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Ingredients
US|METRIC
4 SERVINGS
- 1/4 lb. pancetta (OR bacon, diced)
- 1 onion (chopped)
- 4 1/2 cups chicken broth
- 1 cup arborio rice (OR other short-grained rice)
- 1/2 cup dry white wine
- 8 oz. frozen peas
- 4 oz. mozzarella cheese (shredded)
- salt (to taste)
- pepper (to taste)
- sage leaves (fresh, for garnish, optional)
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Directions
- In large shallow skillet sauté pancetta to render fat. Stir in onion and sauté, about 5 minutes, until tender. Heat chicken broth in medium saucepan and keep at a simmer. Add rice to the onion in skillet, cook and stir 1 minute; add wine and stir until absorbed, about 2 minutes. Using a soup ladle, add about 1/2 cup of broth to the skillet; stir until absorbed. Continue cooking, adding broth gradually and stirring almost constantly, until rice starts to soften, about 10 minutes. Add peas and continue cooking, adding broth 1/2 cup at a time, until rice is just tender but slightly firm in the center and mixture is creamy, about 10 minutes longer. Stir in cheese to melt; season with salt and pepper. Spoon into shallow bowls to serve garnished with fresh sage.
- Serves 4.
NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories430Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol35mg12% |
Sodium820mg34% |
Potassium680mg19% |
Protein24g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate57g19% |
Dietary Fiber7g28% |
Sugars5g |
Vitamin A30% |
Vitamin C20% |
Calcium25% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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