This moist makes a satisfying, balanced meal, especially when served with cooked fresh seasonal vegetable or a mixed green salad. Add some chopped fresh herbs and Parmesan shavings as a garnish, if you like. Pancetta is dry cured pork and is the Italian equivalent of streaky (fatty) bacon-either can be used in this recipe.
175g /6oz smoked pancetta, diced
350g/12oz1 /1 3/4 cups risotto rice
1.5litres/2 1/2pints/6 1/4 cups simmering herb stock
225g/8oz/2 cups frozen baby broad (fava) beans
1. Place the pancetta in a non-stick or heavy pan and cook gently. Stirring occasionally, for about 5 minutes, until the fat runs.
2. Add the risotto rice to the pan and cook for 1 minute, stirring constantly. Add a ladleful of the simmering stock and cook, stirring constantly, until the liquid has been absorbed.
3. Continue adding the simmering stock, a ladleful at a time, until the rice is tender, and almost all the liquid has been absorbed. This will take 30-35 minutes.
4. Meanwhile, cook the broad beans in a pan of lightly salted, boiling water for about 3 minutes until tender. Drain well and stir into the risotto. Season to taste. Spoon into a bowl and serve.
If the broad beans are large, or if you prefer skinned beans, remove the outer skin after cooking them.