The mint brings a little fresh lightness when combined with broad beans and bacon in this creamy risotto.
Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr
Ingredients
1 tbsp extra virgin olive oil, plus extra for drizzling
65g unsalted butter
½ onion, finely chopped
1 celery stalk, finely chopped
1 small carrot, finely chopped
250g dry cured back bacon, finely chopped
1 garlic clove, crushed
800ml fresh vegetable stock
175g risotto rice
60ml white wine
150g frozen broad beans
35g parmigiano reggiano, finely grated
25g pack mint, leaves only
Method
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.
