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Bacon and broad bean risotto with Pecorino cheese
Ingredients
- 1 litre chicken or vegetable stock
- 400g broad beans (Emborg)
- 50g butter
- 1 onion , finely chopped
- 200g bacon , finely sliced
- 3 cloves garlic, crushed
- 1 tsp chopped thyme
- 300g Arborio risotto rice
- 1 glass white wine
- Fresh seasoning
- Pecorino shaved or grated, to serve
Method
Heat the stock in a pan and add the broad beans, cook for 3 minutes then scoop them out. Melt a large knob of butter in a large pan and fry the onion and bacon for about 5 minutes until the onion is tender, add the garlic and cook for a minute. Stir in the rice, coating every grain in butter. Add the wine and stir until it has been absorbed, then add the stock a ladleful at a time, stirring until it has been absorbed but so that the risotto is still wet enough to just hold its shape. Season well with salt and pepper. Stir in another knob of butter and half of the broad beans. Spoon the risotto into bowls and top with more broad beans and pecorino.
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