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Dinner | Meat

Pancetta and leek risotto

A very savoury risotto that provides everything that provides everything that is essential for the creation of energy

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Pancetta and leek risotto  recipe
Serves:
4
Preparation:
10 Mins
Cooking:
30 Mins
Low FODMAP:
No
Allergens:
Milk, Lactose
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What are the health benefits of Pancetta and leek risotto ?

A very savoury risotto that provides everything that provides everything that is essential for the creation of energy

 

Ingredients

Method

Ingredients

400g arborio rice nutritional information
400g arborio rice
50g unsalted butter nutritional information
50g unsalted butter
2 litres chicken stock nutritional information
2 litres chicken stock
400g leeks, trimmed and finely chopped nutritional information
400g leeks, trimmed and finely chopped
36ml/3 tbsp olive oil nutritional information
36ml/3 tbsp olive oil
50g freshly grated parmesan nutritional information
50g freshly grated parmesan
Salt and pepper to taste nutritional information
Salt and pepper to taste
150g finely sliced pancetta nutritional information
150g finely sliced pancetta
100g/8 rashers of pancetta grilled nutritional information
100g/8 rashers of pancetta grilled
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat the oil in a large pan and fry the leeks and pancetta until the leeks are cooked through and soft.
2) Add the rice and stir thoroughly to coat in the oil.
3) Add in a ladleful of stock, keep stirring until the liquid has all been absorbed, then continue to add the hot stock a ladleful at a time.
4) When cooked, remove the pan from the heat and stir in the butter and cheese.
5) Adjust the seasoning, cover the pan and leave to rest for about 3 minutes.
6) Stir again and transfer to warmed plates and serve at once, garnished with grilled pancetta.

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Chicken stock - no salt nutritional information

Chicken stock - no salt

Meal
Basic risotto recipe

Basic risotto

Infographic
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