2. Heat half the butter in a saucepan
and sauté the onion and bacon or
pancetta until soft and shiny.
3. Add the rice and stir-fry for
2-3 minutes until completely
covered with butter. Add the broad
beans and stir through thoroughly.
4. Add a spoon of hot stock to the rice
and stir until thoroughly absorbed
before adding the next spoonful. Repeat
the process for 15-20 minutes until the
rice is al dente. Lastly, add the peas and
season the risotto to taste with salt and
5. Stir in the remaining butter, as well
as the parsley and Parmesan cheese.
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