4 tbsp extra virgin olive oil
2 oz pancetta,diced
2 garlic cloves,crushed
2 medium carrots,diced
2 celery sticks,diced
2 courgettes,diced
4 oz broccoli,trimmed into florets,stems peeled and chopped
4 plum tomatoes,skinned,seeded and chopped
2 pints vegetable stock
1 lb fresh broad beans,podded,or 11 oz frozen broad beans
5 oz rice
1 1/2 pecorino romano cheese,grated
salt and freshly ground black pepper
crusty italian bread,to serve

1. Heat 2 tbsp of the olive oil in a large, heavy based pan, stir in the pancetta and onion and cook gently for 5 minutes,until the onion is soft.

2.Add the garlic,carrots,celery,courgettes,broccli stalks (but not the florest) and tomatoes,stirring frequently,until the vegetables look bright in colour.


3.Pour in the stock and bring to the boil. StirĀ  in the broad beans and rice and season with salt and pepper. Simmer for 10 minutes,or until the rice is just tender.

4.Add the broccoli florets and cook for 5 minutes. Stir in the remaining olive oil and the pecorinocheese. Serve immediately,with crusty Italian bread.


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