When I was offered the opportunity to compete in a recipe contest with prizes that included trips to BlogHer and the ability to become one of the Knorr Four to provide insight to a brand I actually purchase, I jumped at the chance. By jump I mean I filled out the form with great excitement and began contemplating the “secret ingredient” if you will- Knorr Homestyle Stock – which comes in a very handy little concentrated package.
One package makes 3.5 cups of stock and in my cramped city “pantry” I’m happy to move my hefty stock cartons over for cookies. I mean barley. Anyway. One of our favorites around here is risotto and I figured what was better than a classic risotto with in-season vegetables and everyone’s favorite Italian bacon, pancetta? Exactly.
This recipe takes about 40 minutes to 1 hour (depending on how fast your stove is working) and makes six adult servings of risotto – perfect for having friends over after work without having to cook all day long. You’ll need:
3 packages Knorr Homestyle Stock
10.5 cups of water
1 3/4 cup of Arborio rice
1 cup of frozen peas (you can use fresh but alas my market was out!)
3 large carrots, peeled & sliced into coins
1 bunch of asparagus rinsed, trimmed and cut into 1 inch pieces
1 yellow onion, diced
3 oz of pancetta, diced or cubed
4 oz of goat cheese
1 wedge of fresh Parmigiano Reggiano
Freshly ground black pepper
1 tbs olive oil
- In a large tea kettle, pour 7 cups of water and bring to a boil and add 2 packages of Knorr Homestyle Stock, stirring until dissolved. Turn heat down to a high simmer. In a sauce pan or stock pot that has a steamer insert, add remaining water and bring to a boil. Add 1 package of Knorr Homestyle Stock, stir to dissolve and turn down to low.
- In a large dutch oven over medium high heat, brown pancetta until crispy. Remove pancetta from the dutch oven and set to the side.
- Add onion and carrots to dutch oven with 1 tbsp of olive oil, browning for five minutes. Add all of the Arborio rice, stirring constantly to toast for 1-2 minutes, then pour 1/4 cup of simmering stock into the dutch oven from your tea kettle. Stir while scraping the bottom of the pan to release the browned bits, about 1 minute. Add 1/2 to 3/4 cup of stock from the tea kettle into the dutch oven, stirring the rice and veggies. Once the stock simmers down, add another 1/2 to 3/4 cup of stock, stirring again. Repeat this process for about 10 to 15 minutes or until you have used a little more than half the stock. Add 1/2 teaspoon of fresh ground black pepper.
- Turn the heat back up on your separate pot of stock. Add steamer insert into your pan, then add the peas and asparagus into the steamer basket. Put lid on pan and allow veggies to steam for 10 minutes. While they steam, continue adding stock to the rice and vegetables until rice is soft and creamy, about 5-10 minutes.
- When veggies are steamed, remove from heat.
- Add goat cheese and pancetta to the rice mixture, stir three times and put the lid on the dutch oven. Remove from heat and let sit for 3 minutes.
- After 3 minutes, the rice will reach the perfect texture – creamy and with a tiny bite to it. Stir to incorporate cheese. Gently fold in steamed peas and asparagus. Serve hot, garnishing with fresh grated parmesan cheese.
Disclaimer: I was gifted one package of Knorr Homestyle Stock in order to facilitate the recipe creation. I was not compensated for this post.