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Chicken and Pancetta Risotto with Tallegio

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  • Prep 50 min
  • Total 50 min
  • Servings 4
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Take a culinary trip to northern Italy without the plane fare! This creamy, dreamy risotto will take you there in style.
By Betty Crocker Kitchens
Updated Sep 18, 2017
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Ingredients

  • 1 tablespoon butter
  • 3 oz diced pancetta
  • 1 carton (32 oz) Progresso™ vegetable broth
  • 1 cup diced yellow onion
  • 1 cup uncooked Arborio rice
  • 1/2 cup dry white wine
  • 4 cups baby arugula
  • 1 cup chopped cooked chicken
  • 2 1/2 oz Tallegio cheese, cubed (1/2 cup)
  • 1 teaspoon finely shredded lemon peel

Steps

  • 1
    In 4-quart saucepan, melt butter over medium heat. Add pancetta, and cook until crisp. Transfer to plate using slotted spoon; set aside.
  • 2
    Meanwhile, in 1-quart microwavable glass measuring cup, microwave broth uncovered on High 3 to 4 minutes or until simmering.
  • 3
    Cook onion in saucepan with butter 4 to 5 minutes, stirring occasionally, until translucent. Stir in uncooked rice. Cook and stir 1 to 2 minutes or until rice smells toasted. Add wine; cook 1 to 2 minutes, stirring constantly, until almost all liquid is absorbed.
  • 4
    Increase heat to medium-high; stir in hot broth, 1/2 cup at a time, stirring frequently and waiting 2 to 3 minutes between additions, until all liquid is absorbed, 18 to 24 minutes.
  • 5
    Remove from heat. Stir in arugula, chicken, cheese and lemon peel. Continue stirring until cheese melts and mixture is heated through. Divide among 4 bowls; top with reserved pancetta.

Tips from the Betty Crocker Kitchens

  • tip 1
    Can't find pancetta? Bacon makes a fine substitute.
  • tip 2
    Adding the broth over medium-high heat speeds up the cooking process, but if it's easier for you to take it slow and cook over medium heat, that works, too! Just keep stirring in the broth until it's all incorporated and the rice achieves a creamy yet firm texture.

Nutrition

430 Calories, 19g Total Fat, 22g Protein, 41g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
950mg
39%
Potassium
230mg
7%
Total Carbohydrate
41g
14%
Dietary Fiber
2g
8%
Sugars
2g
Protein
22g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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