Fava Bean and Pancetta Risotto

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Butter (2 tablespoons)
• Parmesan cheese (1/2 cup, grated)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• White wine (1/2 cup)
• Chicken or vegetable broth (4 cups)
• Arborio rice (1 cup)
• Pancetta (4 ounces, diced)
• Fava beans (1 cup, shelled)

Instructions

1. 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.
2. In a large skillet, cook the pancetta over medium heat until crispy. Remove from the skillet and set aside.
3. In the same skillet, melt the butter. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the Arborio rice to the skillet and stir to coat it with the butter. Cook for 1 minute.
5. Pour in the white wine and cook until it is absorbed by the rice.
6. Gradually add the chicken or vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
7. After about 15 minutes, when the rice is almost cooked, stir in the fava beans and cooked pancetta.
8. Continue adding the broth and stirring until the rice is creamy and al dente, about 5 more minutes.
9. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
10. Serve the risotto hot, garnished with fresh parsley.