Broad Bean And Chorizo Risotto Recipes

BROAD BEAN AND CHORIZO RISOTTO

Broad bean and chorizo risotto image

This rich and flavoursome chorizo risotto has a wonderfully piquant flavour that marries well with fresh, summery broad beans.

Categories weeknight meals comfort food main dish rice

Time 40m

Yield 3-4

Number Of Ingredients 8

Ingredients

1 tbsp. olive oil
Knob of butter (optional, but makes rice really creamy)
4 shallots, finely chopped
3 rashers smoked bacon, cut into bite-sized pieces
125g/4oz chorizo, sliced
About 300g/11oz risotto rice
900ml/1½pt hot chicken or veg stock
Handful frozen broad beans (blanched in boiling water for 5 mins, then drained)

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.

Nutrition Facts : Calories 465 calories

CHORIZO & BROAD BEAN RISOTTO

Chorizo & broad bean risotto image

Fuse Spanish paprika flavoured sausage with Italian rice to create a simple yet indulgent dish with a bit of spice

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
100g smoked bacon , diced
2 shallots , chopped
2 garlic cloves , crushed
350g small cooking chorizo
300g risotto rice
1l hot chicken stock
300g frozen broad beans

Steps:

Heat the oil in a medium-sized pan, then add the bacon, shallots, garlic and chorizo. Gently cook for 8 mins, stirring occasionally so everything cooks evenly.
Stir in the rice, coating all over with the cooking juices in the pan. Add just enough stock to cover the rice, bring to a simmer and gently cook until all the liquid is absorbed. Continue adding the stock a ladleful at a time, and gently cook. Just before the final ladleful of stock, add the broad beans and stir through, cooking for 3-4 mins until tender. Remove the chorizo, slice thinly, return to the pan and mix through before serving.

Nutrition Facts : Calories 830 calories, Fat 45 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 41 grams protein, Sodium 5.06 milligram of sodium

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