Roasted Fennel & Pancetta Risotto
A rich risotto of crisp pancetta and roasted fennel finished with mascarpone and parmesan.
Ingredients
For 2 servings
- 1 piece fennel bulb, quartered
- 100 g pancetta, diced
- 185 g arborio rice
- 60 g mascarpone
- 120 g white wine
- 480 g vegetable stock
- 30 g parmesan, grated
- 14 g olive oil
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 650 kcal
- Protein
- 20 g
- Carbs
- 82 g
- Fat
- 27 g
Allergens: Milk, Sulphites, dairy, sulphites
Estimated from ingredient data.
Method
Heat the oven to 200°C. Roast the fennel with a little oil and seasoning for about 20 minutes, until golden.
Crisp the pancetta in a deep pan, then remove, leaving the fat behind.
Toast the rice in the pancetta fat for 3 minutes, then add the wine and stir until absorbed.
Add the stock a ladleful at a time, stirring, until the rice is creamy and al dente.
Stir in the mascarpone and pancetta, then fold through the roasted fennel.
Finish with parmesan, season and serve hot.
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