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Corn, Pancetta, and Chive Risotto

  • Prep Time
    5 Mins
  • Cook Time
    45 Mins
  • Serving
    4 People
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If you’re looking for a weeknight dinner that is as easy as it is delicious, look no further than this recipe right here.  This risotto dish is a classic and here’s the best part – it’s great for meal prep and can be frozen for up to 3 months!  So cook up a batch of this easy meal and save the leftovers for an impressive lunch at work! Oh wait just kidding, the best part is that this whole thing is made in one pot – light clean up!

For this recipe you will need:

  • A large stock pot



  • Daily Value*
  • Total Fat: 25.1g
  • Total Carbohydrates: 81.6g
  • Total Protein: 22.1g
  • Cholesterol: 55.4mg
  • Sodium: 1324.6mg


1 Step

In a large pot over medium heat, sear the pancetta until it is crispy and browned. About 5 minutes.

2 Step

Add your diced onions and cook until they have turned translucent. Stirring semi-frequently. About 5 minutes.

3 Step

Add your rice and stir until evenly distributed with the onions and bacon. You want to coat each grain of rice in the fat that has been rendered off the pancetta.

4 Step

Add your white wine and deglaze the bottom of the pot. Make sure to loosen as many sticky bits off the bottom of the pot as possible.

5 Step

Once the wine has evaporated, turn your heat down to medium-low. Add half of your chicken broth and cook for about 10-12 minutes, or until the stock has been absorbed by the rice. Add the rest of the chicken broth and cook for another 10 minutes. Stir the rice throughout the cooking process to release the starches and create a creamy finished product.

6 Step

Add the cheese and corn. Stir until the corn is defrosted and the cheese has melted into the risotto.

7 Step

Mix in the fresh chives. Salt and pepper to taste.

8 Step

Serve it with more chives or shaved parmesan cheese. Enjoy!

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