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.

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

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  • 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












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5 out of 5 stars1 rating