1 tablespoon olive oil
100g smoked bacon, diced
2 shallots, chopped
2 garlic cloves, crushed
350g small cooking chorizo
300g risotto rice
300g frozen broad beans
1l hot chicken stock
Method
Add the oil to a medium sized pan and heat up, add the bacon, shallots, garlic and chorizo. Cook these through stirring occasionally for about 8-10 minutes on a gentle heat. Add the rice to the pan, stirring in well to ensure that the rice is coated all over with the cooking juices in the pan. Add enough stock to cover the rice but don't add too much at this stage, 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 ladle of stock, add the broad beans to the pan and stir through, cooking for 3 to 4 minutes until tender. Finally remove the chorizo and slice it thinly, before returning it to the pan and mix through before serving.