Broad bean & bacon risotto

Serves 4

1½l chicken or vegetable stock
400g broad beans, after double podding. (you'll need about 2kg to start)
50g butter
1 onion, finely chopped
8 rashers bacon, about 200g, finely sliced
1 garlic clove, crushed
300g risotto rice
1 glass white wine
pecorino shaved or grated, to serve

1.Heat the stock in a pan and add the broad beans, cook for 3 minutes then scoop them out.

2.Melt a large knob of butter in a large pan and fry the onion and bacon for about 5 minutes until the onion is tender, add the garlic and cook for a minute. Stir in the rice, coating every grain in butter. Add the wine and stir until it has been absorbed, then add the stock a ladleful at a time, stirring until it has been absorbed but so that the risotto is still wet enough to just hold its shape. Season. Stir in another knob of butter and half of the broad beans.

3.Spoon the risotto into bowls and top with more broad beans and pecorino.

(Olive magazine, June 2008)