Time:30 mins - 1 hourServes:4
Somewhere between a soup and a risotto,this minestra takes inspiration from the classic Venetian dish,risi e bisi,which is an absolute favourite of mine come spring,when peas are sweet and tender. Here,I've added asparagus to the broth,since I simply cannot resist it when it is in season. Double-podded broad beans are also a lovely addition. Omit the pancetta and swap the chicken stock for vegetable stock to make this dish vegetarian.