Breast of Veal Stuffing

  • 1/4 lbs Pancetta; or bacon
  • 1/4 cup Arborio rice
  • 1 Tbsp Olive oil
  • 2 cup Chicken broth;*
  • 1 Onion; finely diced (about 3)
  • 2 Tbsp Chopped fresh sage
  • 1 Tbsp Minced garlic
  • Salt and pepper to taste
  • 1/4 cup Lentils image placeholder

*Fresh or canned low-sodium UNROLL PANCETTA, CHOP INTO 1/4-INCH PIECES and place in a skillet with olive oil. Place skillet over medium heat and cook 2 minutes. Add onion and garlic and cook, stirring occasionally, 2 minutes.

Add lentils, risotto and broth. Turn heat to low, cover and simmer until broth is absorbed, about 30 minutes. Remove from heat, scrape contents of the skillet into a work bowl and add sage, salt and pepper.

Servings: 8
Submitted by: Recipe Group Member