Pancetta Farmhouse Risotto

Hard cheeses offer up big flavour and are a perfect addition to this easy risotto that’s destined to become a family favourite.

Recipe Details

Prep Time: 15min

Cook Time: 25min

Serves: 4-6


  • 6 thin slices pancetta (about 1 1/2 oz/50 g)
  • 2 tbsp (30 mL) butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups (375 mL) Arborio rice
  • 1/2 cup (125 mL) dry white wine
  • 5 cups (1.25 L) hot chicken or vegetable broth
  • 1 cup (250 mL) shredded hard cheese, such as 5 Brothers by Gunn’s Hill Artisan Cheese
  • 2 tbsp (30 mL) butter
  • 1/4 cup (60 mL) chopped fresh basil or parsley

Preparation Method

Step One:

In a large non-stick skillet, pan fry pancetta over medium heat, turning occasionally for about 5 minutes or until golden brown and crisp on both sides. Remove onto paper towel-lined plate and set aside.

Step Two:

In large saucepan, heat butter over medium heat. Add onion and garlic and cook, stirring for about 5 minutes or until softened. Add rice; stir to coat for about 1 minute. Add wine and cook, stirring until evaporated.

Step Three:

Using a ladle, pour in about 1 cup (240 mL) of the broth; increase heat to just above medium (but not quite medium high) and cook, stirring until most of liquid is evaporated.

Step Four:

Continue to cook and add broth, stirring for about 15 minutes using as much of the broth as necessary, adding about 1/2 cup (125 mL) at a time. Cook rice until tender but firm and remove from heat. Stir in cheese and butter until melted and smooth. Stir in basil and garnish with pancetta to serve.

Thrifty Tip

Swap the artisan hard cheese for easy-to-find old cheddar - delicious!

Level it up!

Cheese 'Crackers',: Add a little crunch to the risotto and make these cheese crackers using the same cheese used in the risotto. Place shredded cheese in small piles of about 2 tbsp (30 mL) on parchment paper lined baking sheet about 2 inches (5 cm) apart. Bake in 350 F (180 C) for about 10 minutes or until cheese is golden. Let cool completely and serve with risotto.

Nutritional Info per serving (1/4 recipe):
580 calories, 23 g fat, 13 g saturated fat, 0.5 g trans fat, 60 mg cholesterol, 1040 mg sodium, 71 g carbohydrates, 2 g fibre, 4 g sugars, 19 g protein.

Top 5 Nutrients:
Vitamin K 52%DV, Calcium 20%DV, Vitamin A 13%DV, Vitamin B6 5%DV, Manganese 5%DV.


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Pancetta Farmhouse Risotto

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