Risotto Peasant Style

Shell and skin the broad beans. Remove the skin from the onion and chop it into small cubes, as well as the pancetta.

Lightly fry the long grain rice in a little olive oil. Add the diced onion and pancetta and sauté briefly. Next, extinguish everything together with the wine. Once it is absorbed by the long grain rice, gradually add 2/3 of the clear soup. Make the long grain rice about ten minutes on medium heat, stirring frequently.

In the meantime, clean and rinse the zucchini and celery and cut into very small cubes. Remove the seeds from the tomatoes, squeeze them and cut them. Peel and crush the garlic clove.

Heat the remaining oil. Sauté the vegetable cubes until al dente, then season with salt, pepper and garlic. Chop the basil and add to the long grain rice together with all the vegetables and parsley. Continue to simmer for about five minutes.

If the risotto is too firm, add of the remaining clear soup. Offer the cheese with the risotto.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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