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Bacon and broad bean risotto

  • 300g podded broad beans
  • 1 tbsp olive oil
  • 1 onion sliced
  • 6 rashers RSPCA Assured labelled streaky bacon, chopped
  • 3 - 4 tbsp dry white wine
  • 25g butter
  • 300g risotto rice
  • 1  1/2 litres vegetable stock
  • Sea salt and freshly ground black pepper
  • Handful of mint leaves, shredded
  • Bring a large pan of water to the boil and cook the broad beans for about 5 minutes or until just cooked.
  • Drain into a sieve and cool under cold water. When cool enough to handle, slip the beans from their skins.
  • Keep to one side.
  • Pour the stock into a pan and place onto a gentle heat until just warm, but not boiling.
  • Heat the oil in a large pan, add the onion and cook until softened but not coloured.  
  • Add the bacon and cook until it is just beginning to colour.
  • Add the white wine and cook for 1 minute.  
  • Add the butter and leave until just melted.
  • Add the rice and stir until glistening and coated in butter.
  • Add the stock, a ladle at a time, stirring gently after each addition. When the stock has been absorbed by the rice, add another ladleful.
  • Continue to do this until most of the stock has been used and the rice is almost cooked but still has a bite.
  • Remove and stir in the mint and beans.
  • Check the seasoning one more time before you serve.
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