Name: Broad bean and chorizo risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 1020.00 gm (1 litre) chicken style liquid stock; 3 chorizo sausages, sliced; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 220g rice; 125ml white wine; 235g broad bean; 80ml cream; 42.00 gm lemon juice; 62.50 ml coarsely chopped mint

Broad bean and chorizo risotto

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Vibrant broad beans enhance winter dishes with their tender texture and fresh taste.

Ingredients:

1020.00 gm (1 litre) chicken style liquid stock
3 chorizo sausages, sliced
1 brown onion, finely chopped
2 garlic cloves, crushed
220g rice
125ml white wine
235g broad bean
80ml cream
42.00 gm lemon juice
62.50 ml coarsely chopped mint

Instructions:

Heat chicken stock in a saucepan until boiling, then lower the heat to a gentle simmer.
In a large saucepan over medium-high heat, brown half of the chorizo for 1-2 minutes, turning occasionally. Transfer to a plate and repeat with the remaining chorizo.
- Sauté the onion and garlic in a pan until soft. Add the rice and stir until grains appear slightly glassy. Pour in the wine and cook until absorbed. Gradually add simmering stock, stirring until liquid is absorbed each time. Cook for 20 minutes until creamy. Remove from heat and stir in chorizo, broad beans, cream, lemon juice, and mint. Season with salt and pepper before serving hot.

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