Best 5 Risotto Carbonara Recipes

CHICKEN CARBONARA RISOTTO

Steps:

• Heat oil in large skillet over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through.
• Add soup, peas and milk; bring to a boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes.
• Stir in bacon bits and Parmesan cheese.

CHICKEN CARBONARA RISOTTO

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through., Add soup, peas and water; bring to boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes., Stir in bacon bits and Parmesan cheese.

CARBONARA CHICKEN RISOTTO

Steps:

• Cook rice according to package directions.
• Cook bacon in a large skillet until crisp, remove with a slotted spoon and drain on paper towels.
• Season chicken with salt and pepper, brown on all sides in 2 tbls of the bacon drippings.
• Add garlic and cream, simmer until cream begins to thicken.
• Add peas and simmer until peas are heated through.
• Reduce heat to low, add 3/4 of the cheese, stir until melted, add the remaining cheese if needed to thicken the sauce.
• Serve over risotto, top with bacon and extra cheese if desired.

CREAMY CARBONARA ORZO RISOTTO RECIPE - (4.3/5)

Steps:

• Heat a Dutch oven or large, heavy-bottomed pot over medium heat until hot, about 3 minutes. Add the pancetta and cook until the fat starts to render out, about 1 minute. Add the onion and thyme and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the orzo and cook, stirring occasionally, until lightly toasted and fragrant, about 2 minutes. Add 2 1/2 cups water and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the milk and 3/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring often and making sure to scrape the bottom and corners of the pan with the wooden spoon, until almost all of the liquid is absorbed and the orzo is tender, about 10 minutes. (Depending on the brand of orzo, you may need more liquid, so add more water, 2 tablespoons at a time, if all of the liquid is absorbed but the orzo is not tender yet; you want the final mixture to be creamy, but not clumpy and gluey.) Remove the pot from the heat and stir in the parsley and Parmesan. Taste and season with more salt as needed. Serve immediately. Recipe Notes • Pancetta substitution: Pancetta is an unsmoked Italian bacon. If you can't find it, use regular smoked bacon instead. • Reheating leftovers: When reheating leftovers, add a tablespoon of water or milk to loosen the mixture up. Calories 498 Fat 17.3 g (26.6%) Saturated 6.9 g (34.3%) Trans 0 g Carbs 64.8 g (21.6%) Fiber 2.9 g (11.5%) Sugars 7.7 g Protein 19.4 g (38.9%) Cholesterol 32.7 mg (10.9%) Sodium 773.9 mg (32.2%)

RISOTTO CARBONARA

Steps:

• 1. Add the chicken stock and white wine to a sauce pan and bring to a boil. Once a boil is reached, back down the heat to just under a boil 2. Chop the pancetta in a rough chop and saute in the olive oil (or butter) until the fat has rendered out. (Be sure that the pan you're cooking in is big enough to hold 3 cups of rice.) Remove the pancetta from the pan and set aside on a paper towel to drain. Reserve the fat in the pan. 3. Depending on how much fat was pulled out of the pancetta, blot the liquid in the pan (if needed) until the bottom of the pan is just covered in liquid. 4. On a medium setting, add the rice to the pan and use a spatula to gently stir the rice in the pan so that the rice can toast in the liquid. Once you smell nuts it's time to move to step 5. 5. Start by adding 1 c. of the simmering stock/wine mixture. Gently stir with the spatula periodically until the rice starts to drink in the liquid. When you start to see the bottom of the pan when you stir, it's time to add more liquid (a half cup at a time from here on out). NOTE: Depending on a lot of factors, your rice may or may not need all 3 cups of liquid. Just keep adding liquid as the previous addition is sucked up by the rice until the liquid is creamy and the rice is al dente (about 20 - 25 minutes). Now it's time for additives. 6. Once the risotto is just about done (meaning the desired texture is reached and it's no longer drinking in moisture at the rate it was before), remove the pan from the heat. (If you're adding the egg yolk, beat it lightly in a bowl and add it in, being sure to stir to incorporate it so it doesn't curdle) Add the parmesan and stir gently to incorporate. Finally, add the cooked pancetta and the thawed peas (the heat of the rice will cook the peas without cooking them to death). Add salt and pepper to taste, add the parsley and plate.