Filter
Reset
Sort ByRelevance
CLINTWILSON
Mushroom risotto with pancetta from the oven
Italian dish with pancetta, risotto rice with ceps and chestnut mushrooms.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Cut the pancetta into small pieces. Heat the butter in a large frying pan and fry the pancetta for 3 minutes.
-
Meanwhile, cut the mushrooms into quarters. Add the mushrooms to the bacon and cook for 5 minutes on a high heat.
-
Add the risotto and cook for 3 minutes on low heat until the grains are translucent.
-
Divide the mixture over the baking dish and pour in the stock. Stir and cook in the middle of the oven for about 40 minutes.
-
After 35 minutes, remove from the oven and stir in the crème fraîche. Bake for about 5 minutes in the oven.
-
Meanwhile, cut the parsley fine. Mix the cheese and ¾ of the parsley with the risotto and sprinkle with the rest of the herbs.
Blogs that might be interesting
-
10 minSide dishthinly sliced carrot strips, orange, liquid honey, oil, pepper and salt, sesame seeds,Carrot salad with orange and honey
-
15 minLunchfrozen pea, chicken bouillon, chopped fresh mint, raw ham, demi crème fraîche, chives,pea soup with raw ham and mint
-
10 minSide dishmayonnaise, Greek yoghurt, full yogurt, lemon juice, lemon zest,yogurt-lemon mayonnaise
-
8 minSide dishtuna in olive oil (a 160 grams), ripe vine tomato, dried to oil, capers, coarsely chopped, leaf parsley finely chopped,tuna tapenade
Nutrition
595Calories
Sodium0% DV1.120mg
Fat43% DV28g
Protein42% DV21g
Carbs21% DV63g
Fiber16% DV4g
Loved it