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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, bring the wine (or chicken broth) and broth to a simmer, then reduce the heat to low and keep warm. | 2. In a large, deep skillet, heat 1 tablespoon EVOO, over medium-high heat. | 3. Add the pancetta (we used bacon) and cook, stirring occasionally, until crisp, 7 to 8 minutes. | 4. Using a slotted spoon, transfer the pancetta to a paper-towelled plate; set aside. | 5. Add the remaining 2 tablespoons EVOO, the mushrooms, onion, garlic and crushed red pepper to the skillet and cook for 2 minutes. | 6. Stir in the rice until coated with the oil and slightly toasted, about 2 minutes. | 7. Stir in the rosemary and tomato paste, season with salt and pepper and cook for one minute. | 8. Reduce the heat to medium and stir a ladle or two of the warm broth mixture into the risotto every few minutes until absorbed. | 9. After about 7 minutes, stir in the chicken along with some broth. | 10. Continue to add the broth gradually, stirring constantly with a wooden spoon to make a creamy consistency, until the rice is al dente, about 22 minutes. | 11. Stir in the cheese and green peas and adjust the seasonings. | 12. Serve the risotto in shallow bowls topped with the reserved pancetta(bacon) bits. | 13. Pass more cheese around the table. | 14. Enjoy with some Chianti and some nice and crusty warm bread! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red wine	3	cups	sodium used	136.23	1.9359	0.2868	0.0
beef broth	3	cups	used sodium used	50.4	0.28800000000000003	8.208	1.584
extra virgin olive oil	3	tablespoons		6.3042	0.0	1.4025	0.0354
pancetta	1/4		used chopped used	6.3042	0.0	1.4025	0.0354
portabella mushroom cap	2	cup	used chopped used	6.3042	0.0	1.4025	0.0354
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	4		chopped	6.3042	0.0	1.4025	0.0354
red pepper flake	2	pinches	crushed	6.3042	0.0	1.4025	0.0354
arborio rice	1 1/2	1/2		6.3042	0.0	1.4025	0.0354
rosemary	2	tablespoons	chopped	4.454	0.7038	0.1125	0.1992
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
salt				-	-	-	-
black pepper			ground	-	-	-	-
chicken breast	1	lb	boneless used cut used	780.1798	0.0	94.5741	41.9573
pecorino romano cheese	1/2	cup	grated	6.3042	0.0	1.4025	0.0354
green pea	1/4 - 1/2	cup		0.0	0.0	0.0	0.0
pecorino romano cheese			grated	6.3042	0.0	1.4025	0.0354

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.