SERVING
for 4 persons
NUTRITIONAL VALUE (per portion)
332,8 kcal
14,8g protein
17,0g fat
29,6g carbohydrates
INGREDIENTS
2 spring onions
2 medium-sized carrots
1 larger leek
1 celery stalk
200g smoked pancetta
150g narrow green beans
100g fresh (or frozen) peas
1.25 L water
80g arborio rice
1 tablespoon freshly chopped parsley
sea salt, freshly ground black pepper
freshly grated parmesan (optional)
PREPARATION
- Wash the onions, remove the bottom and slice them. Wash, peel, remove the green part and cut the carrots into small cubes. Wash the celery, cut off the lower part, remove the leaves and slice the stem widthwise. Remove the pancetta skin and cut it into thin slices. Clean the green beans and cut it into suitable pieces. Wash the leek, remove the leaves, cut off the lower part (peel if necessary) and slice it widthwise.
- In a large pot, fry the pancetta in its own fat (if you are using pancetta with very little fat, add a tablespoon of olive oil or lard to the pan) and transfer it from the pot to the plate with the foam spoon. Add the onion, carrot, leek and celery to the pot and cook for a few minutes to give the vegetables a light color and soften it slightly. Then put water, beans, peas, rice and bacon in the pot. Also add salt, pepper and parsley.
- Cook in a covered pot for about 17 minutes or until the rice is cooked and the vegetables are soft. Divide it with a ladle into four plates and serve. If desired, the stew can be served sprinkled with freshly grated Parmesan cheese.
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