Crispy Pancetta & Creamy Broccoli Risotto
with Grated Grana Padano
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Pan-crisping salty little nuggets of pancetta is the first sign that something delicious is about to happen. Second is the moment when the broccoli sizzles in the oven as it roasts in a sprinkling of peppery, mustard-driven spices. They’ll touch down lightly on a luxuriously creamy risotto: arborio rice cooked down with shallot and demi-glace, and completed with butter and Grana Padano cheese. You know a good thing when you cook it!
We will send you:
- 85g Pancetta
- 1 Shallot (or onion)
- 300g Broccoli florets
- 160g Arborio rice
- 12g Chicken demi-glace
- 25g Grana Padano (contains rennet)
- 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)
Contains: Eggs, Milk, Mustard
You will need:
Medium pot
Sheet pan
Slotted spoon
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
34 g
Saturated Fat
15 g
Sodium
1370 mg
Total Carb
81 g
Sugars
6 g
Protein
25 g
Fibre
6 g
Preparation
Cook the pancetta
Preheat the oven to 450°F. In a medium pot, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy. Using a slotted spoon, transfer to a paper towel-lined plate and keep warm, leaving any drippings in the pot. Reserve the pot.
Mise en place
Meanwhile, roughly chop the broccoli. Halve, peel and mince the shallot.
Roast the broccoli
On a lined sheet pan, toss the broccoli with a drizzle of oil, ⅔ of the spices and S&P. Roast, flipping halfway, 12 to 14 min., until tender.
Start the risotto
Meanwhile, heat the reserved pot on medium-high. Add the shallot and sauté, 30 sec. to 1 min., until fragrant. Add the rice and cook, stirring constantly, 30 sec. to 1 min., until slightly translucent. Add the demi-glace, 3 cups water (5 ½ cups for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 12 to 15 min. (16 to 20 min. for 4 portions), until most of the liquid has been absorbed and the rice is al dente.
Finish the risotto
To the pot of risotto, add ½ the broccoli, the cheese, 2 tbsp butter (double for 4 portions) and S&P; stir well. Cover and let rest for 2 to 3 min.
Plate your dish
Divide the risotto between your bowls. Top with the pancetta and remaining broccoli. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
