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 Padano.
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
Notes
Heat oil in a large heavy-duty saucepan and cook pancetta, shallot and ¼ cup green onions for 5 minutes or until tender. Stir in rice and salt and cook, stirring occasionally, 1 minute. Stir in wine and cook 1 minute or until absorbed. Pour in just enough stock to cover rice. Bring to a boil over high heat, stirring frequently, then reduce heat to medium-low and cook, stirring frequently and gradually stirring in stock, until liquid is absorbed and rice is tender but still have bite, about 25 minutes. Stir is asparagus and fava beans or peas during the last 3 minutes of cooking, Stir in butter, Grana Padano and remaining onions. Top with shaved Grana Padano and serve immediately Serves 6
