Mushroom risotto with pancetta from the oven

Name: mushroom risotto with pancetta from the oven
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 80 g pancetta; 25 g butter; 800 g Chestnut mushroom; 250 g risotto rice with ceps; 700 ml hot mushroom broth from tablet; 200 g creme fraiche; 10 g fresh parsley; 40 g Parmigiano Reggiano powder

Italian dish with pancetta, risotto rice with ceps and chestnut mushrooms.

Ingredients

Kitchen Stuff

1 low baking dish (20 x 30 cm)

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.

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Nutrition

595Calories

Sodium0% DV1.120mg

Fat43% DV28g

Protein42% DV21g

Carbs21% DV63g

Fiber16% DV4g

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