Risotto with milk and beans recipe
Risotto with Milk and Beans recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
|3 tbsp||butter, unsalted|
|25 g||pancetta, minced|
|2 ¼ l||milk|
|6||spring onions, sliced|
|150 g||fresh beans|
Boil the beans until tender. Drain and keep warm.
In a saucepan bring the milk to a slow boil.
Sauté onions in the butter, then add the pancetta and cook until it begins to brown.
Stir in the boiling milk, add the rice and cook covered, stirring occasionally until the rice is almost done. Stir in the cooked beans and continue cooking for 1-2 mintues.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Risotto with milk and beans recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.