Recipe: Light & Cheesy Risotto with Pancetta

Nothing is better than warm risotto dish on an autumn day. With the added pancetta and a light parmesan flavor, this dish is a must-try. It’s very easy to make, and takes about 30 minutes to prep and cook.

Call over your friends or surprise your family with a delicious meal. This recipe serves four!

Thank you to Delicious for this recipe!


  • 1/4 cup extra virgin olive oil
  • 2 cups chicken broth
  • 1 package (half a cup) chopped pancetta
  • 1 onion, chopped
  • 2 garlic cloves
  • 1.5 cups of rice
  • 1/2 cup white wine
  • 1/4 cup grated parmesan
  • 4 tablespoons butter


  1. Warm a stovetop pan with 1 tablespoon of olive oil. Cook the pancetta for 6 minutes, or enough to make it crispy. Take it out and drain the pancetta on a plate with a paper towel covering. Keep the oil in the pan for flavor.

2. Simmer 2 cups of chicken broth in a separate pan.

3. Add the chopped onion to the pan with the oil. Let it cook over medium heat until golden and softened.

4. Once it’s cooked, add in the rice and stir. Then add the white wine and stir until slightly reduced.

5. Reduce the heat to low and gradually add in the chicken broth, one ladle at a time. Let cook for about 20 minutes, adding in more broth and mixing every few minutes. Save about one ladle of broth to add at the end.

6. Turn off the heat and add the butter and parmesan, mixing it together.

7. Add in the kale (or spinach, as desired) and the rest of the chicken broth. Cover and let the kale wilt.

8. Serve topped with the pancetta, black pepper and any other spices as desired. Top with more parmesan.


This recipe was delicious with steak tips, soft bread and extra virgin olive oil. It would also pair well with roasted chicken and white wine!

Tomatoes can be a great addition to this dish. Sun-dried tomatoes and another drizzle of extra virgin olive oil round out this meal with an extra burst of flavor.

Note: For a cheesy, thicker risotto, cook the rice in a separate pot. Boil the chicken broth, then let the rice cook in the chicken broth. Once all the liquid is almost all absorbed and the rice is cooked, add the rice into the saucepan with the onion, pancetta, kale and other ingredients. Then add the butter and cheese. Mix together and serve hot!

This recipe creates a lighter, less rich risotto, with the same, authentic Italian flavor.

Yours Truly,

Cat Taylor

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