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