Served alongside a nice simple salad, this extra creamy Leek and Pancetta Risotto is comfort food at its finest and is a fun dish to serve around the holidays, alongside your Christmas roast or even as the main dish!
Risotto
If there’s one dish that is worth every second of labor, it’s risotto. At least for me. While some people despise having to stand over the stove stirring and stirring, while slowly adding the liquid, a process that lends to the creaminess of risotto, I just love it. To me, there’s a time and place for quick, simple, and easy meals. Wednesday nights when I get home from yoga at 7:15, for example.
But on a Saturday night when I’m cooking a meal for friends or family or around the holidays when there are so many opportunities to celebrate, I simply love putting a little more time and effort into it.
Such was the case when we had Marc’s parents over for a special dinner and I served this Pancetta and Leek Risotto. I absolutely love the creaminess and flavor of leeks and they worked perfectly in this risotto. Along with the smoky and salty pancetta and nutty Parmesan cheese, the flavor profile was stellar.
Cream Starter
Instead of using solely broth, as you would in a typical risotto recipe, I used Swanson’s Traditional Cream Starter. If you thought risotto was creamy with broth, just wait until you try it with the Cream Starter.
Served alongside a nice simple salad, this Leek and Pancetta Risotto was comfort food at its finest. It also made a wonderful fall dinner that was perfect for guests. This would also be a fun dish to serve around the holidays, alongside your Christmas roast or even as the main dish!
leek and pancetta risotto {extra creamy!}
Ingredients
- 4 cups vegetable broth
- 4 oz pancetta diced
- 1 tbsp extra virgin olive oil
- 2 large leeks white and light green parts, sliced thinly and rinsed well
- 2 cups arborio rice
- 3 cloves garlic minced
- 26 oz carton Swansons Traditional Cream Starter
- 1/2 cup shredded Parmesan cheese
- Salt and pepper to taste
- Chives for topping
Instructions
- Place vegetable broth in small pot over low heat.
- In large skillet, cook pancetta
- Remove from skillet once cooked and set aside.
- Using grease from pancetta and additional olive oil, if needed, add the leeks over medium heat and sauté until softened, 10-12 minutes.
- Add arborio rice and garlic and toss with leeks.
- Cook for 1-2 minutes, until rice starts to become translucent around edges.
- Add broth, one cup at a time, stirring frequently.
- Wait to add the next cup until the broth is absorbed.
- Add cream starter, one cup at a time, using same method as the rice.
- Once all liquid is absorbed, stir in pancetta and Parmesan cheese.
- Serve topped with chopped chives.
- Enjoy!
P.S. Enjoyed this Leek and Pancetta Risotto? Find more recipes to pin for later on my “greens & chocolate” Pinterest board and check out these on my blog:
Welcome to greens & chocolate! I'm Taylor and am so excited that you stopped by! I'm a Minnesota girl in my 20's who's loving life with my husband Marc, our son Lars, and our Golden Retriever Maddie. I love cooking healthy meals, but it's essential that I have my dessert. All after a hot yoga class or a run, though! It's all about moderation here at greens & chocolate. 
Yum! Nothing like pancetta in risotto and it really does look extra creamy 🙂 nom nom!
This risotto sounds so delicious! And it looks perfect for a nicer meal.!
This risotto sounds wonderful! I don’t mind all the stirring … sometimes it almost relaxes me! haha
This was such an amazing meal! I will never forget it……!