Broad Bean Bacon Parmesan And Sage Risotto Recipes

CREAMY RISOTTO WITH BROAD BEANS, CRISPY BACON AND SAGE

Creamy Risotto With Broad Beans, Crispy Bacon and Sage image

This is a real risotto, the kind you have to stir for half an hour, so don't attempt this recipe unless your arms are in good health or you've got some stirrer elves! Frozen broad beans are easy to find in Australia, impossible to find in Canada and I don't know about anywhere else. Obviously it's best if you can get fresh ones, otherwise use frozen ones, otherwise substitute frozen baby lima beans (don't worry about peeling these). As for bacon, I prefer back bacon, it is lean and crisps up very well, but you can use the streakier kind if you like. I have also tried this recipe using half reggiano, half aged cheddar because that's all I had in the fridge, and it tasted just as good as the original. I got this recipe on the web somewhere a couple of years ago but can't remember the details, nor can Google. Note that stirring time is included in prep time because it's anything but passive!

Provided by oloschiavo

Categories White Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 cups chicken stock
1/2 cup dry white wine
2 tablespoons olive oil
4 green onions, finely chopped
2 garlic cloves, crushed
2 cups arborio rice
6 slices back bacon
1/2 cup cream
1 1/2 cups parmesan cheese, shaved
250 g frozen broad beans, thawed and shelled
1 tablespoon fresh sage, coarsely chopped

Steps:

Bring stock and wine to a boil in a medium saucepan. Set it aside, but leave it on the stove under low heat.
Heat oil in large saucepan. Add green onions and garlic, stir until onion is soft.
Add rice and stir to coat. Turn heat down to low.
Add the stock mixture to the big saucepan one cup at a time, stirring until all liquid is absorbed after each cup. This takes about half an hour.
After all the liquid has been used up the rice should be just tender. You might need to give it an extra five minutes or so over low heat to get there.
In the meantime, grill the bacon until it is brown and crispy on both sides. Set it aside to drain on absorbent paper towels.
Remove rice from heat and stir in cream, 1 cup of cheese, beans and sage. Cover and stand for five minutes.
Serve topped with crispy bacon and the rest of the cheese. A bit of cracked pepper is a nice touch.

Nutrition Facts : Calories 1000.5, Fat 43.7, SaturatedFat 17.5, Cholesterol 86.7, Sodium 1671.8, Carbohydrate 105.1, Fiber 5.7, Sugar 6.7, Protein 38.6

BROAD BEAN , BACON, PARMESAN AND SAGE RISOTTO

Broad Bean , Bacon, Parmesan and Sage Risotto image

Make and share this Broad Bean , Bacon, Parmesan and Sage Risotto recipe from Food.com.

Provided by JustJanS

Categories Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

6 cups chicken stock
1/2 cup dry white wine
2 tablespoons olive oil
4 green onions, chopped finely
2 cloves garlic, crushed
2 cups arborio rice
6 bacon, slices halved
1/2 cup cream
1 cup finely grated parmesan cheese
250 g frozen broad beans, thawed,shelled
1 tablespoon coarsely chopped fresh sage leaf
1/2 cup flaked parmesan cheese

Steps:

Bring stock and wine to a boil in medium saucepan; reduce heat, cover, keep hot.
Heat oil in large saucepan; cook onion and garlic, stirring, until onion is soft.
Add rice, stir to coat in oil mixture.
Stir in 1 cup of the stock mixture; cook over low heat, stirring, until liquid is absorbed.
Continue adding stock mixture, in 1-cup batches, stirring, until absorbed after each addition.
Total cooking time should be about 35 minutes or until rice is just tender.
Meanwhile, cook bacon under heated grill until browned and crisp on both sides.
Remove pan from heat, stir in cream, grated cheese, beans and sage; stand, covered, 5 minutes.
Serve topped with bacon and flaked cheese.

Nutrition Facts : Calories 926.6, Fat 37.1, SaturatedFat 16.3, Cholesterol 85.1, Sodium 1486.7, Carbohydrate 104.5, Fiber 5.5, Sugar 6.7, Protein 35.8

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