Best Chorizo Broad Bean Risotto Recipes

BROAD BEAN AND CHORIZO RISOTTO

Steps:

• Heat oil and butter, if using, in a large, heavy-based frying pan. Add shallots, season well and cook for 2-3 mins until soft. Add bacon and cook for a further 2-3 mins until golden.
• Stir in chorizo and cook for a few mins, then tip in rice and stir well so it absorbs all the juices. Have hot stock to hand (simmering gently in a pan) and ladle some over rice. Stir and cook until liquid is absorbed, then repeat process until rice is cooked and all stock has been absorbed (this will take about 20 mins). It should have a fairly wet consistency and rice should still retain a bite.
• If you have time, peel the blanched broad beans, so they are really tender and a bright green colour. Stir them into the rice at end of cooking, then warm through and spoon into bowls to serve.

RISOTTO WITH PEAS & BROAD BEANS

Steps:

• Heat oil and 25g of the butter in a large pan over a medium heat. Add the onion and cook until soft and translucent, about 4-5 mins. Stir in the rice and cook for a further 2 mins. Turn up the heat and add the wine, let it bubble to evaporate the alcohol.
• Once the wine has reduced, begin adding the hot stock a ladle at a time over a medium heat, allowing each addition to be absorbed before adding the next and stirring continuously. The rice should always be moist, but not swimming in liquid. The process of adding and stirring should take about 16-20 mins, depending on what kind of risotto rice you use.
• Bring a pan of salted water to the boil and blanch the peas and beans for 2-3 mins. Drain and set aside. Remove the risotto from the heat and stir in the remaining butter, Parmesan, peas and beans with some seasoning before serving.