Broad Bean, Leek and Pancetta Risotto
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Broad Bean, Leek and Pancetta Risotto

By on September 22, 2015



  • 1 litre chicken stock
  • 1 leek sliced down the centre and then finely sliced
  • 1 knob butter
  • 1 tbsp olive oil
  • 400gm good quality risotto rice
  • 200ml white wine
  • 350gm pancetta diced
  • 500g frozen broad beans
  • 100gm Chris’ Traditional French Onion Dip
  • 90gm finely grated parmesan


  • In a large heavy based pot, heat the chicken stock until just simmering
  • In a large sauté pan, heat the olive oil and butter together until melted
  • Once the butter and oil are hot and combined, add the leek and gently sauté until softened
  • Add the rice and lightly toast it in the mixture until the rice grains are just translucent, stirring continuously to keep the rice from browning or sticking to the pan
  • Add the wine and bring to a simmer. Once simmering, pour in the hot stock covering rice
  • Simmer with the lid off for ten minutes and then cover, turn the heat off and let sit for 10 minutes to finish cooking
  • In a small pot of rapidly boiling water, blanch the broad beans. Remove the beans from the water, allow them to cool and take off their shells
  • Fry off the diced pancetta in a fry pan on medium heat and set aside
  • Uncover the risotto, turn the heat on to low and gently stir, adding small amounts of extra stock
  • Check a grain of rice against the back of the spoon to see if it is cooked. You’re looking for a firm but cooked centre and a soft exterior (al dente)
  • Once the grains are al dente, add Chris’ Traditional French Onion Dip and continue adding stock as needed while you stir the rice
  • Just before serving, add the shelled broad beans, pancetta and a big handful of grated parmesan, stirring to combine. Taste and adjust seasoning as needed
  • Serve with crusty bread, extra parmesan, a drizzle of extra virgin olive oil and freshly cracked black pepper