1/2 pound Brussels Sprouts
1 cup Arborio rice
2 tablespoons olive oil
1/2 onion, chopped
3 ounces pancetta, chopped
16 ounces chicken broth
1/4 white wine
Romano cheese grated
1. Remove the outer leaves and stems of the Brussels sprouts, rinse with water and cut in half (If very large Brussels sprouts, cut into quarters), set aside.
2. Meanwhile, in a medium pot, bring chicken broth to a boil. Gently put the Brussels sprouts into the boiling chicken broth. Cook for 3 to 5 minutes. With a small strainer, remove the
Brussels sprouts to a bowl and set aside. Keep the chicken broth to use when preparing the risotto.
3. In a large frying pan, add the olive oil and onion, saute until tender. Add the pancetta and cook a few minutes more, until golden. Add the Arborio rice to the pan and cook until
lightly toasted, continuously stirring while cooking. Add the white wine and continue cooking until the wine is absorbed.
4. With a ladle, spoon the chicken broth in the pan one ladle at a time until the liquid is absorbed before adding another ladle of chicken broth. Continue Until you have the last ladle of
chicken broth to add, then put the Brussels sprouts in the pan at the same time as the last ladle of chicken broth. Cook until rice is al dente, 10 to 15 minutes.
5. At this time taste the risotto, if a bit too hard, cook a few more minutes until more tender.
6. Serve immediately, garnishing with grated Romano cheese on top.
7. ENJOY! – “Risotto” is the new rice!
This recipe is one that originally came to me from an email newsletter I subscribe to called Sunday Pasta, which sends different recipes for Sunday dinner.
The website is garrubbo.com.
The combination of Brussels sprouts and pancetta in risotto piqued my interest enough to attempt to prepare this recipe. But the recipe was for twice the amount then I wanted to make, so I took the liberty of adjusting the ingredient amounts to half. My preference was to use chicken broth and Romano cheese in my version of the recipe and I eliminated the pepper.
The traditional Sunday dinner is disappearing from my own family’s dinners. Sunday dinner was sacred at one time. Dinner time was late afternoon, no one played with their cell phones and the meal would last for 3 hours. Whether dinner was at home or at an Italian restaurant it was never rushed. Just a few weeks ago, I tried to plan for my kids and grandkids to come to a Sunday dinner at our house in the upcoming weeks. Well, Sunday will not work out because of prior commitments, but Saturday will work. At this point, I am thrilled to have the family for dinner no matter what day of the week it is. Times are different but the value of sitting down to a meal together with generations of family remains the same. Of course, Sunday Pasta will be served!
One thought on “Pancetta and Brussels Sprouts Risotto”