The mint brings a little fresh lightness when combined with broad beans and bacon in this creamy risotto.
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Heat the oil and 40g butter in a large heavy-based pan. Add the onion, celery, carrot, bacon and garlic; cook over a medium heat, stirring occasionally, for 10 minutes until soft but not coloured. Meanwhile, pour the vegetable stock into a separate pan and bring to a low simmer.
Add the rice to the softened vegetable mixture and stir until coated in the butter and oil. Cook for a few minutes then pour in the wine. Keep stirring for 1-2 minutes until the wine has evaporated. Add the broad beans then start adding the stock one ladle at a time, stirring until all the liquid has been absorbed before adding more. Continue until all the stock has been absorbed by the rice and the risotto is creamy – about 20-25 minutes. Season.
Take the pan off the heat and stir in 25g grated parmigiano reggiano and the remaining 25g butter. Put the lid on the pan and leave for 5 minutes to rest. Finely chop most of the mint and stir into the rice. Serve with the remaining cheese and mint scattered over, plus a little drizzle of extra virgin olive oil.
Typical values per serving when made using specific products in recipe
Energy | 2,434kJ/ 583kcals |
|---|---|
Fat | 33g |
Saturated Fat | 15g |
Carbohydrates | 44g |
Sugars | 6.3g |
Fibre | 5.4g |
Protein | 22g |
Salt | 1.5g |
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