Risotto alla paesana

Name: Risotto alla paesana
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Arborio rice 1.67 cups; Fava beans (already shelled) 1 cup; Peas 1 cup; Cluster tomatoes 7 oz; Zucchini 0.875 cup; Carrots ½ cup; Celery 3.5 oz; Onions 0.67 cup; Pancetta 1.75 oz; Vegetable broth 4 ¼ cups; Fine salt to taste; Black pepper to taste; Grana Padano PDO cheese 3.5 oz; Extra virgin olive oil to taste; Basil to taste

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Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Serving: 4

PRESENTATION

Risotto alla paesana is a country-style risotto that comes from Lombardy, Italy. And look, it’s the kind of dish that feels cozy and hearty right from the first bite. What makes this rustic risotto recipe really special is the way it blends the freshest local produce—like zucchini, sweet tomatoes, fresh peas, and fava beans—with savory pancetta for that extra richness. Instead of using loads of butter, the locals prefer extra virgin olive oil to keep it lighter yet moist. Pretty simple, right? The base includes a classic Italian soffritto, providing a hit of tender veggies that soak up all the flavors. Topped with a generous sprinkle of grated cheese, it becomes a dish that's not just tasty but also satisfying. Really, really satisfying.

Across Lombardy and other parts of Northern Italy, people love adding their own twist to vegetable risotto by using the freshest seasonal veggies, creating unique family traditions around it. This risotto alla paesana is perfect for weeknight dinners when you need something everyone will enjoy—no question—without too much fuss. It has that homey vibe that makes the dining table more cheerful, and the variety of vegetables keeps it fresh and colorful. Some say it offers the best of both worlds—an Italian risotto with pancetta that's packed with veggies, making it lighter yet full of good stuff. Really good stuff. With its creamy texture and golden finish from the cheese—seriously good—this traditional risotto recipe is a favorite for families wanting something special and easy. For those who crave variety, just swap out a veggie or two for what's in season. Can't go wrong. There's no wrong way to enjoy this tasty, easy risotto recipe.

INGREDIENTS

Arborio rice 1.67 cups (320 g)

Fava beans 1 cup (250 g) - (already shelled)

Peas 1 cup (200 g)

Cluster tomatoes 7 oz (200 g)

Zucchini 0.875 cup (100 g)

Carrots ½ cup (100 g)

Celery 3.5 oz (100 g)

Onions 0.67 cup (100 g)

Pancetta 1.75 oz (50 g)

Vegetable broth 4 ¼ cups (1 l)

Fine salt to taste

Black pepper to taste

For Creaming and Garnishing: Grana Padano PDO cheese 3.5 oz (100 g); Extra virgin olive oil to taste; Basil to taste

Preparation

How to prepare Risotto alla paesana

To make the country-style risotto, first prepare the Vegetable broth and keep it warm. Start with the sauté: clean and dice the carrots 1, celery 2, and onion 3 into very small cubes, between 1 and 3 mm.

Remove the rind from the bacon 4 and cut it first into slices and then into cubes of the same size 5. Pour the bacon into a large pot 6, turn on the medium-low heat, and brown, stirring often.

When the bacon starts to release its fat, add the celery 7, onion 8, and carrots 9.

Salt 10 and continue cooking over low heat until the onion is soft and transparent. In the meantime, peel the fava beans by gently scoring the outer skin with your fingers 11 12.

Wash and trim the zucchini, then cut them in half 13 and then into quarters lengthwise. Remove the central white part 14, then cut them further in half lengthwise and dice into cubes of about 1/2 inch 15.

Finally, cut the tomatoes in half 16, remove the seeds with a teaspoon 17, and dice the flesh into cubes the same size as the zucchini 18.

When the sauté is ready, add the tomatoes 19 and zucchini 20, then brown over medium heat for 5 minutes 21.

At this point, add the rice 22 and toast it for a few minutes, then salt and cover with the hot broth 23. Continue cooking over medium heat for about 15 minutes. Halfway through cooking, add the fava beans 34.

Add the peas 25, stir and adjust with salt and pepper 26. Once the rice is cooked, turn off the heat and cream with the oil 27.

Cream also with the grated Grana Padano PDO 28 and mix everything well 29. Plate your country-style risotto by finishing with a grind of pepper and a few basil leaves 30!