Fava Bean and Pancetta Risotto with Istrian Truffle Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy risotto enriched with tender fava beans, crispy pancetta, and finished with aromatic Istrian truffle oil for an indulgent flavor. This Mediterranean-inspired rice and grain recipe, ready in about 40 minutes, layers arborio rice, chicken broth, pancetta into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 460 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 460 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large saucepan over medium heat. Add 4 oz diced pancetta and cook for 4-5 minutes until crisp and golden. Remove pancetta with a slotted spoon and set aside, leaving fat in pan.
  2. Step 2: Add 1 finely chopped shallot to the pancetta fat and sauté for 2-3 minutes until translucent and fragrant. Stir in 1 1/2 cups arborio rice and cook, stirring constantly, for 1-2 minutes until rice is lightly toasted.
  3. Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed. Begin adding warm chicken broth, about 1/2 cup at a time, stirring frequently and allowing liquid to absorb before adding more.
  4. Step 4: When the rice is halfway cooked (after about 10 minutes), stir in 1 cup shelled fresh fava beans. Continue adding broth and stirring until rice is creamy and tender but still al dente, about 18-20 minutes total.
  5. Step 5: Remove from heat and stir in 3 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, and the reserved crispy pancetta. Season with salt and black pepper to taste.
  6. Step 6: Drizzle 1 tsp Istrian truffle oil over the risotto just before serving and gently fold to combine.

Frequently asked questions

How long does Fava Bean and Pancetta Risotto with Istrian Truffle Oil take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Fava Bean and Pancetta Risotto with Istrian Truffle Oil?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Fava Bean and Pancetta Risotto with Istrian Truffle Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fava Bean and Pancetta Risotto with Istrian Truffle Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Fava Bean and Pancetta Risotto with Istrian Truffle Oil?

Mediterranean rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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