Best Fava Bean And Bacon Risotto Recipes

FAVA BEAN AND BACON RISOTTO

Fava Bean and Bacon Risotto image

Who doesn't like a good risotto? This provides a complete protein. This is from The Natural Menopause Cookbook.

Provided by luvcookn

Categories One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 2/3 cups frozen fava beans
1 tablespoon butter
1 onion, finely chopped
4 slices smoked Canadian bacon, rind removed, roughly chopped
2/3 cup arborio rice
2 1/4 cups hot chicken stock
1/4 cup freshly grated parmesan cheese
salt & freshly ground black pepper
parmesan cheese, shavings to garnish

Steps:

Cook the fava beans in a saucepan of lightly salted boiling water for 2-3 minutes. Drain and plunge into ice-cold water to cool. Peel away and discard the outer shells and set the beans aside.
Heat the butter in a heavy saucepan. Add the onion and bacon and cook over low heat for 5 minutes. Add the rice and beans and continue to cook, stirring for 1-2 minutes.
Add enough hot stock to cover the rice and continue to cook, stirring frequently, until most of the stock has been absorbed. Continue adding the stock in this way until it is almost completely absorbed and rice is tender.
Remove from the heat, stir in the grated Parmesan, and season to taste. Serve immediately, garnished with Parmesan shavings.

Nutrition Facts : Calories 654.8, Fat 15.8, SaturatedFat 7.7, Cholesterol 54.8, Sodium 1894.9, Carbohydrate 88.3, Fiber 10.4, Sugar 5.8, Protein 37.9

BACON RISOTTO

Bacon Risotto image

Make and share this Bacon Risotto recipe from Food.com.

Provided by Pinaygourmet 345142

Categories Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons sunflower oil (canola is also a good substitute)
1 large onion, chopped
1/2 cup smoked bacon, chopped
1 1/2 cups risotto rice
1 garlic clove, crushed
1/4 cup sliced dried mushroom, soaked in boiling water
2 cups mixed fresh mushrooms
5 cups hot stock
1 sprig fresh oregano or 1 sprig fresh thyme
1 tablespoon butter
1/4 cup dry white wine
3 tablespoons tomatoes, chopped and peeled
8 pieces black olives, stoned and quartered
salt & freshly ground black pepper

Steps:

Heat teh oil in a large, heavy-based pan with a lid. Gently cook the onion and bacon until the onion and bacon is tender and the bacon fat has run out.
Stir in the rice and garlic and cook over a high heat for 2-3 minutes, until the rice is well coated.
Add the dried mushrooms and their liquid, the fresh mushrooms, half the stock, the oregano or thyme and seasoning. Bring to a boil, then reduce the heat to low. Cover tightly and leave to cool.
Check the liquid and if dry, add more liquid as required until the rice is cooked, but not mushy. Just before serving, stir in the butter, white wine, tomatoes and olives and check the seasoning. Serve hot, garnished with thyme sprigs.

Nutrition Facts : Calories 214.5, Fat 10, SaturatedFat 2.8, Cholesterol 7.6, Sodium 24.6, Carbohydrate 25.9, Fiber 1, Sugar 2.5, Protein 3.2

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