Broad Bean , Bacon, Parmesan and Sage Risotto

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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