Chorizo Risotto With Sweet Cured Bacon And Broad Beans

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Transport yourself to the streets of Italy with this rich chorizo risotto, infused with sweet cured bacon and tender broad beans. Perfectly balanced and comforting, every spoonful will leave you wanting more.

Cook time: 35 mins

Serves: 2

Cooking Skill: Easy

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

Step 1

Heat oil in a large saucepan and cook bacon, sausage and onion until golden brown.

Step 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.)

Step 3

During the last 10 minutes stir through broad beans or peas and heat through.

Step 4

Garnish with parsley and grated Parmesan cheese and serve.

Method

Step 1

Heat oil in a large saucepan and cook bacon, sausage and onion until golden brown.

Step 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.)

Step 3

During the last 10 minutes stir through broad beans or peas and heat through.

Step 4

Garnish with parsley and grated Parmesan cheese and serve.

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Chorizo Risotto with Sweet Cured Bacon and Broad Beans

Chorizo risotto with bacon and broad beans served in a bowl

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

Step 1

Heat oil in a large saucepan and cook bacon, sausage and onion until golden brown.

Step 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.)

Step 3

During the last 10 minutes stir through broad beans or peas and heat through.

Step 4

Garnish with parsley and grated Parmesan cheese and serve.

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