Spring Vegetable Risotto with Pancetta and Pecorino Romano

Spring Vegetable Risotto with Pancetta and Pecorino Romano

Spring Vegetable Risotto with Pancetta and Pecorino Romano

By Food52
Serves 4

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Details
  • Servings:   4
  • Calories:   430
  • Protein:   13g
  •  
  • Fiber:   4g
  • Sugar:   6g
  • Carb Total:   48g
  •  
  • Trans Fat:   1g
  • Saturated:   8g
  • Fat Total:   18g
  •  
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 1 cup Arborio rice
  • 4 cups vegetable stock
  • 1/2 cup dry vermouth
  • 4 ounces pancetta, diced
  • 10-12 ramps, stalks chopped crosswise, chiffonade the greens
  • 1 small young Vidalia onion, diced
  • 2-3 Cremini mushrooms, diced
  • 1/4-1/2 cups grated Pecorino Romano
  • 1 tablespoon butter
Instructions

Spring Vegetable Risotto with Pancetta and Pecorino Romano serves 4 original recipe by Food52.

View original preparation instructions

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