Teresa's Recipes
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
- 2 tablespoons, chopped (for garnish) Fresh parsley
- to taste Salt
- to taste Black pepper
- 3 tablespoons Unsalted butter
- 1 cup, grated, plus more for serving Parmesan cheese
- 2 cloves, minced Garlic
- 1 medium, finely chopped Onion
- 1/2 cup White wine
- 4 cups, warmed Chicken or vegetable broth
- 1 1/2 cups Arborio rice
- 4 ounces, diced Pancetta
- 1 cup, shelled (about 2 cups in pods) Fava beans
Dietary Notes
- 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
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.