Broad bean and pancetta risotto

Broad beans and pancetta make a great combination, and the summer beans lighten the risotto.

Serves four.

  • 1 large onion
  • 365g shelled broad beans (1.8kg broad beans in pods)
  • 110g Parmesan cheese
  • 1 litre vegetable stock
  • 110g unsalted butter
  • 100g cubed pancetta
  • 365g Arborio risotto rice
  • 5 tbsp dry Vermouth or white wine
  1. Peel and finely chop onion, shell beans and grate Parmesan.
  2. Bring the stock to the boil.
  3. Melt half the butter; add onion and pancetta; cook for about 10 minutes.
  4. Add rice; stir until coated with the butter.
  5. Add the Vermouth and stir until absorbed by the rice.
  6. Add the beans and then the hot stock, one ladle at a time, stirring continuously until absorbed.
  7. Continue to add stock until the rice is cooked – approximately 20 minutes.
  8. Stir in remaining butter (adjust amount to taste), the cheese and seasoning.

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