Fava Bean and Pancetta Risotto with Istrian Truffle Oil

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

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.

Ingredients

• 1 1/2 cups arborio rice
• 5 cups, kept warm chicken broth
• 4 oz diced pancetta
• 1 cup shelled fresh fava beans
• 1 finely chopped shallot
• 1/2 cup dry white wine
• 3 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 1 tsp Istrian truffle oil
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.