Springtime Risotto: Quick Recipe
Ingredients
- 350 g Rice
- 100 g Pancetta
- 50 g Parmesan Cheese
- 1 Onion
- 3 tbsp. Olive Oil
- 1 cup Peas
- 1 gambo Celery
- 1 cup Fresh Small Broad Beans
- Parsley fresh
- Salt
- Green Pepper
- Hot Broth
Instructions
- In a saucepan, brown the finely chopped onion in oil, along with the diced bacon.
- Combine the chopped asparagus, peas, celery cut into rounds and fava beans. Season with salt, season with green pepper and simmer for about 10 minutes.
- Pour the rice into the saucepan, toast it, and bring it to cook, gradually adding the hot broth.
- When cooked, stir in Parmesan cheese and serve garnished with fresh chopped parsley.
Notes
For an even more flavorful variation, white wine can be added while the rice is roasting, allowing it to evaporate before adding the stock. This will give the risotto a more intense aroma and a slight acidity that balances the sweetness of the firstlings.