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Broad bean, bacon and spinach risotto

  • 0:10 Prep
  • 0:38 Cook
  • 4 Servings


  • 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
  • 2 cups frozen broad beans
  • 100g baby spinach
  • 1/2 cup grated parmesan cheese


  • 1
    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.
  • 2
    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.
  • 3
    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).
  • 4
    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.
  • 5
    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.

Source: taste.com.au


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