Leek & Pancetta Risotto With Fine Herbes Recipe

Name: Leek & Pancetta Risotto With Fine Herbes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flat leaf parsley, fresh; ¼ cup chervil, fresh, chopped; 2 tablespoons tarragon, fresh, chopped; 6 tablespoons olive oil; ¼ teaspoon salt and pepper (to taste); 3 ounces pancetta, diced; 12 yellow onion, chopped; 4 leeks, white and light green portions, rinsed well and thinly sliced; 3 garlic cloves, minced; 1 ½ cups arborio rice; ½ cup dry white wine; 6 cups chicken broth, warmed; 2 tablespoons unsalted butter, cut into 2 pieces; ½ cup parmigiano-reggiano cheese, grated

Servings: persons

1 cup flat leaf parsley, fresh
¼ cup chervil, fresh, chopped
2 tablespoons tarragon, fresh, chopped
6 tablespoons olive oil
¼ teaspoon salt and pepper (to taste)
3 ounces pancetta, diced
12 yellow onion, chopped
4 leeks, white and light green portions, rinsed well and thinly sliced
3 garlic cloves, minced
1 ½ cups arborio rice
½ cup dry white wine
6 cups chicken broth, warmed
2 tablespoons unsalted butter, cut into 2 pieces
½ cup parmigiano-reggiano cheese, grated

1
Pat parsley, chervil, tarragon, 4 tablespoons oil, salt and pepper in bowl.
2
Using immersion blender, blend until smooth.
3
Set fine herbes puree aside.
4
In pan over medium heat, saute pancetta 8 minutes.
5
Using slotted spoon, transfer to small bowl.
6
Reserve 1 tablespoon fat in pan; add 2 tablespoons oil.
7
Cook onion 7 minutes.
8
Add leeks, saute, 15-17 minutes.
9
Add garlic; cook 30 seconds.
10
Stir in rice and pancetta.
11
Cook until rice is translucent, 2-3 minutes.
12
Add wine; stir until absorbed, 1 minute.
13
Add broth 1/2 cup at a time; stir constantly until almost completely absorbed before adding more.
14
When rice is tender but firm to the bite, after 20-25 minutes, remove from ehat.
15
Stir in butter, cheese and fine herbes puree.
16
Season with salt and pepper.

1403

kcal

Calories

Fat

110

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup flat leaf parsley, fresh, ¼ cup chervil, fresh, chopped, 2 tablespoons tarragon, fresh, chopped, 6 tablespoons olive oil, and more.

Yes, Leek & Pancetta Risotto With Fine Herbes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leek & Pancetta Risotto With Fine Herbes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions