Chorizo and Broad Bean Risotto

I'm not normally a fan of risottos but this recipe from Good Food drew me in and practically forced me to cook it. I blame the chorizo, I love the stuff. beautiful in a rich tomato sauce or simply eaten with a platter of good cheese, bread and of course wine.
This recipe is like any good risotto should be; rich, creamy and with the added spice of the chorizo, perfect on a crisp autumn evening.

Chorizo and Broad Bean Risotto
Ingredients
1tbsp olive oil
100g smoked bacon, diced
2 shallots, chopped
2 garlic cloves, crushed
350g small cooking chorizo, diced
300g risotto rice
1 litre hot chicken stock
300g frozen broad beans

Method
Heat the oil in a medium sized pan then add the bacon, shallots, garlic and chorizo.
Cook gently for about 8 minutes
Add the rice and coat with the cooking juices.
Add just enough stock to cover the rice and bring to a simmer
Gently cook until absorbed
Continue adding a ladle at a time and gently cook.
Just before the final ladle, stir in the beans and cook for 3-4 minutes.

Serve and enjoy.