adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and Pancetta Risotto with Tallegio
Chicken and Pancetta Risotto with Tallegio
0 Likes
Prep Time:
50 minutes
Total Time:
50 minutes
Transport yourself to Northern Italy with this creamy and luxurious risotto.
Ingredients:
  • 1 tablespoon butter
  • 3 oz diced pancetta
  • 1 carton (32 oz) Progresso™ vegetable broth
  • 1 cup diced yellow onion
  • 1 cup uncooked Arborio rice
  • 1/2 cup dry white wine
  • 4 cups baby arugula
  • 1 cup chopped cooked chicken
  • 2 1/2 oz Tallegio cheese, cubed (1/2 cup)
  • 1 teaspoon finely shredded lemon peel
Instructions:
  • In a 4-quart saucepan over medium heat, melt butter until sizzling. Add pancetta and cook until irresistibly crispy. Transfer to a plate with a slotted spoon and set aside for later.
  • In a 1-quart microwavable glass measuring cup, heat the broth uncovered on High for 3 to 4 minutes until it starts to simmer.
  • In a saucepan, sauté onion in butter for 4 to 5 minutes until translucent. Add uncooked rice and toast for 1 to 2 minutes. Pour in wine and cook while stirring constantly until almost all liquid is absorbed.
  • Ramp up the heat to medium-high. Slowly incorporate hot broth, half a cup at a time, stirring often and allowing 2 to 3 minutes between each addition. Keep this process going until all the liquid is fully absorbed, which should take about 18 to 24 minutes.
  • Take the mixture off the stove, then gently mix in arugula, chicken, cheese, and lemon peel. Keep stirring until the cheese is melted and everything is warm. Spoon the mixture into 4 bowls and garnish with the crispy pancetta on top.

Similar Recipes