Borlotti Bean & Rosemary Risotto

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Recipe makes 2 portions but can be factored up to make more.

Items with a * are available from Get Loose.

Ingredients

  • 1 pint stock (hot water & 1tsp bouillon) *

  • 1tbsp olive oil *

  • 1 medium onion (or 2 shallots) chopped

  • 3 sticks of celery chopped

  • salt & pepper *

  • 1 clove of garlic chopped

  • 150g risotto rice *

  • 50ml white wine or white vermouth

  • 50g cheddar grated *

  • 50g pancetta, streaky bacon or bacon alternative

  • 1 tbsp of chopped rosemary

  • 1 tin of borlotti beans drained *

Method

  1. Heat olive oil, add onion, celery, bacon (or bacon alternative), rosemary & pinch of salt, sweat for 3 mins.

  2. Add garlic and cook for another 2 mins.

  3. Add rice and turn the heat up a little. Don’t leave the pan from this point onwards!

  4. Stir the rice for a few mins until turns translucent.

  5. Add wine and stir until alcohol evaporates.

  6. Add a ladle of stock and stir, turn down heat a little.

  7. Keep adding a ladle of stock and stirring well until each one is absorbed. This may take around 15 mins.

  8. Once rice is cooked (soft but with slight bite), check seasoning and remove from heat.

  9. Add cheese and beans, stir and place lid on for 5 mins.

  10. Serve. Optional; garnish with olive oil drizzle, black pepper and chopped parsley or other herbs.