Cranberry bean, pancetta and rosemary risotto from The Naked Chef (page 172) by Jamie Oliver

  • shallots
  • cranberry beans
  • celery
  • Parmesan cheese
  • risotto rice
  • rosemary
  • garlic
  • pancetta
  • white or vermouth wine
  • chicken stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lou_weez on November 02, 2021

    Delicious!! Used tinned borlotti beans.

  • restio on November 18, 2017

    Absolutely delicious - will make it again. It seemed like a lot of rosemary, but it worked beautifully. We used tinned borlotti beans and streaky bacon. I baked pancetta in the oven until it was crispy and topped the risotto with pancetta shards.

  • VineTomato on August 08, 2017

    Not sure what a cranberry bean is, we used borlotti beans as listed in the book. Totally delicious, but much more suited as a winter dish. I made two pots, one with quorn veggie bacon for the hubby and one with pancetta for me. I actually think the veggie bacon was better! Will be making this one again as soon as the nights draw in!

  • wester on September 03, 2010

    This was nice, but I had expected more with all Jamie's enthusiasm about the recipe. Maybe I used the wrong kind of beans, the Dutch translation says borlotti beans.

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