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Pancetta Risotto alla Basil
A tangy Italian-style pancetta dish with eggplant, zucchini and fresh basil, finished with balsamic vinegar, extra virgin olive oil and oregano, served over penne.
Ingredients
Instructions
Season the pancetta and stir-fry it over medium-high heat until well browned, about 5 minutes.
Add the eggplant and zucchini, cooking until softened, about 3 minutes.
Stir in the balsamic vinegar, extra virgin olive oil and oregano for 4 minutes.
Cook the penne separately and drain.
Let everything simmer for about 13 minutes so the flavors meld.
Toss through the basil and fresh basil just before serving.
Serve hot over the penne, 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.
