Vegetable Risotto with Pancetta and Grana Padano
Vegetable Risotto with Pancetta and Grana Padano This creamy risotto with Grana Padano is loaded with flavor. It's a perfect main dish, served with a crisp white wine. 3 tbsp Extra Virgin Olive...
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Ladle
- Peeler
- Serving bowl
Ingredients
- 3 tbsp Extra Virgin Olive Oil
- 1/2 cup pancetta (diced)
- 2 large shallots (minced)
- 1/2 cup green onion (finely chopped, divided)
- 2 cups Arborio rice
- 12 tsp salt
- 12 cups dry white wine
- 4-5 cups chicken hot stock
- 2 tbsp unsalted butter (cut into small chunks)
- 8 oz fresh asparagus (cut into 1" pieces)
- 1 cup frozen and thawed fava beans or peas
- 4 oz Grana Padano (shaved)
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