Broad bean and bacon risotto

Heat the chicken stock in a pot and add the broad beans. Cook for 2 – 3 minutes then drain. Reserve the stock. Make a slit in the top of each bean and remove the outer skin. Roughly chop the beans and set aside.

In a separate pot, melt 45ml (3 tbsp) of the butter and fry the leeks, bacon and garlic until soft and cooked. Add the rice and stir to coat well.

Add the wine and stir until it has all been absorbed. Once the wine is absorbed, add the hot stock one ladle at a time. Wait for each ladleful to be absorbed before adding the next one. Stir frequently with a wooden spoon when adding the stock to stop the risotto from sticking to the bottom of the pot. Once all the stock has been absorbed, the risotto should be cooked but slightly al dente.

Add the remaining butter, two thirds of the broad beans and season. Stir gently.

To serve, spoon the risotto into serving plates and top with the remaining broad beans and Parmesan shavings.