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Cheesy Pancetta and Mushroom Risotto with Leeks

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4


  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable stock
  • 2 leeks
  • 8 oz mushrooms
  • 1/2 lb pancetta
  • 1/2 cup grated Parmesan
  • Fresh parsley for garnish
  • 1/2 cup white wine


  1. Bring 4 cups of stock to a low boil in a medium pot.
  2. Roughly chop the mushrooms. Wash and thinly slice the leeks. Cut the pancetta into small cubes.
  3. Add 1 tbsp olive oil to a large pan over medium heat. Add pancetta and cook, stirring frequently, for 6 minutes. Add leeks and mushrooms, cook 3-4 minutes or until soft.
  4. Deglaze bottom of pan with wine. Add rice and stir until translucent, about 1 minute.
  5. Add broth, about 1/2 cup (or 1 ladle full) at a time to pot. Allow liquid to absorb before adding more. Stir frequently to prevent the rice from sticking. Repeat until rice is al dente and a loose sauce has formed.
  6. Reduce heat to low and add butter and Parmesan, stir to combine until the mixture is creamy and thick.
  7. Garnish with roughly chopped parsley.