Roasted Peach Risotto
Crunchy salty pancetta and sweet roasted peaches make up this delicious recipe. Roast the fruit for this Roasted Peach Risotto in a grill pan.
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Servings: 2 people
Ingredients
- 3 ounces pancetta
- 2 peaches large
- 1 tablespoon olive oil
- salt and pepper
- 3/4 cups carnaroli rice
- 1/4 cup white wine
- 2 cups chicken stock or vegetable stock
- 1 tablespoon sage chopped
- 1/4 cup Parmesan cheese grated
Instructions
- Warm the chicken stock in a saucepan.
- Cut the pancetta in small pieces and transfer to a pan. Cook until crispy and brown.
- Remove the pancetta from the pan and drain on paper towels.
- Add the rice to the pan and stir to coat in the fat of the pancetta.
- Deglaze the pan with the white wine and stir until the wine is absorbed by the rice.
- Add the chicken stock, little by little and allow to be absorbed by the rice, before you add more. Keep on stirring.
- Add most of the sage at the same time you add the last of the chicken stock, but leave some for the decoration.
- The rice is done when it has some bite left in it (al dente).
- While the rice is cooking, prepare the peaches. Peel them, cut them in half, remove the pit and cut in thin slices and transfer to a bowl. Add 1 tablespoon of olive oil to a bowl, add the peaches and salt and pepper.
- Place the slices in a warm-hot grilling pan and cook the peaches on medium heat until they are warm and soft. Turn them after a few minutes. Each side show show the grilling marks.
- Cut most of the peaches in cubes, but keep a few slices for decoration. Mix the peaches and the pancetta with the rice, add the grated Parmesan cheese and warm until cheese is melted.
- Divide the risotto over 2 plates and decorate with the peach slices and some sage.
Notes
1. Instead of pancetta, you can use bacon.
2. Instead of carnaroli rice, you can use arborio rice
3. Instead of sage, you can use thyme or rosemary or basil.
2. Instead of carnaroli rice, you can use arborio rice
3. Instead of sage, you can use thyme or rosemary or basil.
Nutrition
Calories: 698kcal | Carbohydrates: 81g | Protein: 20g | Fat: 29g | Saturated Fat: 9g | Sodium: 698mg | Fiber: 4g | Sugar: 15g
Nutrition information is automatically calculated, so should only be used as an approximation.
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