Crispy Pancetta & Creamy Broccoli Risotto

with Grated Grana Padano

710 cals

25 mins

Description

Pan-crisping salty little nuggets of pancetta is the first sign that something delicious is about to happen. Second is the moment when the broccoli sizzles in the oven as it roasts in a sprinkling of peppery, mustard-driven spices. They’ll touch down lightly on a luxuriously creamy risotto: arborio rice cooked down with shallot and demi-glace, and completed with butter and Grana Padano cheese. You know a good thing when you cook it!

Contains:

Eggs, Milk, Mustard

Ingredients

for 2 servings

(Double for 4 portions)

85g Pancetta
1 Shallot (or onion)
1 Head of broccoli
165g Arborio rice
12g Chicken demi-glace
25g Grana Padano (contains rennet)
10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Nutrition

Total fat	31g
Saturated Fat	14g
Sodium	1380mg
Total carbs	86g
Sugar	6g
Protein	26g
Fibres	7g

Recipe Instructions

Step 1: Cook the pancetta

Preheat the oven to 450°F. In a medium pot, heat a drizzle of oil on medium-high. Cook the pancetta*, stirring frequently, 2 to 3 min., until golden brown and crispy. Using a slotted spoon, transfer to a paper towel-lined plate and keep warm, leaving any drippings in the pot. Reserve the pot.

Step 2: Mise en place

Meanwhile, separate the broccoli head from the stem; peel the stem, discarding the bottom inch, and cut the head into florets. Roughly chop the florets and stem into small, bite-size pieces. Halve, peel and mince the shallot.

Step 3: Roast the broccoli

On a lined sheet pan, toss the broccoli with a drizzle of oil, ⅔ of the spices and S&P. Roast, flipping halfway, 12 to 14 min., until tender.

Step 4: Start the risotto

Meanwhile, heat the reserved pot on medium-high. Sauté the shallot, 30 sec. to 1 min., until fragrant. Add the rice and cook, stirring constantly, 30 sec. to 1 min., until slightly translucent. Add the demi-glace, 3 cups water (5 ½ cups for 4 portions), the remaining spices and S&P. Bring to a boil, reduce the heat to simmer and cook, stirring occasionally, 12 to 15 min. (16 to 20 min. for 4 portions), until most of the liquid has been absorbed and the rice is al dente.

Step 5: Finish the risotto

To the pot of risotto, add ½ the broccoli, the cheese and 2 tbsp butter (double for 4 portions); stir vigorously and season with S&P. Cover and let rest for 2 to 3 min.

Step 6: Plate your dish

Divide the risotto between your bowls. Top with the pancetta and remaining broccoli. Bon appétit!