Bacon and asparagus risotto

    35 min

    This creamy risotto is bursting with flavour and ideal for celebrating the arrival of asparagus season.

    5 people made this

    Serves: 4 

    • 700g asparagus, trimmed
    • 3 tablespoons of extra virgin olive oil
    • 70g bacon, diced
    • 1/2 onion, finely chopped
    • 1 garlic clove, finely chopped
    • 1/2 tablespoon of chopped parsley
    • 350g Arborio rice
    • 100g Asiago cheese, diced
    • salt, to taste
    • 1 tablespoon butter or cream

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Cook the asparagus in boiling water for 4 to 5 minutes, or until al dente; drain but reserve the cooking water.
    2. Heat oil in a pan over medium heat. Stir in bacon, onion and garlic; cook and stir until golden, about 5 minutes. Stir in chopped parsley.
    3. Add rice; continue to cook and stir for another 15-18 minutes, adding some of the reserved cooking water from the asparagus when the liquid evaporates.
    4. Add asparagus and Asiago cheese. Season to taste with salt. Stir in 1 tablespoon of butter or cream before serving.

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