Name: Fresh Corn Risotto with Wild Rice and Pancetta
Total time: 55 min
Ingredients: 2 ounces reduced-sodium chicken broth; 2 tablespoons butter; 2 tablespoons olive oil; 8 ounces pancetta, chopped; 1 large onion, finely chopped (1 cup); 1 ¼ cups uncooked arborio rice; 1 cup dry white wine or chicken broth; ¼ teaspoon crushed red pepper; 1 ½ cups fresh corn kernels or frozen whole kernel corn, thawed; 1 cup cooked wild rice*; ½ cup freshly grated Parmesan cheese (2 ounces); 2 tablespoons butter, cut into pieces; ½ teaspoon ground black pepper; Shaved Parmesan cheese; Snipped fresh flat-leaf Italian parsley

Directions

Step 1

In a medium saucepan, bring broth to boiling. Reduce heat to low and cover to keep warm.

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Step 2

Meanwhile, in a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.

Step 3

Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.

Step 4

Slowly add 1 cup of the simmering broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)

Step 5

Stir in corn, cooked wild rice, the 1/2 cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.

Step 6

Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley.

*

To cook wild rice, rinse 1/2 cup wild rice, lifting the rice with your fingers to clean thoroughly; drain. In a small saucepan, combine wild rice and 1 cup water. Bring to boiling; reduce heat. Cover and simmer about 40 minutes, without stirring, or until rice is tender and most of the liquid is absorbed. If needed, drain. Makes about 1-1/4 cups.

Nutrition Facts

Per Serving:

559 calories; total fat 28g; saturated fat 11g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 54mg; sodium 1239mg; potassium 286mg; carbohydrates 55g; fiber 3g; sugar 4g; protein 18g; trans fatty acidg; vitamin a 486IU; vitamin c 6mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 48mcg; vitamin b12mcg; calcium 151mg; iron 3mg.

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Ingredients

Directions

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Nutrition Facts