Asparagus and Pancetta Risotto

Ingredients

4 oz. pancetta

1/2 bunch asparagus 

2 tbsp olive oil

1/4 cup chopped onion 

1/2 cup arborio rice

1 cup red wine

4 cups beef or chicken broth

Steps

1. In a large pan, sauté pancetta until crisp. Set aside.

2. Cut asparagus into smaller 1 inch pieces.

3. Sauté chopped onions and rice in 2 tbsp olive oil until lightly browned.

4. Add wine to the pan and let it reduce.

5. Add 1 cup broth and cook off. Continue adding 1 cup of broth at a time and allow it to cook off before adding more.

6. Risotto will be ready when the rice has a slight bite and still flows when scooped.

7. Stir in asparagus and pancetta before serving.

Serves 3-4

Lemon Chicken Risotto

Ingredients

2 chicken breasts

Olive oil

Salt

Pepper

2 tbsp butter

1/4 cup chopped onion

1 1/2 cup arborio rice

1 cup wine

1/4 lemon juice

5 cups chicken stock

Steps

1. Cut chicken breasts into small strips and season with salt and pepper. Sauté in olive oil for 8-12 minutes or until no longer pink.

2. In same pan, melt butter. Add onion and rice and mix well.

3. Add wine and lemon juice and let reduce.

4. Add 1 cup of chicken stock and cook off. Continue adding chicken stock 1 cup at a time, letting it reduce each time before adding more.

5. When rice is at cooked it will have a bite but not be mushy and it should flow when scooped. Add additional lemon juice as needed.

Serves 2-3