To die for Risotto - Leek & Pancetta Risotto

This is my new favorite. I LOVE risotto but this is definitely a new discovery from Eating Well
http://www.eatingwell.com/recipes/leek_pancetta_risotto.html


Sizzled pancetta gives this creamy leek risotto great flavor and a bit of added crispy texture. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you’d prefer the wine to be more subtle, add the entire cup at the end of Step 3 and cook, stirring, until the liquid is gone, then begin adding the broth. You can substitute more broth in place of the wine.



Can be served as a side dish (8 servings they say) but I served it as a main dish.
Takes about 50 minutes to prepare with all the stirring.

INGREDIENTS

• 5 cups reduced-sodium chicken broth
• 4 ounces pancetta (see Note), cut into 1/4-inch cubes (about 1 cup)
• 2 tablespoons extra-virgin olive oil
• 2 cups chopped leeks (whites & light green parts only), rinsed well
• 1 cup chopped shallots or onion
• 2 cloves garlic, minced
• 1 1/2 cups arborio, carnaroli or other Italian “risotto” rice
• 1/4 teaspoon salt
• 1 cup dry white wine
• 1 cup finely shredded Parmigiano-Reggiano cheese, divided
• Freshly ground pepper to taste

PREPARATION

1. Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
2. Cook pancetta in a small nonstick pan over medium heat, stirring, until crispy, about 5 minutes. Drain on a paper-towel lined plate while you prepare the rest of the risotto.
3. Heat oil in a Dutch oven over medium-low heat. Add leeks, shallots (or onion) and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
4. Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total.
5. Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the crispy pancetta and the remaining 1/4 cup cheese.

TIPS & NOTES

• Note: Pancetta is an unsmoked Italian bacon usually found in the deli section of large supermarkets and specialty food stores.

NUTRITION

Per serving: 279 calories; 8 g fat ( 3 g sat , 4 g mono ); 12 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 10 g protein; 1 g fiber; 706 mg sodium; 268 mg potassium.

Banana Muffins

I got this recipe and the picture from the blog The gracious Pantry.

http://www.thegraciouspantry.com/clean-eating-banana-muffins/

I had some bananas and eggs to use up so I made these. They don't have any sugar except from the fruits and are pretty healthy so enjoy them without guilt :)

Clean Eating Banana Muffins
(Makes 18 medium-sized muffins)

Ingredients2 cups whole wheat pastry flour
2 tsp. baking soda
1 tsp. cinnamon
2 egg whites
1/2 cup agave or honey
2 tbsp. canola oil
1/4 cup milk (non-fat) or almond milk, or soy milk
1/4 cup apple sauce (unsweetened)
2 ripe banana – smooshed with a fork
Nuts (optional – for sprinkling on top)

Directions

Preheat oven to 350 degrees F.

Note: I used a 12 muffin tin. If you don’t have muffin paper, spray the tin with olive oil so the muffins don’t stick.

Step 1 – Mix all ingredients in a large bowl using an electric mixer. Make sure all ingredients get really well blended together.

Step 2 – Pour the batter into the muffin tin or muffin papers. Fill only half way.

Step 3 – Sprinkle nuts of your choice over the top and place in oven (Optional).

Step 4 – Bake for 20 minutes or until cooked through.

Eat and Enjoy!