Chorizo & broad bean risotto

Chorizo & broad bean risotto


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.