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 cr¨me fra®che
1 tbsp Parmesan, grated
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 cr¨me fra®che and grated Parmesan and stand for 5 minutes.
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