Blt Risotto

Name: Blt Risotto
Ingredients: 4 oz pancetta, sliced into thin strips; 2 tablespoons olive oil; 1 cup arborio rice; 3 cups (about) chicken broth; 6 sun dried tomatoes, refreshed in boiling water and diced; 1 teaspoon lemon pepper; 1 cup chopped escarole, packed into cup; 1/2 cup Gorgonzola cheese, crumbled; 1/4 cup grated Parmesan cheese

9 ingredients

1 steps

Ingredients

4 oz pancetta, sliced into thin strips
2 tablespoons olive oil
1 cup arborio rice
3 cups (about) chicken broth
6 sun dried tomatoes, refreshed in boiling water and diced
1 teaspoon lemon pepper
1 cup chopped escarole, packed into cup
1/2 cup Gorgonzola cheese, crumbled
1/4 cup grated Parmesan cheese

Directions

1

In large skillet, heat olive oil over medium heat, add pancetta and fry until crisp. Remove pancetta to paper towels and add rice to skillet. Pour in one cup of broth, and cook, stirring occasionally, until broth is absorbed. Continue to add broth, 1/2 cup at a time until one more cup of broth is used. Add tomatoes, and lemon pepper. Add remaining broth by half-cups until rice is tender and creamy. Add escarole and cheeses. Stir and cook for one minute. Sprinkle with reserved pancetta. Serve immediately.