Borlotti Bean Pancetta And Rosemary Risotto Recipe
Servings: 6
Ingredients
- basic risotto recipe (qv) using chicken or possibly vegetable stock
- 55 gm pancetta or possibly smoked streaky bacon sliced thinly crosswise
- 2 Tbsp. finely minced fresh rosemary
- 255 gm cooked borlotti beans
Directions
- Follow the basic risotto recipe.
- Fry the sliced streaked bacon till golden brown and slightly crisp and add in it at Stage 1 with the rosemary.
- At Stage 3 add in the hot cooked borlotti beans.
- 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 possibly hare that can be broken up and added at the last minute.
- Serves 6
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 6 servings | |
| Calories 18 | |
| Calories from Fat 7 | 39% |
| Total Fat 0.81g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 130mg | 5% |
| Potassium 42mg | 1% |
| Total Carbs 0.86g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.0g | 0% |
| Protein 1.95g | 3% |
