Ingredients

• 6 cups chicken stock
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 4 green onions, finely chopped
• 2 garlic cloves, crushed
• 2 cups arborio rice
• 6 slices back bacon
• 1/2 cup cream
• 1 1/2 cups parmesan cheese, shaved
• 250 g frozen broad beans, thawed and shelled
• 1 tablespoon fresh sage, coarsely chopped

Instructions

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.