Risotto Carbonara

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 418.9
  • Total Fat: 17.6 g
  • Cholesterol: 93.4 mg
  • Sodium: 1,657.0 mg
  • Total Carbs: 41.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 22.8 g

View full nutritional breakdown of Risotto Carbonara calories by ingredient


Introduction

Original recipe from Fusion on the Fly, http://chefprivato.blogspot.com.

I changed the shallots to onions and cream to 2% milk, and left out frozen peas. He only calls for 3 cups of stock, but we tend to use 4. That could be something to do with our dry climate (I find I have to add liquid to a lot of recipes). Those are his instructions, though.

You could try replacing the pancetta with turkey bacon to cut down on fat and calories, and you can leave the milk and/or egg out entirely. Original recipe from Fusion on the Fly, http://chefprivato.blogspot.com.

I changed the shallots to onions and cream to 2% milk, and left out frozen peas. He only calls for 3 cups of stock, but we tend to use 4. That could be something to do with our dry climate (I find I have to add liquid to a lot of recipes). Those are his instructions, though.

You could try replacing the pancetta with turkey bacon to cut down on fat and calories, and you can leave the milk and/or egg out entirely.
Number of Servings: 4

Ingredients

    1 cup Abborio Rice
    1/2 cup finely diced pancetta
    A Good splash of olive oil
    2 tablespoons butter
    1/2 cup finely diced shallots/onion
    3 or 4 cups stock (chicken works best, but any stock can work)
    1/2 cup cream/milk
    1 egg yolk
    A good dash Parmesan cheese grated

Directions

Saute the pancetta until crisp, remove with slotted spoon leaving behind any fat it renders. Add a splash of olive oil and saute the onion until soft. Add the rice stirring for about two minutes until you begin to smell the toasty rice, then stir in about 1/3 of the broth. Continue cooking ans stirring until the liquid is absorbed. Bit by bit stir in the remaining rice and cook until liquid is absorbed. When the rice reaches that creamy stage with a bit of bite stir in the pancetta and cheese, beat your egg and milk and turn the heat to LOW. Gently stir in the butter til melted and the yolk and cream mixture, it will gradually thicken, beware of high heat or the mix will scramble. Plate and garnish with a bit more grated cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user CHAR362.