You have probably realised by now that here at Stovies’ Towers we like to eat meat. However, many of our recipes can be adapted to suit a veggie, or even a vegan. If you’re that way inclined.
This risotto is one of those dishes, leave the pancetta out and you have a filling vegetarian version. Alternatively use the meat-free version as a side dish for grilled fish or chicken. The quantities below will feed 4 as a main course on it’s own or 6 as a side.
250g Risotto rice
1 Can of butter beans, drained and rinsed
130g Pancetta cubes (for some reason pancetta always comes in wee packs of two, use both and it’ll be dandy)
1 medium Onion, finely chopped
A handful of chopped flat parsley
1 tsp dried Tarragon
2tbsp Cold pressed rapeseed oil or butter.
200ml White wine
500ml Hot vegetable stock + 500ml hot water (or 1l hot water + 1 stock cube)
In a large, flat bottomed saucepan fry the pancetta in the oil, when it is slightly coloured add the onion and cook until soft. Add the rice and stir well so that each grain is coated in oil and turn the heat to medium-low. Pour in the wine and stir continuously until almost absorbed.
Add the stock a ladle at a time stirring and allowing each to be absorbed before adding another. When you have added half of the stock pop the dried tarragon into the pan, when you have about two ladles to go, throw in the butter beans. Keep adding and keep stirring until the liquid has all been absorbed and the rice is glossy.
To finish grate in lots of parmesan and stir through the parsley. Eat straight away.