Risotto with speck and Grana Padano

By the GetYourMacros team · 31 August 2026

Elegant yet simple, this risotto features crispy speck strips for a smoky contrast to the creamy cheese base.

• Time 25 min
• Course First course
• Diet Omnivore
• Cuisine Italian
• Allergens dairy

Ingredients (1 serving)

• 70 g White rice
• 45 g Speck
• 20 g Grana Padano
• 30 g Onion
• 5 ml Extra virgin olive oil
• 10 g Vegetable stock cubes

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Finely chop the onion and sauté it in a pot with half the oil until translucent.
2. Add the rice and toast it for 2-3 minutes on medium-high heat.
3. Begin adding the hot stock gradually, ensuring the rice is always just covered with liquid.
4. While the rice cooks (about 15-18 minutes), sear the speck strips in a separate non-stick pan until crispy.
5. Once the rice is cooked, remove from heat and stir in the Grana Padano and the remaining oil.
6. Plate the risotto and top with the crispy speck to maintain its texture.

Tips

• For a lower fat version, trim the white fat from the speck before slicing it.
• Always add stock that is boiling hot to prevent the rice temperature from dropping.

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