Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Carve a ham as if you were shaving the face of a friend."
-Henri Charpentier, Chef

The refrigerator light goes on...

Bel paese is the perfect cheese for this sort of dish. It's mild but rich, creamy and it melts well. This combined with the ham, thyme, nutmeg and pancetta makes a fantastic dish.

If you can't find pancetta, a good quality smoked ham will do. You could use prosciutto but a great quality black forest ham will work well too.


Risotto with Pancetta and Kale

Servings: 2 | Serving size: about 2 1/2 cups risotto

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes good leftovers. Reheat gently.

2 ounces pancetta or good quality ham (cut into small dice)
1 medium onion (diced)
1/2 cup arborio rice
3 cups water
1/8 tsp ground nutmeg
fresh ground black pepper (to taste)
1/2 tsp lemon zest (minced)
3 ounces kale (thinly sliced)
1 tsp fresh thyme leaves
1/2 ounce semi-soft goat cheese
1 1/2 ounces bel paese cheese (grated)

Place the diced ham in a medium pan over medium high heat. Cook for about 5 minutes until the ham has rendered some of the fat into the pan but is not crispy. Stir frequently.

Add the onions and cook, stirring frequently, for about 4 minutes until they are slightly soft.

Add the rice and continue cooking for 2 minutes, stirring frequently.

Add the three cups of water along with the nutmeg, pepper and lemon zest. Stir and reduce the heat to low medium until the rice is simmering.

Simmer slowly, stirring occasionally for about 20 minutes. Add more water as needed 1/4 cup at a time.

When the rice is cooked to the point of being soft but not grainy any longer, add the kale and thyme. The risotto may seem dry at first, but don't add any more water until the kale is wilted (about 4 to 5 minutes).

Add the goat cheese and bel paese and cook for about two minutes, stirring frequently, until the cheese is melted and well blended into the risotto.


Nutrition Facts

Serving size: about 2 1/2 cups risotto

Servings: 2

Amount Per Serving

Calories 379 Calories from Fat 98
% Daily Value
Total Fat 10g 17%
    Saturated Fat 6g 23%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 37mg 12%
Sodium 615mg 27%
Total Carbohydrates 52g 18%
    Dietary Fiber 3g 15%
    Sugars 17g
Protein 17g
Vitamin A 132% Vitamin C 98%
Calcium 28% Iron 21%
Vitamin K 347 mcg Potassium 465 mg
Magnesium 48 mg