Waitrose and Partners
Mint, broad bean & bacon risotto

Mint, broad bean & bacon risotto

The mint brings a little fresh lightness when combined with broad beans and bacon in this creamy risotto.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  1. 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.

  2. 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.

  3. 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


2,434kJ/ 583kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating