Risotto alla Carbonara

Risotto alla Carbonara combines creamy Arborio rice with the rich flavors of pancetta, Parmesan cheese, and egg, creating a high-protein twist on the classic Roman dish. This comforting meal is both satisfying and indulgent, making it perfect for a cozy dinner.

Ingredients

• Arborio rice - 150 grams
• Pancetta - 100 grams, diced
• Parmesan cheese - 50 grams, grated
• Eggs - 2 large, beaten
• Chicken broth - 500 ml, heated
• Garlic - 1 clove, minced
• Olive oil - 1 tablespoon
• Black pepper - to taste
• Salt - to taste
• Fresh parsley - for garnish, chopped

Steps

1. In a saucepan, heat the chicken broth over low heat and keep it warm.
2. In a large skillet, heat the olive oil over medium heat and add the diced pancetta. Cook until crispy, about 5-7 minutes.
3. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
4. Add the Arborio rice to the skillet, stirring to coat it with the oil and pancetta. Toast the rice for about 2 minutes, stirring frequently.
5. Pour in a ladle of the warm chicken broth and stir continuously until the liquid is mostly absorbed.
6. Continue adding the broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. This process should take about 18-20 minutes.
7. Once the rice is creamy and al dente, remove the skillet from the heat. Stir in the beaten eggs and grated Parmesan cheese quickly until creamy and well combined. Season with salt and black pepper to taste.
8. Serve immediately, garnished with fresh parsley and additional Parmesan if desired.

Nutrition

• Calories: 610
• Protein: 30 g
• Carbs: 70 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 180 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein from eggs and pancetta, supporting muscle repair and growth.
• Contains essential nutrients from Parmesan cheese, including calcium for bone health.

Tags