Broad bean and bacon risotto
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 1 .5 litres chicken or vegetable stock
- 400g after double podding (you’ll need about 2kg to start) broad beans
- 50g butter
- 1 onionfinely chopped
- 8 rashers baconfinely sliced
- 1 clove garliccrushed
- 300g risotto rice
- 1 glass white wine
- shaved or grated pecorinoto serve
Nutrition: per serving
- kcal683
- fat26.9g
- saturates12.1g
- carbs72.7g
- fibre8.5g
- protein39.5g
- salt4.31g
Method
step 1
Heat the stock in a pan and add the broad beans, cook for 3 minutes then scoop them out.
step 2
Melt a large knob of butter in a large pan and fry the onion and bacon for about 5 minutes until the onion is tender, add the garlic and cook for a minute. Stir in the rice, coating every grain in butter. Add the wine and stir until it has been absorbed, then add the stock a ladleful at a time, stirring until it has been absorbed but so that the risotto is still wet enough to just hold its shape. Season. Stir in another knob of butter and half of the broad beans.
step 3
Spoon the risotto into bowls and top with more broad beans and pecorino.
