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Fava Bean and Pancetta Risotto
Indulge in the rich and creamy flavors of this Fava Bean and Pancetta Risotto, a dish that beautifully marries the earthiness of fava beans with the savory crunch of pancetta. This Italian classic, originating from the Northern regions of Italy, is a comforting staple that showcases the art of slow cooking, coaxing out the flavors of each ingredient to create a truly delightful meal. Perfect for a cozy dinner or an elegant gathering, this risotto is sure to impress your guests and warm your soul.
Ingredients
- Fresh parsley
- 2 tablespoons, chopped (for garnish)
- Salt
- to taste
- Black pepper
- to taste
- Unsalted butter
- 3 tablespoons
- Parmesan cheese
- 1 cup, grated, plus more for serving
- Garlic
- 2 cloves, minced
- Onion
- 1 medium, finely chopped
- White wine
- 1/2 cup
- Chicken or vegetable broth
- 4 cups, warmed
- Arborio rice
- 1 1/2 cups
- Pancetta
- 4 ounces, diced
- Fava beans
- 1 cup, shelled (about 2 cups in pods)
Instructions
- Bring a pot of water to a boil. Add the fava beans and cook for 2 minutes. Drain and rinse with cold water. Peel off the outer skin of the beans and set aside.
- In a large skillet over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. Remove from the skillet and set aside, leaving the rendered fat in the pan.
- In the same skillet, melt the butter in the pancetta fat. Add the finely chopped onion and minced garlic, cooking until softened and translucent, about 5 minutes.
- Stir in the Arborio rice, coating it well with the butter and cooking for about 1 minute until the grains are slightly translucent.
- Pour in the white wine and stir continuously, allowing it to absorb into the rice.
- Gradually add the warmed broth, about 1/2 cup at a time, stirring constantly. Allow each addition to be absorbed before adding the next. This process should take about 20 minutes.
- When the rice is almost al dente, stir in the fava beans and crispy pancetta. Continue adding broth and stirring until the rice is creamy and perfectly cooked, approximately 5 more minutes.
- Remove from heat and fold in the grated Parmesan cheese. Season with salt and black pepper to taste.
- Serve the risotto hot, garnished with fresh parsley and additional Parmesan cheese if desired.
Tips
- For a creamier texture, you can add an extra tablespoon of butter at the end.
- Feel free to substitute pancetta with prosciutto or even a vegetarian alternative to make it meat-free.
- If you can't find fresh fava beans, you can use frozen ones; just thaw them before cooking.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 550 Fat: 25g Carbs: 65g Protein: 20g Sodium: 800mg Sugar: 2g
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