5-cups chicken stock (approx) 2-tbsp olive oil 1/3 to 1/2-cup diced pancetta 1-small onion, chopped 3-cloves garlic, minced 1 1/2-cups risotto rice 1/2-tsp grated lemon rind 1-tbsp lemon juice 1/3-cup grated fresh Romano cheese Salt 3-cups packed arugula leaves

Over low heat, bring to stock to a simmer
In a saucepan, heat the oil over medium heat
Add the pancetta, onion and garlic; fry until onion is soft, about 5 minutes
Add in the rice, lemon rind; fry, stirring for about 3 minutes, or until the rice has absorbed the oil
Add 1-cup of chicken stock, stirring until absorbed
Continue adding stock, 1-cup at a time until rice is creamy and tender, 18-20 minutes in total (not all of the stock may be needed)
Add lemon juice and cheese; cook stirring until cheese is melted
Add salt to taste
Add arugula and 1/4-cup of stock and stir until arugula is wilted
Serve

Makes 8 side dish servings

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