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Ingredients
- chicken or vegetable stock 1 .5 litres
- broad beans 400g after double podding (you’ll need about 2kg to start)
- butter 50g
- onion 1, finely chopped
- bacon 8 rashers, finely sliced
- garlic 1 clove, crushed
- risotto rice 300g
- white wine 1 glass
- pecorino shaved or grated, to serve
Method
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Step 1
Heat the stock in a pan and add the broad beans, cook for 3 minutes then scoop them out.
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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.
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Step 3
Spoon the risotto into bowls and top with more broad beans and pecorino.
Nutritional Information
- Kcals 683
- Fat 26.9g
- Saturates 12.1g
- Carbs 72.7g
- Fibre 8.5g
- Protein 39.5g
- Salt 4.31g
