Bacon and Chicken Broad Bean Risotto
Ingredients
- 175g/6oz non-meat bacon diced
- 175g/6oz non-meat chicken diced
- 350g/12oz/1 3/4 cups risotto rice
- 1.5 litres/2 1/2 pints/6 1/4 cups simmering vegetables herbs stock 225g/8oz/2 cups frozen baby broad (fava) beans
Preparation
Place the bacon and chicken in a non-stick or heavy pan and cook gently, stirring occasionally, for about 5 minutes, until the browned
Add the risotto rice to the pan and cook for 1 minutes, stirring constantly. Add a ladleful of the simmering stock and cook, stirring constantly, until the liquid has been absorbed
Continue adding the simmering stock, a ladleful at a time, until the rice is tender, and almost all the liquid has been absorbed. This will take 30-35 minutes
Meanwhile, cook the broad beans in a pan of lightly salted, boiling water for about 3 minutes until tender. Drain well and stir into the risotto. Season to taste. Spoon into a bowl and serve