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Recipe by olive magazine

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1. Heat the stock in a pan and add the broad beans, cook for 3 minutes then scoop them out.
2. Melt a large knob of butter in a large pan and fry the onion and bacon for about 5 minutes until the onion is tender, add the garlic and cook for a minute. Stir in the rice, coating every grain in butter. Add the wine and stir until it has been absorbed, then add the stock a ladleful at a time, stirring until it has been absorbed but so that the risotto is still wet enough to just hold its shape. Season. Stir in another knob of butter and half of the broad beans.
3. Spoon the risotto into bowls and top with more broad beans and pecorino.

Per serving

683 kcalories, protein 39.5g, carbohydrate 72.2g, fat 26.9 g, saturated fat 12.1g, fibre 8.5g, salt 4.31 g

Latest comments and suggestions

• ilovefood

  12 May 2008

  ilovefood commented on this recipe

  what's plodding?

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• Kate

  08 June 2008

  Kate rated and commented on this recipe

  

  I use smoked bacon for added flavour. So simple but delicious.

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• chillihaha

  19 June 2008

  chillihaha commented on this recipe

  "Double podding" (not plodding ! get your glasses on !)...I assme this means pod the beans then skin them.

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• phlebo20

  19 June 2008

  phlebo20 commented on this recipe

  ..............................

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• Nicky S

  26 June 2008

  Nicky S commented on this recipe

  Just cooked this tonight - my first ever risotto and my husband's comment was 'brilliant' - can't get better than that!! A tasty meal and perfect consistency :)

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• Nicky S

  26 June 2008

  Nicky S rated and commented on this recipe

  

  forgot to rate it! 5 star!

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• Lisa

  09 August 2008

  Lisa rated and commented on this recipe

  

  Absolutely lovely, and very simple to make - no seasoning required as the bacon covers it.

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• nellyj

  19 August 2008

  nellyj rated and commented on this recipe

  

  Lovely!! Have made this a few times now - even the little ones like it (AND eat the beans - now thats a winner!) I use the ready prepped 'gammon bits' from the supermarket and (dare I admit) after the wine, just pour all the stock in and let it get on with it-still tastes delicious!Thank you Good Food.

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• messyrandy

  20 December 2008

  messyrandy commented on this recipe

  I have got my boyfriend to eat broad beans - hooray!

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• Jess

  09 May 2009

  Jess rated this recipe

  

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• Ali Campbell

  15 June 2009

  Ali Campbell commented on this recipe

  Wonderful. A deliciously creamy & morrish Risotto. Recipe was a little confusing but got the hang of it in the end e.g. adding the stock ladle by ladle till it absorbed then adding another ladle which took some time to do but worth it. Would have helped to say this process takes about 25 to 30 minutes and needs to be constantly stirred to stop mixture sticking.

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• Rebecca

  28 June 2009

  Rebecca rated this recipe

  

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• green_honey_bee

  11 August 2009

  green_honey_bee rated and commented on this recipe

  

  So delicious! I took the left overs to work with a salad, and made all my colleagues jealous!

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Ingredients

• 1½l chicken or vegetable stock
• 400g broad beans , after double podding. (you'll need about 2kg to start)
• 50g butter
• 1 onion , finely chopped
• 8 rashers bacon , about 200g , finely sliced
• 1 garlic clove , crushed
• 300g risotto rice
• 1 glass white wine
• pecorino shaved or grated, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour

Ingredients

• 1½l chicken or vegetable stock
• 400g broad beans , after double podding. (you'll need about 2kg to start)
• 50g butter
• 1 onion , finely chopped
• 8 rashers bacon , about 200g , finely sliced
• 1 garlic clove , crushed
• 300g risotto rice
• 1 glass white wine
• pecorino shaved or grated, to serve

Per serving

683 kcalories, protein 39.5g, carbohydrate 72.2g, fat 26.9 g, saturated fat 12.1g, fibre 8.5g, salt 4.31 g

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