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Rachaelray.com
Rachaelray.com
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Ingredients

  • 1 container chicken stock (32 ounces)
  • A big pinch saffron
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 1/3 pound pancetta or guanciale, finely diced
  • 1 carrot, finely diced
  • 1 small onion, finely diced
  • 3 cloves garlic, finely chopped
  • Salt and pepper
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1/2 pound thin asparagus, sliced on an angle
  • 1/3 cup fresh or thawed frozen organic peas
  • 3 tablespoons butter, cut into small pieces
  • 1/2 cup grated Parmigiano-Reggiano
  • Finely chopped flat-leaf parsley and sliced or torn basil, for garnishing

Instructions

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