Broad Bean and Pancetta Risotto Recipe | Summer Risotto Recipe
The ideal dinner party dish this broad bean and pancetta risotto from the River Cafe Cook Book is finished with lashings of Parmesan.
Ingredients
- 250g risotto rice
- 1kg broad beans
- 60g pancetta
- 1 white onion
- 75g Parmesan
- 1.5l chicken stock
- 200g unsalted butter
- 3 tbsp extra dry vermouth
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