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Pancetta, Chorizo and Broad Bean Risotto

Sunday, January 10th, 2010

A warming risotto for the cold snap.  Feeds 4.


  • 2 Onion Chopped
  • 2 cloves Garlic finely Chopped
  • 1tbsp Olive Oil
  • 225g Frozen Broad Beans
  • 150g Chorizo Sausage – Cooked and chopped into chunks
  • 150g Smoked Pancetta – Diced
  • 350g Risotto Rice
  • 1.2l Chicken Stock
  • 1tbsp or fresh Dried Thyme
  • 1tbsp Dried or fresh Oregano
  • Salt and Black Pepper
  • Parmesan Cheese


  1. Heat the oil in a large pan or flameproof casserole.
  2. Add the onion garlic and diced pancetta to the oil and cook gently for 5 minutes stirring occassionaly.
  3. Add the rice to the pan and cook for 1 minute stirring.
  4. Add 300ml of the stock to the pan and simmer stirring frequently till all the liquid is adsorbed.
  5. Cook the broad beans in slightly salted water in a pan for three minutes while carrying out step 6.  Drain and set asside.
  6. Over 30-35 minutes add the stock 1 ladelful at a time stirring constantly until the rice is just tender and creamy.  Almost all the liquid should have been adsorbed.  You may not need all of the stock.
  7. Stir in the Herbs, Chorinzo and Beans.  Heat gently.
  8. Serve sprinkled with Parmesan cheese.
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