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Artichokes and crispy pancetta create a savory contrast in this Roman-inspired risotto. This high protein mediterranean dish is fresh, fiber-rich, and a satisfying family dinner.
Heat 1 tablespoon olive oil in a large pan over medium heat. Add pancetta and cook until crispy, about 5 minutes, then transfer to a paper towel-lined plate.
Add remaining olive oil to the pan. Sauté chopped onion for 3 minutes on medium-low heat until translucent, stirring frequently to prevent browning.
Stir in Arborio rice and cook for 2 minutes, stirring constantly, to lightly toast the grains.
Add chopped artichoke hearts and pour in ½ cup hot chicken broth, stirring gently. As liquid absorbs, gradually add more broth in ½ cup increments, allowing it to fully absorb before each addition.
Continue stirring and adding broth until rice is creamy and al dente, about 18–22 minutes. Stir in the pancetta, salt, and pepper, then fold in Parmesan cheese off heat and garnish with parsley to finish.
