Broad bean, bacon and spinach risotto
Ingredients
6 rashers middle bacon, trimmed, thinly sliced
3 cups Massel chicken style liquid stock
25g butter
1 tablespoon olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
1 1/2 cups arborio rice
1/2 cup dry white wine
270g field fare frozen broad beans
100g field fare frozen baby spinach – defrosted
1/2 cup grated parmesan cheese
Heat a non-stick frying pan over medium heat. Add bacon. Cook for 3 to 4 minutes or until crisp. Drain on a plate lined with paper towel.
Place stock and 1 cup cold water in a saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.
Heat butter and oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook until wine is absorbed. Reduce heat to low. Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, adding 1/3 cup at a time, until all liquid is absorbed and rice is tender and creamy (this should take about 25 minutes).
Meanwhile, bring a saucepan of water to the boil over high heat. Cook beans for 1 minute or until just tender. Drain. Rinse under cold water. Peel and discard shells.
Add spinach, bacon and beans to rice mixture with the last ladle of stock. Cook for 2 to 3 minutes or until heated through. Remove from heat. Stir in cheese. Season with pepper. Serve.
Many thanks to www.taste.com.au for this Recipe
