Broadbean Risotto

I’ve come a long way from a reliance on processed foods and take away. Now I grow loads of vegetables, hunt for meat and search the bush for food. I have no formal culinary training, instead I’ve learned to cook in my home kitchen, driven by a desire to be more in touch with the food that feeds me and my family. I like to know where my food is from, how it’s produced, it’s impact on our health and the health of the natural world. My preference is for food to be simple, chemical free and ethically produced. But also tasty, and most likely containing jalapeño. This month I will be sharing recipes that follow this food philosophy from my new book A Year of Practiculture.

This first dish is one of my victory meals. My kids love it so much they often ask for it in the car on the way home. And it’s one of those meals I can accommodate any time of year. I grow two long rows of broad beans in my garden every spring, enough to enjoy fresh off the plant, and some that can be snap frozen for later use, allowing me to whip this meal up after school pick up.

My girls also love my home cured pork, be it bacon, pancetta or jamon. I’ve even used hot chorizo in this meal and it still worked! In deep winter, a meal like this is welcomed by everyone. A handful of fresh parsley, or mint if you have it, adds a lovely freshness. And of course, when served with a generous squeeze of lemon juice you get that lovely zing that cuts through the glug.

Method

For the stock

Heat a glug of oil olive in a stockpot over medium heat and sweat the onion, carrot and celery for 10 minutes, stirring occasionally.

Add the bones, salt and 3 litres of cold water. Bring to the boil then reduce the heat and simmer, uncovered, for 2 hours. Strain into airtight freezer containers and label them with the animal bones used. It may be useful information when you are searching the freezer in the future. Also make a note of the date – the stock will keep in the freezer for 6 months.

For the risotto

Heat the stock in a saucepan over medium heat and keep it hot. Meanwhile, heat a glug of olive oil in a large saucepan over medium heat and fry the onion, celery and garlic for 5 minutes, or until they colour and soften. Add the rice and stir through for a few minutes, or until it begins to look translucent. Add the wine and allow mostly to evaporate.

Ladle in the stock one ladleful at a time, allowing it to be absorbed into the rice as you stir each time, then adding another ladleful. After 10 minutes of this process, add the beans, bacon and parsley, if using. Continue the process of adding stock until the rice is almost cooked through – tasting it is the best way to tell.

Season well with salt and pepper. When the rice is cooked through, remove from the heat and stir in the grated cheese. Add the knob of butter, pop on the lid and allow to rest for 5 minutes. Serve topped with the shaved cheese, chopped parsley and a sprinkle of black pepper.