Name: Broad bean risotto with peas and bacon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 2.00 kg broad beans fresh; 1.80 litres stock chicken, home-made; 150.00 g butter; 1.00 onion finely chopped; 60.00 g bacon rindless or pancetta, chopped; 300.00 g rice arborio; 500.00 g peas; 5.00 ml salt and freshly ground black pepper to taste; 60.00 ml fresh Italian parsley chopped; 100.00 g parmesan cheese grated

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Ingredients (10)

2.00 kg	broad beans — fresh
1.80 litres	stock — chicken, home-made
150.00 g	butter
1.00	onion — finely chopped
60.00 g	bacon — rindless or pancetta, chopped
300.00 g	rice — arborio
500.00 g	peas
5.00 ml	salt and freshly ground black pepper — to taste
60.00 ml	fresh Italian parsley — chopped
100.00 g	parmesan cheese — grated

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Method:

1. Shell and skin the broad beans and
keep them aside. Heat the stock in
a saucepan.

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
black pepper.

5. Stir in the remaining butter, as well
as the parsley and Parmesan cheese.
Serve immediately.