1 tbsp olive oil The Spanish Hamper Picual variety.
100g smoked bacon, diced.
2 shallots, chopped.
2 garlic cloves, crushed.
350g small cooking chorizo Picante The Spanish Hamper.
300g risotto rice.
1l hot chicken stock.
300g frozen broad beans.
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.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.
Due to the exceptionally busy time of the year, orders placed after 1pm on Tuesday 21st are not guaranteed for delivery before Christmas.