Chorizo & broad bean risotto

30-60 minutes 4 servings arborio rice beans broad beans carnaroli rice chorizo frozen broad bean frozen broad beans mains mediterranean over 800 kcal paella rice dish risotta risotto rice spain spanish sausage spice spicy

N/A

Source

Ingredients

1 tbsp olive oil

100g smoked bacon , diced

2 shallots , chopped

2 garlic cloves , crushed

350g small cooking chorizo

300g risotto rice

1l hot chicken stock

300g frozen broad beans

Method

Heat the oil in a medium-sized pan, then add the bacon, shallots, garlic and chorizo. Gently cook for 8 mins, stirring occasionally so everything cooks evenly.

Stir in the rice, coating all over with the cooking juices in the pan. Add just enough stock to cover the rice, bring to a simmer and gently cook until all the liquid is absorbed. Continue adding the stock a ladleful at a time, and gently cook. Just before the final ladleful of stock, add the broad beans and stir through, cooking for 3-4 mins until tender. Remove the chorizo, slice thinly, return to the pan and mix through before serving.