Chorizo & broad bean risotto

Contains pork – recipe is for non-Muslims only
Fuse Spanish paprika flavoured sausage with Italian rice to create a simple yet indulgent dish with a bit of spice

Prep:10 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 830
fat 45g
saturates 17g
carbs 71g
sugars 4g
fibre 8g
protein 41g
salt 5.06g

Ingredients

1 tbsp olive oil
100g smoked bacon, diced
2 shallots, chopped
2 garlic cloves, crushed
350g small cooking chorizo
300g risotto rice
1l hot chicken stock
300g frozen broad beans

Tip

Chorizo
This Spanish sausage comes in both fresh and dried varieties. The fresh are perfect for cooking, and the dried, which don’t necessarily need cooking, can be eaten as tapas. Chorizo gets its distinctive flavour from smoked paprika and can be either dulce (sweet) or picante (spicy).

Method

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.
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.