Ingredients
300g Risotto rice
200g Cooking Chorizo, sliced
100g Smoked bacon or lardons
150g Frozen broad beans
2 Shallots, finely chopped
2 Garlic cloves, crushed
1litre Chicken Stock
1 Bay leaf (fresh or dried)
1 tablespoon Olive oil
Cooking Instructions
Heat oil in a large pan, add the sliced chorizo, diced bacon (or lardons), shallots, garlic and bay leaf. Cook on a low-medium heat for 10 mins, stirring occasionally.
Add the rice and gently stir to coat the rice in all of the flavours. Turn the heat down to a low temperature and pour in enough hot chicken stock to just cover the rice, simmer gently and cook gently until all of the stock has been absorbed. Add a ladelful of stock and let it simmer until absorbed, continue doing this and then before adding the last ladelful, add the broad beans followed by the last ladelful and stir through for 3-4 mins until the broad beans have softened.
Serve with rocket, parmesan cheese and a lemon wedge.