In a medium saucepan, bring broth to boiling. Reduce heat to low and cover to keep warm.
Meanwhile, in a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.
Slowly add 1 cup of the simmering broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
Stir in corn, cooked wild rice, the 1/2 cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.
Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-08 12:32:562016-08-08 12:32:56Fresh Corn Risotto with Wild Rice and Pancetta
In a skillet, cook onions over medium high heat for about 3 minutes or until tender. Stir in paprika, In a bowl, mix together the cooked onions and sour cream. Add pepper to taste. Cover and chill for about an hour.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-08 12:32:082016-08-08 12:32:08Light and Creamy Onion Dip
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Fresh Corn Risotto with Wild Rice and Pancetta
Fresh Corn Risotto with Wild Rice and Pancetta
In a medium saucepan, bring broth to boiling. Reduce heat to low and cover to keep warm.
Meanwhile, in a large saucepan, heat the 2 tablespoons butter and the oil over medium-high heat. Add pancetta; cook and stir about 8 minutes or until nicely browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir until onion is tender.
Add rice to onion mixture in saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Carefully add wine and crushed red pepper.
Slowly add 1 cup of the simmering broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total.)
Stir in corn, cooked wild rice, the 1/2 cup cheese, the 2 tablespoons butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally.
Divide risotto among six shallow pasta dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley.
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Light and Creamy Onion Dip
Light and Creamy Onion Dip
In a skillet, cook onions over medium high heat for about 3 minutes or until tender. Stir in paprika, In a bowl, mix together the cooked onions and sour cream. Add pepper to taste. Cover and chill for about an hour.
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Cinnamon Zucchini Bread
Cinnamon Zucchini Bread
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
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