Italian Meat and Poultry Recipes - Fava Bean, Pancetta and Fontina Risotto Recipe

Ingredients

• 1/3 cup olive oil

• 1 onion, finely chopped

• 3 garlic cloves, crushed

• 3 ounces pancetta, chopped

• 1 1/4 cups risotto rice

• 1/2 teaspoon dried mixed herbs

• 3 3/4 cups hot Chicken or Vegetable Stock

• 1 cup fava beans, thawed if frozen

• 3/4 cup peas

• 3 ounces fontina cheese, coarsely grated

• 1/4 cup butter

• 1/4 cup freshly grated Parmesan cheese, plus extra shavings to serve

• 2 tablespoons chopped mint leaves

• 6-8 basil leaves, torn, plus extra to serve

• salt and pepper

Serves 2

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Method:

1. Heat the olive oil in a large saucepan. Add the onion and sauté for 5 minutes, until softened but not colored. Add the crushed garlic and pancetta to the pan and cook until the pancetta is golden brown. Add the rice and stir well to coat the grains with the oil.

2. With the pan still over a medium heat, add the dried mixed herbs and the hot stock to the rice and bring the mixture to a boil, stirring constantly. Season to taste with salt and pepper.

3. Reduce to a simmer and simmer for 10 minutes, stirring frequently. Add the fava beans and peas to the pan and continue to cook for a further 10 minutes.

4. Remove the pan from the heat and stir in the grated fontina. Dot the butter on top with the grated Parmesan. Cover and leave the risotto to rest for a few minutes.

5. Remove the lid and add the chopped mint and torn basil and gently stir the cheese, butter, and herbs through the risotto.

6. Serve immediately with basil leaves and extra shavings of Parmesan.