Parsley, Bacon & Broad Bean Risotto with Meatsmith Streaky Bacon

40 mins active prep time, 4 servings, $7.35 / serving

This recipe is from ‘A Lot on Her Plate’ by Rosie Birkeet published by Hardie Grant Books, $34.96.

See full recipe at cooked.com.au

Photography © Helen Cathcart

Ingredients

• 150g shelled fresh or frozen broad beans
• 50g spinach leaves
• 60g flat-leaf parsley leaves
• 4 rashes good-quality smoked streaky bacon, cut into lardons or strips
• 1 onion, finely chopped
• 150g arborio risotto rice
• 750ml chicken stock
• 20g parmesan, grated, plus extra to garnish
• 1 tbsp freshly squeezed lemon juice
• 3 tbsp olive oil, plus extra for frying (if necessary)
• 10g butter
• Salt
• Freshly ground black pepper
• 1 sprig thyme, leaves picked (or a springy of dried thyme)
• 1 large garlic clove, finely chopped
• 75ml dry white wine

For the cooking method, please visit cooked.com.au