Broad Bean Risotto with Bacon & Garlic
By Catherine Lee, 23 July 2012 –
Serves 2
150g risotto rice
Sea salt and freshly ground black pepper
150g broad beans
1 tbsp olive oil
3 rashers unsmoked streaky bacon (or pancetta), cut into small dice
1 clove garlic, peeled and cut into slivers
Cook the rice and throw in the beans for the last two minutes of the cooking time. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the bacon and cook for five minutes, stirring often, until crisp. Add the garlic for the last minute or so. Take the pan off the heat. Drain the pasta and beans, tip into the bacon pan and toss. Season to taste, and serve.