Broad bean risotto
By: Janet Brinkworth From: Good Food Live
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Broad bean risotto
- Prep time:
- 10 mins
- Cook time:
- 30 mins
- Serves:
- 4 as a main course or 6 as a starter
For a simple but tasty dish try Janet Brinkworth's hearty risotto, flavoured with broad beans, bacon and wine
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Ingredients
- 1 Onion, chopped
- 90g Butter
- 300g Bacon, diced
- 350g arborio Risotto rice
- 750ml White wine
- 750 ml chicken or vegetable stock
- 200g fresh Broad beans
- 100g Parmesan, grated, plus extra for serving
- black pepper
Method
1. Heat 50g of the butter in a heavy-based saucepan. Add the onion and cook gently until softened, around 5 minutes.2. Add the remaining butter and the bacon. Fry until the bacon and onion are lightly browned.
3. Meanwhile, bring the stock to a gentle boil in a separate saucepan.
4. Mix in the rice, coating thoroughly. Add a ladleful of the hot stock and a ladleful of the wine.
5. Cook the rice, stirring often, until the stock and wine are absorbed. Repeat the process until the rice is tender but retains a little bite and most of the wine and stock has been added.
6. Mix in the broad beans and the remaining wine and stock. Cook, stirring often, for 5 minutes.
7. Remove the risotto from direct heat and stir in the grated Parmesan. Season with salt and freshly ground pepper, bearing in mind the saltiness of the bacon and Parmesan.
8. Serve at once with grated Parmesan.
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Latest Comment
We have had a glut of broad beans this year. Tried this recipe and we really enjoyed it. Made it a second time and substitued the bacon for chorizo. Really really good.