140g/5oz of Welsh bacon
9ml /½ tablespoon of olive oil
25g/1oz of Llangadog butter
1 small onion - finely chopped
1 clove of garlic - finely chopped
550-600ml/19½-21¼ fl oz of chicken stock
185g/6½ oz of arborio or other risotto rice
1 glass white wine
1 bay leaf
115g/4¼ oz of shelled fresh broad beans (about 300g/10½ oz before shelling)
115g/4¼ oz of shelled fresh peas
½ pint/10 fl oz of whipping cream
salt
black pepper
freshly grated parmesan cheese

METHOD

Lightly cook the beans in a little boiling water. Rest in a cold water to stop the cooking process. Set aside.Heat a deep frying pan over a medium-low heat. Add the bacon and fry until it begins to crisp. Add the olive oil and a little butter before adding the onion and garlic. Fry gently for about 5 minutes until soft and golden. Stir in the rice before adding the wine and bay leaf. Cook, stirring for approximately 2 minutes. Add the stock little by little, in about 3-4 stages and cook until the rice has absorbed the stock (on a low heat for approx. 10-12 minutes). To finish, stir in the fresh beans, peas and cream. Season with salt and pepper and fresh Parmesan. Mix well before serving. Serve piping hot with grated fresh Parmesan cheese.

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