Broad beans and pancetta make a great combination, and the summer beans lighten the risotto.
Don’t be put off by this slightly anaemic photo – this risotto is packed with flavour! The pungent yet creamy broad beans pair beautifully with the salty bites of pancetta.
To give the dish a little more colour, garnish with a sprig of parsley, or if you are very dedicated, remove the broad bean skin to reveal the bright green bean within.
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
- Peel and finely chop onion, shell beans and grate Parmesan.
- Bring the stock to the boil.
- Melt half the butter; add onion and pancetta; cook for about 10 minutes.
- Add rice; stir until coated with the butter.
- Add the Vermouth and stir until absorbed by the rice.
- Add the beans and then the hot stock, one ladle at a time, stirring continuously until absorbed.
- Continue to add stock until the rice is cooked – approximately 20 minutes.
- Stir in remaining butter (adjust amount to taste), the cheese and seasoning.