Black pudding risotto with bacon, broad beans and green peas a delicious fusion of a very Italian rice dish and British blood sausage.
This recipe is cooked in the traditional way with stock added a little at a time until the dish is complete, don’t worry it is easy and the perfect opportunity to have a glass of wine!
An Unusual Sausage Risotto
I adore this recipe, any dish with offal in it immediately sparks my interest and this very British dish leans on probably my favourite Italian dish.
Black pudding risotto may sound a little different but it tastes incredible.
If you’ve landed here then I am guessing you know what black pudding is and we don’t need to have the old blood sausage conversation in any depth.
Black pudding is a British sausage made from pigs blood, pigs fat, oats, barley and a boatload of herbs and spices and it is spectacularly good.
I live not far away from Bury now, a place famed for its black pudding and one I visit regularly for its stunning market. So it was inevitable that it would appear here before long.
This recipe kicks off with some good streaky bacon, butter and some shallots. Then it follows a really traditional path for cooking the risotto rice by adding stock little by little.
It is finished off with peas, broad beans and of course some delicious fried black pudding.
Frequently Asked Questions
Can I use a different type of risotto rice?
Yes, absolutely, but you will need to feel your way on the timing a little, which you kind of need to do with any risotto.
I test all of my risotto recipes with arborio rice because it tends to be the most readily available, the most forgiving and it is also a good price.
I personally prefer carnaroli rice but it needs a little more care and results in a creamier risotto.
Can I use non-smoked bacon?
Yes, if you wish, but it will change the flavour.
Can I use back bacon?
Not really, it does not have the right fat content for this recipe, it will taste nice but it will have an impact on the texture.
Do I really need to peel the skins from the broad beans?
Yes, well unless you don’t like the person you are feeding! The skins are leathery and unpleasant, peeling them is quick and easy.
Do I have to defrost the peas and broad beans?
Yes, you really do not want to reduce the temperature of the rice as it is cooking, it will ruin the dish. It takes just a few minutes to run them under cold water.
Do broad beans have another name?
A question often asked by visitors from the US, you most likely know these as fava beans.
This is a simple bowl of risotto and between the black pudding and bacon, it is a pretty hearty one too!
I rarely serve risotto with anything other than some bread to mop up the bottom of the plate.
Some warmed ciabatta bread or focaccia would work perfectly.
Garlic bread also works well, I would personally avoid cheesy garlic bread, I don’t think that the flavours work well with the blood sausage.
I only recommend specific brands of equipment if I think that they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section.
- 28cm or 11″ frying pan or skillet (not nonstick if possible).
- 15-17cm or 6-7″ saucepan.
- 20cm or 8″ frying pan.
- Sharp kitchen knife.
- Chopping board.
- Weighing scales and or measuring cups and spoons.
- Ladle and wooden spoons.
British blood sausage stars in this delicious Anglo Italian black pudding risotto recipe, it is joined by bacon, broad beans and garden peas and it is stunning!
- 150g (¾ Cup) Arborio Rice
- 500-625ml (2-2½ Cups) Hot Vegetable Stock
- 2 Sprigs of Fresh Thyme
- 175ml (¾ Cup) White Wine
- 35g (2 Tbsp + 1 Tsp ) Butter
- 35g (1 Small) Shallot
- 125g (5-6 Rashers) Smoked Streaky Bacon
- 100g (⅔ Cup) Peas, defrosted if frozen
- 100g (⅔ Cup) Broad Beans, defrosted if frozen
- 175g (6oz) Black Pudding
- 1 Tbsp Cooking Oil
- Peel and dice the shallot as finely as you can.
- Cut the bacon into 5mm thick strips.
- Remove the skin from the black pudding and cut it into a 1cm (1/2") dice.
- Heat the stock in a small (15-17cm or 6-7") saucepan and keep it hot (but not boiling) as you cook.
- Melt the butter 28cm or 11" skillet over a medium heat and when the butter foams add the bacon and thyme, then cook gently for 5-6 minutes or until the bacon begins to go golden.
- Add the diced shallot and cook for another 2-3 minutes,
- Tip in the arborio rice and stir continuously for 3-4 minutes.
- Pour in the wine, again stirring continuously until almost all of the wine has disappeared.
- Add the vegetable stock little by little, starting with around 50ml at a time. Stir continuously for the first two additions and again cook until almost all of the stock has gone.
- After the first two additions, you can add the stock in 100ml portions and just stir it occasionally.
- Whilst the risotto is cooking defrost the peas and broad beans by running them under cold water, then peel the leathery skins from the broad beans.
- Once the risotto has pretty much finished cooking stir in the peas and broad beans and stir to heat through, then remove from the heat, cover and allow to sit for 5 minutes.
- Just before you add the peas and broad beans to the risotto heat a second non stick frying pan (20cm or 8") over a medium-high heat and add the black pudding and fry until nicely cooked. This should take 5-7 minutes.
- Just before serving remove the thyme and stir through the black pudding reserving a few pieces for the top and serve.
Amount Per Serving: Calories: 1105Total Fat: 74gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 41gCholesterol: 205mgSodium: 2593mgCarbohydrates: 49gFiber: 6gSugar: 9gProtein: 43g
Calorific details are provided by a third-party application and are to be used as indicative figures only.