Ingredients
– 1 cup arborio rice
– 2 courgettes, diced
– 1 cup pancetta, chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 750 ml chicken stock
– 100 ml white wine
– 50 g grated Parmesan cheese
– 2 tablespoons olive oil
– Fresh parsley, chopped
Method
1. Heat olive oil in a large pan over medium heat. Add chopped pancetta and cook until it becomes crispy.
2. Stir in the onion and garlic. Cook until the onion turns soft.
3. Add the diced courgettes and cook for about 5 minutes, stirring occasionally.
4. Pour in the arborio rice. Stir well to coat the rice with oil, then add the white wine. Cook until the wine has mostly evaporated.
5. Gradually add the chicken stock, one ladle at a time, stirring frequently until the rice is creamy and cooked to your liking. Stir in the Parmesan cheese and chopped parsley before serving.
You may also be interested in the following websites:
http://GardenBix.com
https://horselife.org
https://www.cheeseofchoice.org
https://solarsite.info
