Chorizo & broad bean risotto

• olive oil↗1 tbsp tbsp
• smoked bacon↗100g g

  diced

• shallots↗2

  chopped

• garlic cloves↗2

  crushed

• small cooking chorizo↗350g g
• risotto rice↗300g g
• hot chicken stock↗1l l
• frozen broad beans300g g

Step-by-step instructions

1. 1

   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.

2. 2

   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.