Bean and pancetta risotto
Preparation time: 15 minutes
Cooking time: 30 minutes
150g (5oz) pancetta cubes
25g (1oz) butter
1 onion, finely chopped
2 garlic cloves, crushed
250g (9oz) risotto rice
150ml (5fl oz) white wine
900ml (1½ pints) hot vegetable stock
250g (9oz) broad beans, blanched and podded if large
200g (7oz) fresh garden peas
4 tbsp chopped fresh parsley
50g (2oz) Parmesan, finely grated
1 Heat a large shallow saucepan, add the pancetta and cook over a medium heat until crisp. Remove with a slotted spoon and set to one side. Add the butter to the pan and heat until foaming. Next, add the onions and cook gently for 10 minutes until softened and just beginning to turn golden. Then add the garlic and cook for a further 2 minutes.
2 Stir in the rice and combine until coated in the butter. Add the wine and bubble for 2 minutes then add the hot stock, a couple of ladlefuls at a time, and keep stirring. After 10 minutes of adding stock and stirring, add the broad beans and peas. Continue to cook the risotto for another 8 minutes, adding hot stock and stirring until the rice is creamy with just a little bite.
3 Remove from the heat and check the seasoning. Stir in the reserved pancetta, herbs and Parmesan and allow to rest for a couple of minutes before serving.