View cart background image
Free Shipping Over $49
TastingTable Sweepstakes

Leek & Pancetta Risotto

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  50 Minutes
Total Time:  50 Minutes
  8 side-dish servings, about 3/4 cup each
Sizzled pancetta gives this creamy leek risotto great flavor and a bit of added crispy texture. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you’d prefer the wine to be more subtle, add the entire cup at the end of Step 3 and cook, stirring, until the liquid is gone, then begin adding the broth. You can substitute more broth in place of the wine.
5 cups  reduced-sodium chicken broth
4 ounces   pancetta (see Note), cut into 1/4-inch cubes (about 1 cup)
2 tablespoons   extra-virgin olive oil
2 cups  chopped leeks (whites & light green parts only), rinsed well
1 cup  chopped shallots or onion
2 cloves   garlic, minced
1 1/2  cups   arborio, carnaroli or other Italian “risotto” rice
1/4 teaspoon   salt
1 cup  dry white wine
1 cup  finely shredded parmigiano-reggiano cheese, divided
Freshly ground pepper  to taste

Note: Pancetta is an unsmoked Italian bacon usually found in the deli section of large supermarkets and specialty food stores.
Leek & Pancetta Risotto Recipe at
Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.

Cook pancetta in a small nonstick pan over medium heat, stirring, until crispy, about 5 minutes. Drain on a paper-towel lined plate while you prepare the rest of the risotto.

Heat oil in a Dutch oven over medium-low heat. Add leeks, shallots (or onion) and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.

Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total.

Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the crispy pancetta and the remaining 1/4 cup cheese.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2011
Nutrition Facts per Serving
Yield:   8 side-dish servings, about 3/4 cup each
Calories: 279
Fat. Total: 8g
Protein: 10g
Carbohydrates, Total: 35g
Fat, Saturated: 3g
Fiber: 1g
Cholesterol: 12mg
Sodium: 706mg
% Cal. from Fat: 26%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Kelly Reviewed: 01/24/2012
Pretty good without the Pancetta
We don't eat pork and I didn't have a good sub (like smoked beef)so I made it without any meat. Halved the recipe and made plenty 1/2c servings for 3 or 4. Shallots work better when using cooking wine so I think I'll do that instead of onion next time..other than that it was awesome.
0 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You



Who doesn't? Get recipes now.