Broad bean and bacon risotto

Name: Broad bean and bacon risotto
Total time: 1 h
Yield: serves 4
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

1 hour
serves 4
A little effort

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.

March 25, 2015 at 3:05 pm

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

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.