Sizzling Pancetta Risotto

Name: Sizzling Pancetta Risotto
Prep time: 17 min
Cook time: 20 min
Total time: 37 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500g pancetta; 200g porcini mushrooms; 1 cup eggplant; 300g ciabatta; 1 tbsp pecorino romano; 1 tsp oregano; 2 tbsp parmesan; 2 tsp fresh basil; 3 tbsp olive oil; to taste salt and black pepper

A sizzling Italian pancetta risotto with porcini mushrooms and eggplant, finished with pecorino romano, oregano and parmesan, served with ciabatta.

Total time

37 min

Prep

17 min

Cook

20 min

Difficulty

easy

Cuisine

Italian

gluten-free

Ingredients

500gpancetta

200gporcini mushrooms

1 cupeggplant

300gciabatta

1 tbsppecorino romano

1 tsporegano

2 tbspparmesan

2 tspfresh basil

3 tbspolive oil

to tastesalt and black pepper

Instructions

Slice the pancetta and saute it over medium-high heat until well browned, about 6 minutes.

Add the porcini mushrooms and eggplant, cooking until softened, about 5 minutes.

Stir in the pecorino romano, oregano, parmesan and fresh basil for 2 minutes.

Warm the ciabatta separately.

Let everything simmer for about 6 minutes so the flavors meld.

Taste and adjust the seasoning.

Serve hot over the ciabatta, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

946

Protein

33.6g

Fat

68.8g

Carbs

47.1g

Fiber

5.2g

Sodium

2032mg

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