Vegetable Risotto 055


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.

Course Main Course, Side Dish
Cuisine Italian
Keyword Vegetable Risotto with Pancetta and Grana Padano, imported grana padano


  • 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 cup 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


  1. Heat oil in large heavy-duty saucepan and cook pancetta, shallot and 1/4 cup green onions for 5 minutes or until shallot is tender. Stir in rice and salt and cook, stirring occasionally, 1 minute. Stir in wine and cook 1 minute or until absorbed.

  2. Pour in just enough hot 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 has a bite to it, about 25 minutes.

  3. Stir in asparagus and beans or peas during last 3 minutes of cooking. Stir in butter, Grana Padano and remaining green onions. Serve immediately.