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Creamy Risotto With Broad Beans, Crispy Bacon and Sage

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“This is a real risotto, the kind you have to stir for half an hour, so don't attempt this recipe unless your arms are in good health or you've got some stirrer elves! Frozen broad beans are easy to find in Australia, impossible to find in Canada and I don't know about anywhere else. Obviously it's best if you can get fresh ones, otherwise use frozen ones, otherwise substitute frozen baby lima beans (don't worry about peeling these). As for bacon, I prefer back bacon, it is lean and crisps up very well, but you can use the streakier kind if you like. I have also tried this recipe using half reggiano, half aged cheddar because that's all I had in the fridge, and it tasted just as good as the original. I got this recipe on the web somewhere a couple of years ago but can't remember the details, nor can Google. Note that stirring time is included in prep time because it's anything but passive!”

Ingredients Nutrition


  1. Bring stock and wine to a boil in a medium saucepan. Set it aside, but leave it on the stove under low heat.
  2. Heat oil in large saucepan. Add green onions and garlic, stir until onion is soft.
  3. Add rice and stir to coat. Turn heat down to low.
  4. Add the stock mixture to the big saucepan one cup at a time, stirring until all liquid is absorbed after each cup. This takes about half an hour.
  5. After all the liquid has been used up the rice should be just tender. You might need to give it an extra five minutes or so over low heat to get there.
  6. In the meantime, grill the bacon until it is brown and crispy on both sides. Set it aside to drain on absorbent paper towels.
  7. Remove rice from heat and stir in cream, 1 cup of cheese, beans and sage. Cover and stand for five minutes.
  8. Serve topped with crispy bacon and the rest of the cheese. A bit of cracked pepper is a nice touch.

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