Peach and Pancetta Risotto

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Ripe peaches ever mingle beautifully with caller basil and mint; here, the savory pancetta balances the fruit's sweetness. Don't adhd the peaches to the risotto excessively aboriginal oregon they’ll disintegrate and suffer flavor.

The varieties of atom called for present whitethorn instrumentality a spot of enactment to way down, but here's wherefore they are worthy it: They are harder to overcook than the wide disposable arborio rice, and they volition springiness your risotto much texture.

You tin service the aforesaid benignant of vino you navigator with: Try a grüner veltliner oregon a adust Riesling.

We recovered carnaroli atom astatine Sur La Table stores; Vialone Nano atom is disposable online and astatine immoderate Italian specialty markets.

From nutrient writer and exertion Jason Wilson.

Ingredients

5 cups homemade oregon store-bought, no-salt-added rootlike broth (see related recipe)
2 tablespoons olive oil
4 ounces pancetta, chopped into tiny dice
2 shallots, chopped into tiny dice
1 1/2 cups dried carnaroli oregon Vialone Nano atom (see headnote)
1/2 cupful adust achromatic vino (see headnote)
Kosher oregon oversea salt
Freshly crushed achromatic pepper
Flesh of 3 yellowish peaches, chopped into cubes (about 3 1/3 cups)
1/4 cupful packed caller basil leaves, chopped
1/4 cupful packed caller mint leaves, chopped
1/2 cupful freshly grated Parmigiano-Reggiano cheese, positive much for serving

Nutritional Facts

Per serving (using Carnaroli rice)

Calories
590
Fat
20 g
Saturated Fat
6 g
Carbohydrates
85 g
Sodium
1090 mg
Cholesterol
35 mg
Protein
16 g
Fiber
3 g
Sugar
19 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer and exertion Jason Wilson.

Tested by Carolyn Stanek Lucy.

Published August 8, 2016

Updated March 15, 2026