
Corn & Pancetta Risotto
with Mushrooms & Peppery Baby Greens
840 cals
30 mins
Description
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.
Contains:
Milk, Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
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)
Nutrition
Total fat | 47g |
Saturated Fat | 17g |
Sodium | 1230mg |
Total carbs | 90g |
Sugar | 9g |
Protein | 22g |
Fibres | 4g |
Recipe Instructions





