Champagne Risotto with Pancetta and Bright Lemon

November 25, 2013

Creamy and rich risotto is typically made with a nice white wine, and sometimes some lemon juice, to add bright and slightly tart acid to the mix. This champagne risotto recipe incorporates salty pancetta and earthy asparagus to achieve a well-rounded flavor that's hard to pass up.

Champagne Risotto with Asparagus and Pancetta
Submitted by Single & Spice


3 cups chicken broth
3 tablespoons extra virgin olive oil
1 onion, chopped
2 cloves garlic, chopped
1 cup arborio rice
Salt and pepper
1 split champagne or sparkling wine
1 lemon, juiced
1/8 pound sliced pancetta, chopped
1 small bunch asparagus, cut on an angle into 1-inch pieces
1 large shallot, thinly sliced
1/2 cup grated parmigiano-reggiano cheese
3 to 4 sprigs thyme, leaves stripped and chopped

Click here for full instructions.

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