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When thinking about what to do for our first recipe on our blog, it was an obvious choice to make risotto. Given that I have never cooked risotto before, I was a bit apprehensive. However, with our name and our passion for trying to make challenging meals, Dan convinced me that this was the perfect dish. Thankfully I agreed, because not only was it incredibly rich and delicious, but it was also extremely simple! This is the perfect meal to impress dinner guests or to cook on a cozy, rainy day. We knew we wanted to incorporate bacon in the risotto, but we wanted to be different. We wanted to create our own twist on an Italian classic. Believe it or not, we could not find a recipe for risotto with pancetta. Another note is that we love making rice bowls with avocado, so naturally it too was added. We are proud to say that for our first recipe post, we are providing you with an original recipe! We are excited to introduce our Pancetta and Avocado Risotto.




The texture and the richness made for a delightful weeknight dinner that was deceivingly easy! The greatest part is that it can be cooked in many different ways, varying toppings depending on the season. For a cold Spring day, the avocado and pancetta created a comforting combination that was both flavorful and satisfying. One of the best parts about risotto is that you can add almost whatever you want! If you want to add mushrooms, do it! You feel like adding asparagus? Why not? I welcome the idea of the next time we make this dish, we will challenge ourselves to use different ingredients!

Pancetta and Avocado Risotto

Reflecting on the decision to make risotto for our first dish was emotionally satisfying. Initially I thought it would be difficult to make, but to my surprise it was super fun! Every taste welcomed different flavors that had my mouth watering the entire time. I absolutely loved the conversation Dan and I had while we indulged ourselves with this original recipe. We started this blog because we love cooking together, so if cooking dishes leads to more incredible conversation, I can see this lasting forever!

Enjoy the lovely Pancetta and Avocado Risotto, buon appetito!

Avocado and Pancetta Risotto

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 2

Avocado and Pancetta Risotto

Ingredients

  • 2 1/2 cups water
  • 2 cups chicken broth
  • 2 tablespoons unsalted butter
  • 1/2 an onion, finely chopped
  • 1 garlic clove, minced
  • 3/4 Arborio rice
  • Salt and pepper
  • 1/2 dry wine
  • 1/2 cup Parmesan cheese, grated
  • 2 avocados, diced
  • 1/4 cup pancetta, diced

Instructions

  1. 1. Combine water and broth in a small saucepan and heat on medium-low. Bring to low simmer.
  2. 2. In a medium saucepan on medium heat, add butter and onion and cook for about 5 minutes. During this time, season with salt and pepper. Add garlic and stir.
  3. 3. Add rice and stir consistently for one minute.
  4. 4. Pour in wine while constantly stirring for 5 minutes, until it is absorbed.
  5. 5. Reduce heat to medium-low. Cover for about 15 minutes, until all of the liquid is absorbed.
  6. 6. Turn off the heat and add the Parmesan cheese.
  7. 7. Serve and garnish with avocados, pancetta, salt and pepper.

Notes

Buon appetito! -Dan & Allie

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