Vegetable Risotto with Pancetta and Grana Padano Recipe
Vegetable Risotto with Pancetta and Grana Padano This creamy, cheesy risotto is all you need on a cold night. The crispy veggies are the perfect complement to the savory pancetta and Imported Grana...
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Serving bowl
Ingredients
- 3 tbsps extra virgin olive oil
- ½ cup diced pancetta
- 2 large shallots (minced)
- ½ cup finely chopped green onions (divided)
- 2 cups Arborio rice
- ½ tsp salt
- ½ cup dry white wine
- 4-5 cups hot chicken stock
- 2 tbsps unsalted butter (cut into chunks)
- 8 oz fresh asparagus
- 1 cup frozen fava beans or peas
- ½ cup Grana Padano (shredded plus more for topping)
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