🥘 Broad bean and bacon risotto

🍴 2 ⌚ 40 Mins 🍳 2 £2.85pp

Ingredients:

1 tsp olive oil
100g cold butter diced
1 small white onion
175g risotto rice
100ml white wine
600ml hot vegetable stock
50g parmesan, grated
200g broad beans (fresh or frozen)
6 rashers streaky bacon, chopped

Step by step:

Put the oil and 25g of butter in a large pan and add the onion and garlic. Cook for 4-5 minutes. Stir in the rice and cook for another 2 minutes. Turn up the heat and add the wine and let it bubble to let the alcohol evaporate.
Begin adding the hot stock, 1 ladle full at a time and cook over a medium heat. The rice should remain moist, so keep adding stock. Carole’s flavour boosting tip is to sprinkle a few drops of Maggi sauce into the stock.
In a separate frying pan, add the chopped streaky bacon and cook until ready. Take two thirds of the bacon and drain it on kitchen roll. Cook the remaining third until its crispy and golden and reserve for your garnish.
The rice will take between 15 and 30 minutes depending on the rice you are using. As soon as the rice is ready, add the beans and a little more stock if needed. Stir through the cooked bacon and some of the parmesan.
Serve with with the crispy bacon and extra sprinkle of parmesan

Tips:

Get all your ingredients ready in advance. If you don’t have homemade stock, try Asda vegetable bouillon stock mix (£1.80 per 150g). Add a few drops of Maggi seasoning for extra flavour (£1 per 125g).

When you add the rice, you are aiming to toast it in the oil, butter and onion. You want it opaque and shiny so keep stirring and add your wine and let that cook off before you start adding your stock.

Use a streaky bacon, or better still pancetta and double pod your broad beans for their lovely emerald green colour.