Broad Bean, Bacon and Spinach Risotto

We've had this risotto a few times and it's a bit of safe option. The boyfriend didn't fancy any of the planned options, so we ended up having this instead. It's something we both enjoy and an idea Friday night dinner for us.

Serves 4

Ingredients:

• 300 g of risotto rice
• 2 small onions, chopped
• 3 large garlic cloves
• Knob of butter 
• Approx 1 - 1.1 l of vegetable stock or mix of chicken (be sure to check it's gluten free)
• 200 g bacon, chopped
• Grated hard cheese
• 2 handfuls broad beans ( I used frozen)
• 4 balls of frozen spinach
• 1 tsp of dried oregano
• Glug of oil (optional)

Method:

1. Melt the butter on a medium heat in a sauce pan, cook the onions until they start to go soft. Turn the heat up and  cook the bacon until the liquid has evaporated.
2. If the pan is a little dry then add a little oil to the pan. Add the rice  and coat with the oil / butter, fry for a couple of minutes.
3. Microwave the spinach and broad beans for about 3 minutes or until cooked through. Add to the pan with the onions and bacon.
4. Start to add the vegetable stock to the pan a ladle by ladle, until the stock has completely evaporated.  Add the oregano and keep on adding the stock until the rice is cooked through. 
5.  I sprinkled some of the grated hard cheese onto the risotto and stirred through. I then sprinkled a little bit more on the top.