340 g (12 oz) fresh broad beans
170 g (6 oz) bacon, chopped
300 g (11 oz) risotto rice
1 small onion, chopped
1 celery stick, chopped
knob of butter
80 ml (3fl oz) white wine
1 litre (1 3/4 pint) vegetable stock
1 tbsp crème fraîche
1 tbsp Parmesan, grated
170 g (6 oz) bacon, chopped
300 g (11 oz) risotto rice
1 small onion, chopped
1 celery stick, chopped
knob of butter
80 ml (3fl oz) white wine
1 litre (1 3/4 pint) vegetable stock
1 tbsp crème fraîche
1 tbsp Parmesan, grated
method
1. Blanche the broad beans and remove skins.
2. Fry the bacon, onion and celery in butter. Add the risotto rice and a splash of wine.
3. Gradually add the vegetable stock adding the broad beans in the lat few minutes of cooking.
4. Once cooked, season and add crème fraîche and grated Parmesan and stand for 5 minutes.
2. Fry the bacon, onion and celery in butter. Add the risotto rice and a splash of wine.
3. Gradually add the vegetable stock adding the broad beans in the lat few minutes of cooking.
4. Once cooked, season and add crème fraîche and grated Parmesan and stand for 5 minutes.
serving amount
serves: 4
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more information
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