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Broad bean, bacon and spinach risotto
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Prep Time:
10 minutes
Cook Time:
38 minutes
Total Time:
48 minutes
Enhance your dish with savory bacon broth.
Ingredients:
  • 6 rashers middle bacon, trimmed, thinly sliced
  • 765.00 gm chicken style liquid stock
  • 25g butter
  • 18.20 gm olive oil
  • 1 garlic clove, crushed
  • 300.00 gm arborio rice
  • 125.00 gm dry white wine
  • 500.00 ml frozen broad beans
  • 100g baby spinach
  • 125.00 ml grated parmesan cheese
Instructions:
  • Preheat a non-stick frying pan over medium heat. Add bacon and cook until crisp, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain.
  • In a saucepan, combine stock and 1 cup of cold water. Cover and bring to a boil over high heat. Reduce heat to low and simmer until ready to use.
  • In a large saucepan over medium heat, melt butter with oil. Saute onions and garlic until softened, about 3 minutes. Stir in rice and cook for 1 minute. Pour in wine and allow it to be absorbed. Reduce heat, gradually add 1/3 cup of stock at a time, stirring constantly until each addition is absorbed. Continue this process until all the stock is used and the rice is tender and creamy, approximately 25 minutes.
  • Bring a saucepan of water to a boil over high heat. Boil beans for 1 minute until tender. Drain and rinse under cold water, then peel and discard shells.
  • Stir in spinach, bacon, and beans with the final ladle of stock. Heat for 2 to 3 minutes until warmed. Remove from heat, then mix in cheese and season with pepper before serving.

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