Bean and beef bacon risotto recipe

Calories
283

Fat
2.6g

Protein
7.1g

Carbs
56.7g

Sugars
5.8g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Bean and beef bacon risotto

About

Veggies and tasty turkey bacon collide for this easy mid-week meal

Ingredients

Method

Heat 700ml of the chicken stock in a pot and add the broad beans. Cook for 2-3 minutes then drain. Reserve the stock. Make a slit in the top of each bean and remove the outer skin. Chop the beans and set them aside.
In a separate pot, melt three tablespoons of the butter and fry the leeks, beef or turkey bacon, and garlic until soft and cooked. Add the rice and stir to coat well.
Add the remaining chicken stock and stir until it has all been absorbed. Once absorbed, add the first stock pot to the leek and bacon mixture one ladle at a time. Wait for each ladleful to be absorbed before adding the next one. Stir frequently to stop the risotto from sticking to the bottom of the pot. Once it has been absorbed, the risotto should be cooked but slightly firm.
Add the remaining butter, two-thirds of the broad beans, and season. Stir gently.
To serve, spoon the risotto into serving plates and top with the remaining broad beans and Parmesan shavings.