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A bite of creamy carbonara risotto

Creamy Carbonara Risotto

Stefani Weiss
This Creamy Carbonara Risotto is super creamy, flavorful, comforting, satisfying and so delicious!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Entree
Cuisine Gluten-Free, Italian, Lactose-Free, Low FODMAP
Servings 1 portion

Ingredients
  

  • 2 tablespoon garlic infused olive oil
  • 200 g pancetta (diced) (bacon would work,too)
  • 150 g Arborio rice  (¾ cup)
  • 80 ml white wine
  • 500 ml chicken broth
  • 100 ml lactose-free cooking cream
  • 50 g grated parmesan cheese
  • salt and pepper according to taste

Instructions
 

  • In a pan over medium heat, add the garlic-infused olive oil and once hot, add the pancetta or bacon. Cook the bacon for about five minutes or until almost crisp. Remove with a slotted spoon and set aside.
  • Pour out the fat, reserving 1 tablespoon in the pan. Then add the rice and saute for a minute until the oil and fat has coated the rice. Splash in the wine and reduce completely.
  • Wait for the wine to almost fully absorb (stirring regularly) and then add the chicken stock a ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
  • After about 15-20 minutes you should have used up all of the stock. Have a taste of the rice. It should be softer, but still have a bit of a bite to it (it will soften up further when you add the cream). If the rice is still too hard, you can add in a ladle or so of water. 
  • Stir in the cream, parmesan and cooked pancetta or bacon. Season with salt & pepper.
  • Serve it topped with more parmesan and/or fresh basil 
  • Serve while it's warm and enjoy!
Keyword Creamy Carbonara Risotto