Roasted Berry Risotto with Pancetta and Raw Lemon Kale

For the risotto:
Preheat the oven to 425ºF. Place the berries on a sheet of parchment paper and roast for 20-30 minutes until blueberries have burst and the strawberries are slightly dried out.

While the berries are roasting, make the risotto. Add the pancetta to a large skillet over medium heat. Cook for 5-10 minutes until fat has rendered and pancetta is crispy. Remove the pancetta to a paper towel to drain. Leave the drippings and fat in the pan. If there are very little drippings, add a drizzle of oil to the pan.

Add the onion to the pancetta drippings and cook for 2 minutes until slightly softened, then add the rice. Stir to coat and slightly toast, about 2 minutes more.

Working in batches, add the stock about 2 ladles at a time. Increase the heat to medium-high, and stir the stock into the rice until absorbed, then add more stock/water. Taste about halfway through for saltiness. If the rice isn’t very salty, add more stock. If the rice is very salty, add water for a few rounds.

When the rice is cooked through, after about 25 minutes, add the pancetta, butter, and most of the berries to the risotto. Fold in carefully and taste: add salt and pepper to your preference.

Top the risotto with mozzarella cubes, extra berries, and kale, if desired.

For the kale:
Add salt and lemon juice to kale. Using your fingers, mix together for a minute or two to incorporate seasonings into the kale. Let sit for a few minutes until ready to use. This kale can be made the day in advance as well.

Notes:
There are 2 options for the kale. See the related blog post for some additional ingredient options.
To save time, I start the berries in the oven, then the risotto. Once I get to the add stock, stir, repeat part of the risotto, I cube the cheese and prep the kale. The entire meal comes together in less than an hour!