Pancetta & Broccoli Risotto
with Peas, Mascarpone & Grana Padano
Cooking time
20 minutes
Servings
2/4
Calories
770 /serving
Can’t stop, won’t stop, nibbling on this amazing risotto! Plentiful nuggets of pancetta ensure that every bite is filled with deliciously salty pan-crisped pork sensations. Meanwhile, roasted florets of broccoli bring veggie equilibrium to the table. They bask on a luxuriously comforting bed of creamy arborio rice and green peas, riched up with swishy mascarpone cheese and grated Grana Padano. Best of all, this is a hands-off approach to a classic high-impact dish.
We will send you:
- 85g Pancetta
- 200g Broccoli florets
- 1 Garlic clove
- 150g Green peas
- 160g Arborio rice
- 30ml Mascarpone
- 25g Grana Padano (contains rennet)
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Eggs, Milk
You will need:
Medium pot
Sheet pan
Slotted spoon
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
39 g
Saturated Fat
17 g
Sodium
1540 mg
Total Carb
82 g
Sugars
6 g
Protein
27 g
Fibre
7 g
Preparation
Roast the broccoli
Preheat the oven to 450°F. On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Cook the pancetta
Meanwhile, 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 bowl and keep warm, leaving the drippings in the pot. Reserve the pot.
Start the risotto
Mince the garlic. In the reserved pot, heat a drizzle of oil on medium-high. Add the rice and garlic. Cook, stirring constantly, scraping up any browned bits, 1 to 2 min., until the rice is slightly translucent; season with the remaining spices and S&P. Add 3 cups water (5 ½ cups for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 10 to 13 min. (15 to 18 min. for 4 portions), until the rice is almost tender and most of the liquid has been absorbed.
Finish the risotto
To the pot of risotto, add the peas, mascarpone, ½ the Grana Padano and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 2 to 4 min., until the liquid has been absorbed, the peas are warmed through and the rice is tender; season with S&P.
Plate your dish
Divide the risotto between your bowls. Top with the broccoli and pancetta. Garnish with the remaining Grana Padano. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
