Chicken and pancetta risotto
Serves 8 as part of a 3-course menu, or 6 as a single course | prep 20 mins | total time
Chicken and pancetta risotto
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Serves 8 as part of a 3-course menu, or 6 as a single course | prep 20 mins | total time
Rate
Nutritional information (per serving)
Calories
562Kcal
Fat
32gr
Saturates
9gr
Carbs
32gr
Sugars
3gr
Fibre
1gr
Protein
33gr
Salt
1.1gr
Ingredients
For the soffritto:
- 1 large onion
- 2 medium carrots
- 2 celery sticks
- 8 tbsp extra-virgin olive oil
For the risotto:
- 2 garlic cloves, lightly crushed
- 1 sprig rosemary
- 6 slices pancetta (or unsmoked bacon), cut into strips
- 8 large on-the-bone chicken thighs
- 4 tbsp sunflower oil
- 100ml white wine
- 1-1.2 litres chicken or vegetable stock
- 300g carnaroli or other risotto rice
- 50g Parmesan, finely grated
- 25g butter
Step by step
Get ahead
Make the soffritto up to a day ahead; reheat gently then add the chicken.
- First make the soffritto as a base for the risotto. Peel and finely chop the onion and carrots, and finely chop the celery too. Fry them in the olive oil over a low heat with the garlic, rosemary and pancetta in a large heavy-based pan for around 10 minutes, until the vegetables are soft.
- Meanwhile, season the chicken and, in another pan, fry it in the sunflower oil until lightly golden. Transfer the chicken to the soffritto, discarding the oil. Add the wine, cook for 2 minutes, then pour in 1 litre of stock. Bring to the boil; cook, covered, for 10 minutes.
- Add the rice and stir. Continue to cook; stir regularly. As the stock is absorbed, add more to loosen it. You want a flowing, creamy consistency – this will take around 25-30 minutes. As soon as the rice and chicken are cooked, take the pan off the heat. Mix in the Parmesan and butter. Cover; set aside for a few minutes. Serve in warm bowls.
This family favourite is inexpensive, packed with flavour, and fills up hungry teenagers and fussy adults alike.
