Borlotti bean, pancetta and rosemary risotto
Not Too Tricky
serves 6
About the recipe
This is my favourite risotto of all time – it is absolutely superb. The pancetta and rosemary is a marriage made in heaven and the borlotti beans look and taste great and make a real change in a risotto.
This risotto is excellent with any leftover rabbit or hare, which can be broken up and added at the last minute.
The Naked Chef, p172
Ingredients
basic risotto recipe (see page 170), using chicken or vegetable stock
55g/2oz pancetta or smoked, streaky bacon, sliced thinly crosswise
2 tablespoons finely chopped fresh rosemary
255g/9oz cooked borlotti beans
Method
Find the recipe!
For the full recipe, head to page 172 of The Naked Chef.
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