Sunday lunch has turned into a traditional risotto meal. It is a nourishing and filling meal using home made chicken stock and whatever in season green veg I have. If I can find mushrooms cheaply at the shop then I also make a risotto with mushies as the veg instead.
This Sunday I adapted a recipe from Harvest and made broad bean and bacon risotto which was just scrumptious.
1pkt streaky free range bacons sliced
2 tablespoons olive oil
2 tablespoons butter
500g risotto rice
1.5 litres chicken stock
250ml white wine
250g shelled broad beans
6 sliced spring onions
200g finely grated parmesan cheese
handful of thyme
Melt butter and oil, fry bacon and onions. Add rice and coat with the oil. Add the wine, stir well and keep lid on the pot for 2 mins. Start adding the chicken stock cup full at a time stirring well with each addition until all the stock is used.
Add the broad beans, thyme and 3/4 of the parmesan and turn off the heat. Put the lid on the pot while you lay out the plates. Serve into each bowl, top with fresh parmesan. Gobble up quickly!