Bacon, Broad Bean and Chorizo Risotto

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Bacon, broad bean and chorizo risottoIt’s spring, and of course in London that means rain, and lots of it. Do not despair, StyleNest has the perfect sweet cured bacon, broad bean and chorizo risotto recipe to brighten spring’s downpour. 

Serves 2

Cooking time: 35 mins

What You’ll Need: 

  • 225g (8oz) Sweet cured back bacon rashers, cut into large pieces 50g (2oz)
  • Chorizo-style sausage (or similar), sliced 5ml
  • (1tsp) Olive oil
  • 1 Onion, chopped
  • 150g (5oz) Risotto (Arborio) rice
  • 600ml (1pt) Pork stock
  • 50g (2oz) Frozen broad beans, defrosted (skins removed – if you have time OR use frozen peas)
  • Black pepper 30ml (2tbsp)
  • Fresh flat leaf parsley chopped
  • Parmesan cheese

What To Do:

  • Heat olive oil in a saucepan and cook bacon, chorizo-style sausage and onion until they begin to brown.
  • Add risotto (Arborio) rice and stock, bring to boil. Season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed. (Add a little more stock if you wish to achieve your desired texture/consistency.)
  • During the last 10 minutes stir through broad beans or peas and heat through.
  • Scatter with parsley and grated Parmesan cheese and serve.

 

Recipe from www.lovepork.co.uk 

As for dessert you can always have a cheeky look at our pudding and dessert recipes 

 

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