Chorizo Risotto With Sweet Cured Bacon And Broad Beans

cooking time
35 minutes

cooking skill
Easy

serves
2 people

Ingredients

  • 225g (8oz) Sweet cured back bacon rashers, cut into large pieces
  • 50g (2oz) Chorizo-style sausage (or similar), sliced
  • 5ml (1tsp) Olive oil
  • 1 Onion, chopped
  • 150g (5oz) Risotto (Arborio) rice
  • 600ml (1pt) Pork stock
  • 50g (2oz) Frozen broad beans, defrosted (skins removed – if you have time OR use frozen peas)
  • Black pepper
  • 30ml (2tbsp) Fresh flat leaf parsley, chopped
  • Parmesan cheese

Method

1

Heat olive oil in a saucepan and cook bacon, chorizo-style sausage and onion until beginning to brown.

2

Add risotto (Arborio) 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

Scatter with parsley and grated Parmesan cheese and serve.