Directions:
- Heat 1 tbsp oil over medium-high heat. Add pancetta and cook until crispy. Remove pancetta with a slotted spoon, reserving fat.
- Add 3 tbsp oil to pan. Add onion and sweat until limp. Add rice and stir until well coated and rice is opaque.
- Add wine and stir constantly until the liquid is nearly fully absorbed.
- Add tomato juice, 1 cup at a time, stirring constantly. When the liquid is nearly fully absorbed, add the next cup. Continue cooking and stirring until rice is al dente - just barely tender - and the sauce is thick and creamy.
- Add Asiago cheese and basil. Stir well and serve. Garnish with pancetta, a few shavings of Asiago and a small sprig of basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.5 Kcal (1698 kJ) | ||
| Calories from fat | 142.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.83g | 24% | |
|---|---|---|---|
| Cholesterol | 21.39mg | 7% | |
| Sodium | 521.17mg | 22% | |
| Potassium | 466.45mg | 10% | |
| Total Carbs | 39.71g | 13% | |
| Sugars | 6.75g | 27% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 12.51g | 25% | |
| Vitamin C | 25.7mg | 43% | |
| Calcium | 211.7mg | 21% | |
| Amount Per 100 g | |||
| Calories | 139.67 Kcal (585 kJ) | ||
| Calories from fat | 49.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.45g | 24% | |
|---|---|---|---|
| Cholesterol | 7.37mg | 7% | |
| Sodium | 179.52mg | 22% | |
| Potassium | 160.67mg | 10% | |
| Total Carbs | 13.68g | 13% | |
| Sugars | 2.33g | 27% | |
| Dietary Fiber | 0.26g | 3% | |
| Protein | 4.31g | 25% | |
| Vitamin C | 8.9mg | 43% | |
| Calcium | 72.9mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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