Pancetta and Broad Bean Risotto

Pancetta and Broad Bean Risotto (4 servings)

Pancetta and Broad Bean Risotto Ingredients

15 ml / 1 tbsp olive oil
1 chopped onion
2 garlic cloves, finely chopped
175 g / 6 oz smoked pancetta, diced
350 g / 12 oz / 1 3/4 cups risotto rice.
1.2 liters / 2 pint / 5 cups chicken stock
225 g / 8 oz frozen baby broad beans
30 ml / 2 tbsp chopped fresh mixed herbs, such as parsley, thyme and oregano
salt and pepper
shaving of Parmesan cheese to serve
chopped fresh parsley leaf to garnish

Seafood Salad Nutritional Information (Per Portion

Energy          - 485 Kcals/2031 kJ
Fat, Total      - 9.9 g
saturated fat   - 1.7g
Protein           - 22.35
Carbohydrate - 74.7 g
Fiber              - 4.36

Pancetta and Broad Bean Risotto Preparation Method

1. Heat the oil in a large sauce pan or frying pan. Add onion, garlic, and pancetta and cooked gently for about 5 minutes, stirring occasionally.

2. Add rice to the pan and cooked for 1 minute, stirring. Add 300ml/1/2 pint / 1 1/4 cups of stock and simmer, stirring frequently until i has less absorbed.

3. Continue adding the stock a ladleful at a time, stirring frequently until the rice is al dente and creamy, and almost all the liquid has been absorbed. This will take 30 - 35 minutes. It may not be necessary to add all the stock.

4. Meanwhile, cook the broad bean in a saucepan of lightly salted boiling water for 3 minutes until tender. Drain and keep warm.

5. Stir beans, mixed herbs and seasoning into the risotto. Serve sprinkled with shaving of Parmesan cheese and garnished with parsley.

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