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Bacon & Broadbean Risotto


Published On: 06.07.2013

I was wondering how to use some of my mint which has grown rapidly, and this dish is perfect.


  • 300 grams Broad Beans
  • 1tbs olive oil
  • 1 sliced onion
  • 6 rashers streaky bacon
  • 3-4tbs dry white wine
  • 25 grams butter
  • 300 grams risotto rice
  • 1.5 litres veg or chicken stock
  • 1tbs crème fraiche
  • 2tbs Parmesan cheese grated
  • zest of 1 lemon
  • sea salt and black pepper
  • handful shredded mint leaves


What to do


Fresh broad beansShell and cook beans until just tender, drain and cool. Slip beans out of skins and keep to one side.

Heat stock gently. Heat oil in large pan. Add onion cook until soft but don't brown. Add bacon as it colours add the wine, cook for a minute. Add butter when melted add the rice.

Add stock a ladle at a time and stir gently, continue until all stock is added and rice almost cooked. Add creme fraiche, Parmesan and lemon zest.

Take off heat and add mint and broad beans.

Season and serve.

Delicious with some fresh baked bread, or try with a loaf of speciality breads for one of Tiverton's bakers.
All the ingredients required are available in Tiverton. 

Posted by: Susie G

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