Tomato and Crispy Pancetta Risotto Recipe

Name: Tomato and Crispy Pancetta Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 thin slices pancetta (140g), ripped into shards; 1 punnet cherry tomatoes, halved; 1/3 cup KRAFT Italian Dressing; 1 tablespoons olive oil; 2 cloves garlic, crushed; 1 red onion, sliced; 1 3/4 cups Arborio rice; 1/2 cup white wine; 3 1/2 - 4 cups chicken or vegetable stock (heated); 1/4 cup KRAFT* Grated Parmesan Cheese; 1/2 cup basil, roughly torn; Shaved Parmesan, to serve

Servings: persons

12 thin slices pancetta (140g), ripped into shards
1 punnet cherry tomatoes, halved
1/3 cup KRAFT Italian Dressing
1 tablespoons olive oil
2 cloves garlic, crushed
1 red onion, sliced
1 3/4 cups Arborio rice
1/2 cup white wine
3 1/2 - 4 cups chicken or vegetable stock (heated)
1/4 cup KRAFT* Grated Parmesan Cheese
1/2 cup basil, roughly torn
Shaved Parmesan, to serve

1
Place pancetta and cherry tomatoes on separate lined baking trays.
2
Drizzle tomatoes with 1/2 the dressing and bake along with the pancetta at 180 degrees C for 10 minutes or until pancetta is crispy and tomatoes have softened.
3
Heat oil in a large saucepan, add garlic and onions and cook over a medium heat until translucent.
4
Add rice and cook for a further minute.
5
Add wine and remaining dressing and stir until liquid is absorbed.
6
Add the stock in stages until the rice is tender and the risotto is creamy.
7
Stir in grated parmesan, pancetta, tomatoes and basil.
8
Serve garnished with shaved parmesan.

519

kcal

Calories

Fat

Carbs

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 12 thin slices pancetta (140g), ripped into shards, 1 punnet cherry tomatoes, halved, 1/3 cup KRAFT Italian Dressing, 1 tablespoons olive oil, and more.

Yes, Tomato and Crispy Pancetta Risotto falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tomato and Crispy Pancetta Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions