Broad Bean , Bacon, Parmesan and Sage Risotto |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From the Australian Women's Weekly 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 |
Directions:
1. Bring stock and wine to a boil in medium saucepan; reduce heat, cover, keep hot.
2. Heat oil in large saucepan; cook onion and garlic, stirring, until onion is soft.
3. Add rice, stir to coat in oil mixture.
4. Stir in 1 cup of the stock mixture; cook over low heat, stirring, until liquid is absorbed.
5. Continue adding stock mixture, in 1-cup batches, stirring, until absorbed after each addition.
6. Total cooking time should be about 35 minutes or until rice is just tender.
7. Meanwhile, cook bacon under heated grill until browned and crisp on both sides.
8. Remove pan from heat, stir in cream, grated cheese, beans and sage; stand, covered, 5 minutes.
9. Serve topped with bacon and flaked cheese.
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