Apple Cider, Pancetta and Onion Risotto with Seared Sea Scallops

Main Dish
2 servings
15 min
25 min
Very Easy
793 Kcal


Number of serving: 2
1 tablespoon olive oil

1 medium onion, chopped

3 ounces diced pancetta

1 cup arborio rice

2 cups apple cider

2 cups water

salt to taste


  • Pour the apple cider and water into medium saucepan and set over medium-low heat.
  • In a large skillet, heat the oil and saute the onion and pancetta together until they start to caramelize.
  • Add the rice and stir until it begins to toast. Slowly add the cider/water liquid to the rice mixture, one ladle at a time, stirring well and adding more liquid only when the rice soaks up most of what is already in the skillet.
  • Continue this process, stirring constantly, until the apple cider/water mixture is gone and rice is tender.
  • Serve with seared scallops or your choice of protein.

Nutritional informations:

for 1 serving / for 100 g


Nutritional information for 1 serving (718g)
Calories: 793Kcal
  • Carbo: 126.6g
  • Total fat: 21.2g
  • Saturated fat: 6g
  • Proteins: 19.8g
  • Fibers: 8.3g
  • Sugar: 33.9g
  • ProPoints: 21
  • SmartPoints: 28


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