Broad Bean, Bacon And Spinach Risotto

For that meal youre making, get stock-talking with delicious bacon.

The ingredient of Broad Bean Bacon And Spinach Risotto

• 6 rashers middle bacon trimmed thinly sliced
• 3 cups massel chicken style liquid stock
• 25g butter
• 1 tbsp olive oil
• 1 brown onion finely chopped
• 1 garlic clove crushed
• 1 1 2 cups arborio rice
• 1 2 cup dry white wine
• 2 cups frozen broad beans
• 100g baby spinach
• 1 2 cup grated parmesan cheese

The Instruction of broad bean bacon and spinach risotto

• heat a non stick frying pan over medium heat add bacon cook for 3 to 4 minutes or until crisp drain on a plate lined with paper towel
• place stock and 1 cup cold water in a saucepan cover bring to the boil over high heat reduce heat to low simmer until needed
• heat butter and oil in a large heavy based saucepan over medium heat add onion and garlic cook stirring for 3 minutes or until softened add rice cook stirring for 1 minute add wine bring to the boil cook until wine is absorbed reduce heat to low add 1 3 cup stock mixture to rice mixture cook stirring until stock has absorbed repeat with remaining stock mixture adding 1 3 cup at a time until all liquid is absorbed and rice is tender and creamy this should take about 25 minutes
• meanwhile bring a saucepan of water to the boil over high heat cook beans for 1 minute or until just tender drain rinse under cold water peel and discard shells
• add spinach bacon and beans to rice mixture with the last ladle of stock cook for 2 to 3 minutes or until heated through remove from heat stir in cheese season with pepper serve

Nutritions of Broad Bean Bacon And Spinach Risotto

fatContent: 621 4 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 65 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent: n a
cholesterolContent: 30 grams protein
sodiumContent: 62 milligrams cholesterol

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