Cosy, creamy and full of comforting flavours, this elegant risotto brings together earthy porcini mushrooms, savoury pancetta, vibrant rainbow chard and a touch of lemon for brightness. Perfect fora chilly evening or when you're after something that feels both nourishing and a little indulgent. With every bite, you get warmth, richness and a spark of freshness—a delicious reminder that even simple ingredients can become something truly magical. 

Porcini & Pancetta Risotto with Rainbow Chard and Lemon

Prep time: 20 minutes | Cook time: 40 minutes | 4 servings 

Ingredients: 

• 100g diced pancetta 
  
• 20g dried porcini mushrooms
• 1 large yellow onion, diced 
  
• 3 garlic cloves, finely minced
• 1 red bell pepper, chopped
• 1 1/2 cups Arborio rice
• 250ml dry white wine (such as Sauvignon Blanc) 
  
• 1 litre low-sodium chicken or vegetable stock 
  
• 1 bay leaf
• 1 tablespoon fresh thyme leaves, divided
• 1/2 bunch Swiss chard (preferably red or rainbow), stems chopped, leaves reserved and roughly chopped
• 75g freshly grated Pecorino Romano, plus extra for serving 
  
• Juice of 1 lemon 
• 2 tablespoons olive oil, divided 
  
• Salt and pepper to taste

Directions:

1. In a small bowl, soak the dried porcini mushrooms in 250ml of boiling water for 15 minutes. Once softened, strain (reserving the liquid) and chop the mushrooms. 

2. In a saucepan, combine the stock, reserved porcini soaking liquid, and bay leaf. Bring to a gentle simmer, then cover and reduce to the lowest heat.

3. In a large Dutch oven or deep sauté pan, heat 1 tablespoon olive oil over medium heat. Add the pancetta and cook until golden and crisp, about 5 minutes. Remove with a slotted spoon and set aside. 

4. Add chopped onion, red bell pepper and chard stems to the same pan. Cook until softened and golden, about 5-6 minutes. Stir in the garlic and half of the thyme, cook for 30 seconds.

5. Stir in the Arborio rice and toast for 1-2 minutes. Pour in the white wine, stirring until mostly evaporated.

6. Begin adding the warm stock, one ladleful at a time, stirring often and allowing the rice to absorb most of the liquid before adding more. Continue until the rice is al dente and creamy, about 25-30 minutes.

7. Add the chopped porcini mushrooms, pancetta, Swiss chard leaves, and remaining thyme. Stir until the greens are wilted and everything is heated through. Remove from heat and fold in the grated cheese and lemon juice.

8. Taste and season with salt and freshly cracked pepper. Add a splash of stock if needed to loosen. Serve immediately, topped with extra cheese or a light drizzle of white truffle oil for a little decadence.

Hints & Tips

Leftovers - Refrigerate in an airtight container for up to 3 days. Reheat gently on the hob over medium-low heat with a splash of stock to restore creaminess.

Make Ahead - Prep the pancetta, mushrooms, and aromatics (onion, garlic, bell pepper and chard stems) the day before and store in separate airtight containers in the fridge. You can even par-cook the risotto halfway through (after adding half the stock), then cool and refrigerate. Finish cooking with the remaining stock and mix-ins when ready to serve.

Perfect Pairing Suggestion - A chilled glass of Chardonnay or Verdicchio brings out the creamy richness of the risotto while complementing the earthy mushrooms and savoury pancetta. If you prefer red, a light Pinot Noir or Barbera works beautifully.

Extra Love - A soft poached egg on top for a luxe, velvety finish.