Broad Bean , Bacon, Parmesan And Sage Risotto

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 6 cups chicken stock
• 1/2 cup dry white
• 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

Recipe

• 1 bring stock and 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.