Risotto with Fennel and Pancetta

Risotto with Fennel and Pancetta
Risotto with Pancetta and Fennel

Maryse Chevriere

Risotto with Pancetta and Fennel

One the best chef cooking tips I've ever picked up? Add a touch of mascarpone to risotto — it gives the dish that extra bit of smooth, silky richness you didn't even know was missing. This recipe is a true favorite, combining salt from the pancetta with the slight sweetness of the cooked fennel.

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In a large pot, cook the diced pancetta over medium-low heat until crispy (you might even want to border on crunchy so that it retains a nice textures), about 6 minutes. Next, add the sliced fennel and olive oil and cook for about 4 minutes until it starts to soften. Then add the rice, stirring for about 1-2 minutes, coating it with the oil.

There is a misconception about risotto I would like to clear up: It does not need to be stirred constantly. Frequently, and with a watchful eye, yes. That said, add about a third to a half cup of chicken broth to the rice, stirring every so often to make sure the rice isn't sticking to the bottom of the pan. Once most of the liquid has been absorbed, add another portion of chicken broth, and stir. Repeat this process until the rice is cooked (when it's closer to al dente than soft.)

Add in the cheeses and mix until fully incorporated. Season with salt and black pepper as desired (careful with the salt though, there's a decent amount there naturally from the pancetta and cheese). Serve in a bowl or plate and garnish with a light sprinkle of Parmigiano-Reggiano cheese.


Calories per serving:

624 calories

Dietary restrictions:

Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 37g 57%
  • Carbs 51g 17%
  • Saturated 12g 59%
  • Fiber 3g 13%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 18g
  • Polyunsaturated 5g
  • Protein 21g 42%
  • Cholesterol 53mg 18%
  • Sodium 883mg 37%
  • Calcium 217mg 22%
  • Magnesium 44mg 11%
  • Potassium 649mg 19%
  • Iron 3mg 19%
  • Zinc 2mg 13%
  • Phosphorus 308mg 44%
  • Vitamin A 91µg 10%
  • Vitamin C 8mg 13%
  • Thiamin (B1) 0mg 32%
  • Riboflavin (B2) 0mg 20%
  • Niacin (B3) 8mg 39%
  • Vitamin B6 0mg 19%
  • Folic Acid (B9) 137µg 34%
  • Vitamin B12 0µg 7%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 45µg 56%
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