Champagne Risotto with Pancetta and Bright Lemon
By: Rachael Stuart
Published: November 25, 2013

Creamy and rich risotto is typically made with a nice white wine, and sometimes some lemon juice, to add bright and slightly tart acid to the mix. This champagne risotto recipe incorporates salty pancetta and earthy asparagus to achieve a well-rounded flavor that's hard to pass up.
 Champagne Risotto with Asparagus and Pancetta
Submitted by Single & Spice
	Ingredients:
	3 cups chicken broth
	3 tablespoons extra virgin olive oil
	1 onion, chopped
	2 cloves garlic, chopped
	1 cup arborio rice
	Salt and pepper
	1 split champagne or sparkling wine
	1 lemon, juiced
	1/8 pound sliced pancetta, chopped
	1 small bunch asparagus, cut on an angle into 1-inch pieces
	1 large shallot, thinly sliced
	1/2 cup grated parmigiano-reggiano cheese
	3 to 4 sprigs thyme, leaves stripped and chopped
 Click here for full instructions.