Description
This creamy Carbonara Risotto comes together in about 30 minutes, making it a quick and easy weeknight dinner that your family will love!
Ingredients
Scale
- 1 cup Arborio Rice
- 4 cups Chicken or Vegetable Broth
- 4 oz Pancetta or Bacon, Diced
- 1/2 cup Grated Parmesan Cheese
- 1/2 cup Onion, Finely Chopped
- 2 Cloves Garlic, Minced
- 2 Large Eggs
- Salt and Pepper to Taste
- Fresh Parsley, Chopped (for Garnish)
Instructions
- In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm.
- In a large skillet over medium heat, cook the pancetta or bacon until crispy, about 5-7 minutes. Remove it from the pan, leaving the delicious fat behind.
- Add the chopped onion to the skillet and sauté for 3-4 minutes until it gets soft and translucent. Then, toss in the garlic and cook until fragrant—about 1 minute.
- Add the Arborio rice and toast it for about 1-2 minutes, stirring frequently.
- Gradually add the warm broth one ladle at a time, stirring constantly and letting it absorb before adding more. This should take about 18-20 minutes.
- Check that the rice is tender but still has a slight bite to it.
- In a bowl, whisk together the eggs and Parmesan cheese until combined.
- Quickly stir the egg and cheese mixture into the risotto, ensuring it’s well combined.
- Fold in the crispy pancetta and season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley and an extra sprinkle of Parmesan if desired.
Notes
Ensure the broth is warm when adding to the rice for optimal cooking. Adjust seasonings to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg