Risotto with Panchetta in green Stock

I am in St. Patrick's Day mode. After the basil panna cotta I needed a main course. The idea was a herby risotto with Panchetta. But cutting up a bunch of herbs into the risotto is not enough for a green rice. I did not go the road of pesto. I found an other way to tint the rice.

The broth is a mix of chicken stock and veg stock with a little extra. A couple of drops of pandan extract. A nice green stock.

I was lucky to get a package of Panchetta at LIDL. 

Recipe for 2:

180 g Aborio risotto rice, 600 ml veg+chicken stock, pandan extract

Basil, parsley and chives

1 red onion, 2 cloves of garlic, 80 g Panchetta, 3 tbsp butter, 100 ml white wine, salt and pepper, chives, 30 g Pecorino

Chop the onion and garlic and saute it in 1 tbsp butter. Cut up half of the panchetta and put it in the pot too. After 3 min, add the rice and stir well to give it a good coating. Pour in the wine and let it cook out completely. Cut up some herbs and toss them in. Add the green tinted stock in 4 increments, stirring well in between. Finish with butter, more herbs and cheese.

In a pan without oil, let the panchetta get crispy and dry on kitchen paper later. 

Serve the risotto and garnish it with panchetta.