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Broad Bean and Bacon Risotto

ingredients

serves: 4
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

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

What did you think?

20 people have helped to review this recipe. Thankyou!

Broad Bean and Bacon Risotto recipe
posted by Jackie Goss @ 03:50PM, 6/16/08
This recipe was excellent, really enjoyed it. Left out the wine and butter, but added in half a red pepper. Never thought of putting broad beans ina risotto, but this was a good one. Thanks
Happy user
posted by Tara @ 08:36AM, 11/29/08
I had tonnes of broadbeans from my garden and no idea what to do with them. This recipe was great. I served it to my guests (an experiment I wasn't sure would work)and it was delicious. I highly recommend this recipe and thank whoever put it up here!!!
Very nice!
posted by Jen @ 06:41PM, 6/17/09
I also had broad beans and didn't have a clue what to do with them. Never made a risotto before and never cooked broad beans before. This recipe was delicious. Thanks very much.
Lovely
posted by Jan @ 05:11PM, 6/26/11
Lovely, but did not have enough risotto rice so made it with basmati and it was really good. Think I might add some other veg next time just to see what it is like.
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