Chorizo Risotto With Sweet Cured Bacon And Broad Beans
cooking time
35 minutes
cooking skill
Easy
serves
2 people
Ingredients
- 225g sweet cured back bacon rashers, cut into large pieces
- 50g chorizo-style sausage (or similar), sliced
- 1 teaspoon olive oil
- 1 onion, peeled and chopped
- 150g Arborio risotto rice
- 600ml hot pork stock
- 50g frozen broad beans, defrosted, skins removed or frozen peas
- Black pepper
- freshly chopped parsley, to garnish
- 2 tablespoons grated Parmesan cheese to garnish
Method
1
Heat oil in a large saucepan and cook bacon, sausage and onion until golden brown.
2
Add the risotto rice and stock, bring to the boil. Season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed. (Add a little more stock if you wish to achieve your desired texture/consistency.)
3
During the last 10 minutes stir through broad beans or peas and heat through.
4
Garnish with parsley and grated Parmesan cheese and serve.
