Bacon and broad bean risotto
Ingredients
- 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
Method
- 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.
