Spring Vegetable Risotto with Fava Beans, Morels and Pea Vines recipe | PCC Community Markets

Ingredients

• 4 cups vegetable or chicken broth
• 1/4 pound pancetta, diced
• 2 tablespoons extra virgin olive oil, divided
• 2 tablespoons butter, divided
• 6 ounces fresh morel mushrooms, cleaned and sliced
• 1/2 pound shelled fava beans (see note)
• Sea salt and black pepper, to taste
• 1 small onion, finely chopped
• 1 cup Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 1 cup fresh pea vines, plus a few more for garnish
• 1 tablespoon chopped fresh marjoram
• 1/2 cup shredded Parmigiano Reggiano cheese