Pancetta and Spinach Risotto

Risotto, an Italian rice dish, is a staple recipe that everyone should know how to make.  It is simple to make.  And ever so  versatile.  We show you how to do so, by using our Basic Risotto Recipe.


I am so tired from this job we are working, that I cannot even type out the entire recipe for this very tasty dish.   I have had a few requests for a re-post of our basic Risotto recipe so I decided now would be a great time to do it.  I use this basic risotto recipe when making “risotto”.  I love it because it is flavorful and simple to make.  You just add all the extra fun things to jazz it up!  Here is the basic risotto recipe.

Recipe: Basic Risotto

1 cup Risotto Rice

2 shallots – minced

1 clove garlic – minced * let sit minced for 15 minutes before cooking – added health benefits!

1 ½ cup chicken, beef, veggie or veal broth – depending on your add-ins

1 ½ cup white wine

2 T. Olive Oil

Salt & pepper to taste

Saute shallots with olive oil until soft. Add garlic and cook for a couple more minutes, remove from heat and put in a small bowl.  Heat the broth and wine together until hot. Turn off heat – do not keep cooking.  Add rice to the same pan you have been using.  Saute for a couple minutes until the rice is coated with the remaining oil. Add about a ½ cup of the broth mixture and stir – do not let boil. Cook it down a little and then add more broth. Continue this process until the rice is cooked al dente – do not over cook. When it is cooked right it will be a little creamy. Add whatever extras you have decided to add and heat through, this should only take a couple minutes. Then add the butter and keep stirring until melted. Take off the heat. Season with salt and pepper.   Eat.

If desired, before serving sprinkle with parmesan or asiago cheese.


  1. I clearly need to give risotto more of a chance. The husband always thinks it’s not ‘really’ a main dish. Maybe if I add some good stuff he’ll like it better!

  2. oh hello, YUM.
    can’t wait for the rest of the recipe!

    now, go get some rest. :)

  3. I want to dig right in with that fork! Looks delightful! Rest up :)

  4. Yum, yum, yum. I love pancetta! I did not know that about minced garlic — always something new everyday. Thanks!

  5. Sometimes I forget how the simplest dishes can be so delicious! I’m whipping this up tomorrow with a breast of chicken, Cheers!


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  2. Chez Us » Black Aged Garlic with Chanterelle and Oyster Mushroom Risotto says:

    […] my first stops during our market excursion over the weekend and they were a perfect addition to my basic risotto recipe.   In addition to these beautiful mushrooms I have a couple heads of Black Garlic, from Marx […]

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