Pancetta and Pepperoni Risotto with Arugula and Kale
3 Tbsp. butter
4 oz. chopped kale
1/4 cup chopped shallots
2 Tbsp. minced fresh garlic
1-1/2 cups uncooked Arborio rice
1 Tbsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
3/4 cup dry white wine
1 tsp. lemon juice
3 cups chicken broth
8 oz. baby arugula
4 oz. diced pancetta
4 oz. diced pepperoni
1/2 cup grated Parmesan cheese
1. Sauté kale, shallots and garlic in butter in medium saucepan on medium heat 5 minutes. Add rice and cook until well coated with butter. Stir in rosemary and thyme.
2. Add wine and lemon juice. Heat on medium heat until wine has been absorbed. Meanwhile, bring broth to a boil on medium-high heat; reduce heat to medium-low. Keep broth at a simmer.
3. Stir 1 cup broth into rice mixture, stirring constantly until absorbed. Keep rice mixture at a simmer. Add hot broth in 1/2 cup portions, stirring constantly, until absorbed. Continue until all broth is added.
4. Stir in arugula, pancetta, pepperoni and cheese. Heat through. Divide evenly between 6 plates and serve.
Nutritional information per serving: Calories 624; Total Fat 43g; Saturated Fat 18g;