Risotto with courgettes and pancetta

This is a lovely combination of flavours that makes everybody happy: it is delicate, crunchy, colorful, delicious!

Ingredients:

  • Courgette, 1
  • White onion, 1
  • Smoked pancetta slices, 6
  • Rice arborio, 160g
  • Grated parmesan cheese, 4 tablespoons
  • Butter
  • Vegetable stock, 1litre
  • Olive oil
  • Salt
  • Pepper

Recipe:

  1. Cut the onion finely
  2. Warm some oil in a pan and add the onion
  3. Add some tablespoons of stock
  4. Using a grater, cut the courgette “julienne”
  5. Add the courgette to the pan and add some stock
  6. Let it cook for 10-13 minutes
  7. In the meantime cook the pancetta: no oil, let it cook in its own fat
  8. Add the rice in the pan with the onion and the courgette
  9. When the pancetta is crunchy add it to the pan- save some to put it on top of the risotto
  10. Add the stock to the risotto from time to time until cooked
  11. When it is almost done, add a tablespoon of butter, the parmesan cheese, salt and pepper
  12. Serve it and put some of the crunchy pancetta on top
  13. Enjoy!!

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