1659. SWEET CURED BACON, BROAD BEAN and CHORIZO RISOTTO

serves two


8 oz. sweet cured back bacon rashers, cut into large pieces
2 oz. chorizo, sliced
1 teaspoon olive oil
1 onion, chopped
5 oz. arborio rice
1 pint pork stock
2 oz. frozen broad beans, defrosted
black pepper
2 tablespoon fresh flat leaf parsley, chopped
Parmesan cheese

Heat olive oil in a saucepan and cook bacon, onion and chorizo-style sausage until beginning to brown. Add risotto (Arborio) rice and stock, bring to the boil. Season and simmer gently for approximately 30 minutes or until the rice is cooked and all the liquid absorbed. (Add a little more stock if you wish to achieve your desired texture/consistency.) During the last 10 minutes stir through broad beans or peas and heat through. Scatter with parsley and grated Parmesan cheese and serve.


bacon recipe courtesy of: LovePork.co.uk, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL, UK