Broad bean, bacon and spinach risotto
Ingredients 6 rashers middle bacon, trimmed, thinly sliced 3 cups chicken stock 25g bu…
Ingredients
- 6 rashers middle bacon, trimmed, thinly sliced
- 3 cups chicken stock
- 25g butter
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 2 cups frozen broad beans
- 100g baby spinach
- 1/2 cup grated parmesan cheese
1. Heat a non-stick frying pan over medium heat. Add bacon. Cook for 3 to 4 minutes or until crisp. Drain on a plate lined with paper towel.
2. Place stock and 1 cup cold water in a saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.
3. Heat butter and oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook until wine is absorbed. Reduce heat to low. Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, adding 1/3 cup at a time, until all liquid is absorbed and rice is tender and creamy (this should take about 25 minutes).
4. Meanwhile, bring a saucepan of water to the boil over high heat. Cook beans for 1 minute or until just tender. Drain. Rinse under cold water. Peel and discard shells.
5. Add spinach, bacon and beans to rice mixture with the last ladle of stock. Cook for 2 to 3 minutes or until heated through. Remove from heat. Stir in cheese. Season with pepper. Serve.
