Chorizo Risotto With Sweet Cured Bacon And Broad Beans

Cooking time:

Serves:2 people

Rating: 7 votes, average: 3.43 out of 57 votes, average: 3.43 out of 57 votes, average: 3.43 out of 57 votes, average: 3.43 out of 57 votes, average: 3.43 out of 5


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

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

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.)

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

Scatter with parsley and grated Parmesan cheese and serve.

 

Rate this recipe:

1 Star2 Stars3 Stars4 Stars5 Stars

Get even more recipes, tips
and cooking tutorials on:


Print recipe


Comments about this recipe...

Comment on this recipe, get more recipes, tips and cooking tutorials on our Facebook page.