CHICKEN AND PANCETTA RISOTTO WITH TALLEGIO
Take a culinary trip to northern Italy without the plane fare! This creamy, dreamy risotto will take you there in style.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In 4-quart saucepan, melt butter over medium heat. Add pancetta, and cook until crisp. Transfer to plate using slotted spoon; set aside.
- Meanwhile, in 1-quart microwavable glass measuring cup, microwave broth uncovered on High 3 to 4 minutes or until simmering.
- Cook onion in saucepan with butter 4 to 5 minutes, stirring occasionally, until translucent. Stir in uncooked rice. Cook and stir 1 to 2 minutes or until rice smells toasted. Add wine; cook 1 to 2 minutes, stirring constantly, until almost all liquid is absorbed.
- Increase heat to medium-high; stir in hot broth, 1/2 cup at a time, stirring frequently and waiting 2 to 3 minutes between additions, until all liquid is absorbed, 18 to 24 minutes.
- Remove from heat. Stir in arugula, chicken, cheese and lemon peel. Continue stirring until cheese melts and mixture is heated through. Divide among 4 bowls; top with reserved pancetta.
Nutrition Facts : Calories 430, Carbohydrate 41 g, Cholesterol 80 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 2 g, TransFat 0 g
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