Champagne Risotto With Asparagus and Pancetta
By: Jennifer, Singl...
Published: Friday, April 30, 2010 - 11:11am

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

Preparation

1 In a medium saucepan, heat the chicken broth over low heat. 2 In a medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes. 3 Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes. 4 Stir a couple of ladles of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladles at a time, reserving 1/2 cup. Cook until creamy, stirring occasionally, about 18 minutes. 5 N the nonstick skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the pancetta and cook for about 3 minutes. Add the asparagus and shallot and cook, stirring, for 3 more minutes. 6 To serve, stir the cheese and thyme into the risotto and spoon generous portions onto plates. Pour the lemon juice over the asparagus and toss; spoon around the risotto.

About


This can be served as an entree, or as a side dish to chicken or beef!