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leek and pancetta risotto {extra creamy!}

This Pancetta and Leek Risotto gets extra-creamy with Swanson's Cream Starter. Perfect as a side dish or as the star of the meal!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 -8 servings
Author: Taylor Ellingson

Ingredients

  • 4 cups vegetable broth
  • 4 oz pancetta diced
  • 1 tablespoon 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
  • ½ 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!