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Corn & Pancetta Risotto

with Mushrooms & Peppery Baby Greens

Cooking time

30 minutes

Servings

2/4

Calories

840 /serving

We’re soaking up every moment of the summer season, and putting corn front and centre this week is one way to keep the celebration alive. Sweet, fresh, pan-toasted kernels liven up an otherwise wonderfully classic risotto with creamy arborio rice punctuated by thinly sliced mushrooms and salty spots of porky pancetta. Serve it with scallion on top for a bit of bite, keeping some of that green onion top to toss into a salad.

We will send you:

  • 85g Diced pancetta
  • 170g Mushrooms
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Garlic clove
  • 1 Scallion
  • 2 Ears of corn
  • 15ml White wine vinegar
  • 30g Vegetable demi-glace
  • 165g Arborio rice
  • 30ml Mascarpone
  • 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk, Sulphites

You will need:

Medium pot
Large pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
47 g
Saturated Fat
17 g
Sodium
1230 mg
Total Carb
90 g
Sugars
9 g
Protein
22 g
Fibre
4 g
Preparation
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Mise en place
Shuck the corn; using your knife, slice the kernels off the cob. Thinly slice the mushrooms. Remove the root end of the scallion; thinly slice, separating the white bottom and green top. Mince the garlic.
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Start the risotto
In a medium pot, heat a drizzle of oil on medium-high. Cook the rice, ½ the garlic and ½ the white bottom of the scallion, stirring constantly, 1 to 2 min., until the rice is slightly translucent; season with ½ the spices and S&P. Add ⅔ of the corn, the demi-glace and 3 cups water (5 ½ cups for 4 portions); season with S&P. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, 10 to 13 min. (15 to 18 min. for 4 portions), until the rice begins to swell.
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Cook the mushrooms & pancetta
While the risotto cooks, in a large pan, heat a drizzle of oil on medium-high. Cook the mushrooms, pancetta* and remaining corn, stirring frequently, 2 to 4 min., until the mushrooms are beginning to brown and the pancetta is crispy; season with the remaining spices and pepper. Add the remaining white bottom of the scallion and garlic, and ⅓ of the vinegar. Cook, stirring frequently, until the aromatics are fragrant.
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Make the salad
While the mushrooms and pancetta cook, in a large bowl, combine the remaining vinegar and 2 tbsp olive oil (double for 4 portions); season with S&P. Add the baby greens and up to ½ the green top of the scallion. Toss well.
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Finish the risotto
To the pot of risotto, add the mascarpone and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 2 to 4 min., until the liquid has been absorbed and the rice is al dente; season with S&P.
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Plate your dish
Divide the risotto between your plates. Top with the mushroom-pancetta mixture. Garnish with the remaining green top of the scallion. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.