Blt Risotto

• 4 oz pancetta, sliced into thin strips
• 2 tablespoons olive oil
• 1 cup arborio rice
• 3 cups (about) chicken broth
• 6 sun dried tomatoes, refreshed in boiling water and diced
• 1 teaspoon lemon pepper
• 1 cup chopped escarole, packed into cup
• 1/2 cup Gorgonzola cheese, crumbled
• 1/4 cup grated Parmesan cheese

1. In large skillet, heat olive oil over medium heat, add pancetta and fry until crisp. Remove pancetta to paper towels and add rice to skillet. Pour in one cup of broth, and cook, stirring occasionally, until broth is absorbed. Continue to add broth, 1/2 cup at a time until one more cup of broth is used. Add tomatoes, and lemon pepper. Add remaining broth by half-cups until rice is tender and creamy. Add escarole and cheeses. Stir and cook for one minute. Sprinkle with reserved pancetta. Serve immediately.

pancetta, olive oil, arborio rice, chicken broth, tomatoes, lemon pepper, gorgonzola cheese, ubc

Taken from www.epicurious.com/recipes/member/views/blt-risotto-1200256 (may not work)