Cooked - Risotto & Cranberry Beans w Pancetta & Spinach

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Risotto & Cranberry Beans w Pancetta & Spinach

6.0

5 cups chicken broth

2 tbsp unsalted butter

1 tbsp evoo

¼ lb pancetta, diced

1 small yellow onion, fine chop

½ celery stalk, fine chop

½ cup arborio rice

½ cup dry white wine

1 ½ cups canned, cooked cranberry beans in reserved broth

½ cup grated parmesan cheese

½ cup chopped parsley

Salt and pepper

2 cups spinach

Simmer broth over medium heat while you prepare the risotto
In a large skillet, over medium heat, melt butter & oil. Add pancetta & onion & sauté until golden brown, ~10 min. Add celery and sauté 2-3 min
Add rice & stir, rake near to medium-high, pour in wine & stir briskly until absorbed. Add broth ½ cup at a time, stirring constantly, making sure it's fully absorbed before next addition (~40 mins). Taste rice to assess doneness, creaminess, not chalky. You may need more broth, if so, dilute remaining warm broth, keep warm
When just short of done (1 to 2 turns remaining) add beans with a broth addition stir, when it's done, add turn off heat, add parmesan, parsley, spinach, salt & pepper

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Risotto

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 40m

Created 34 weeks ago

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