Name: Broad bean and bacon risotto
Total time: 1 h
Yield: Serves 4
Ingredients: 1 .5 litres chicken or vegetable stock; 400g after double podding (you’ll need about 2kg to start) broad beans; 50g butter; 1 onion finely chopped; 8 rashers bacon finely sliced; 1 clove garlic crushed; 300g risotto rice; 1 glass white wine; shaved or grated pecorino to serve

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Broad bean and bacon risotto

Broad bean and bacon risotto

Published: March 25, 2015 at 3:05 PM

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Serves 4

A little effort

Total time: 1 hr

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This recipe for broad bean and bacon risotto is a great one to have on hand. The saltiness of the bacon combined with the freshness of the broad beans works particularly well.

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Try this broad bean and bacon risotto then check out our chicken risotto, chorizo risotto, prawn risotto and more risotto recipes.

Ingredients

Nutrition

1 .5 litres chicken or vegetable stock
400g after double podding (you’ll need about 2kg to start) broad beans
50g butter
1 onion

finely chopped
8 rashers bacon

finely sliced
1 clove garlic

crushed
300g risotto rice
1 glass white wine
shaved or grated pecorino

to 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.

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