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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;
  • Trans. Fat 0g; Cholesterol 88mg; Sodium 1268mg; Total Carbohydrate 29g; Dietary Fiber 3g;
  • Total Sugars 3g; Protein 30g