Name: Winter Greens and Pancetta Risotto
Yield: Makes 4 servings
Ingredients: 3 cups (6 oz/170 g) coarsely chopped winter greens, such as kale, chard, or spinach; ½ cup (2 oz/60 g) grated Parmesan cheese, plus shaved for serving; 2 tablespoons unsalted butter; ¼ cup (2 fl oz/60 ml) heavy cream; 1 teaspoon finely grated lemon zest; 1 shallot, finely diced; 2 cloves garlic, minced; Kosher salt and freshly ground pepper; 1 cup (7 oz/200 g) Arborio rice; ¼ cup (2 fl oz/60 ml) dry white wine; ¼ lb (115 g) pancetta, diced; 4 cups (32 fl oz/950 ml) chicken stock, homemade or purchased

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Williams Sonoma at Home Favorites

By Williams Sonoma

Published 2023

About

To dress up our classic risotto, we always follow this general formula: Classic risotto + fresh, in-season vegetable or herb + protein = a dynamic, flavorful, crowd-pleasing dish. Some favorites include asparagus and sautéed shrimp; wild mushrooms and a poached egg; and, here, hearty greens and salty pancetta. All you need is a bottle of good Pinot Noir and dinner is served.