Ingredients
• 6 rashers middle bacon, trimmed, thinly sliced
• 3 cups chicken stock
• 25g butter
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 2 cups frozen broad beans
• 100g baby spinach
• 1/2 cup grated parmesan cheese
Method
Step 1
Heat a non-stick frying pan over medium heat. Add bacon. Cook for 3 to 4 minutes or until crisp. Drain on a plate lined with paper towel.
Step 2
Place stock and 1 cup cold water in a saucepan. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer until needed.
Step 3
Heat butter and oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add rice. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook until wine is absorbed. Reduce heat to low. Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, adding 1/3 cup at a time, until all liquid is absorbed and rice is tender and creamy (this should take about 25 minutes).
Step 4
Meanwhile, bring a saucepan of water to the boil over high heat. Cook beans for 1 minute or until just tender. Drain. Rinse under cold water. Peel and discard shells.
Step 5
Add spinach, bacon and beans to rice mixture with the last ladle of stock. Cook for 2 to 3 minutes or until heated through. Remove from heat. Stir in cheese. Season with pepper. Serve.
