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Creamy Carbonara Risotto

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


  • 2 Tbsp garlic infused olive oil
  • 200 g pancetta (diced) (bacon would work,too)
  • 150 g Arborio rice  (3/4 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


  • 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