Name: Asparagus and Bacon Risotto
Prep time: 15 min
Cook time: 25 min
Ingredients: 500 g of asparagus (cleaned and diced); 280 g rice; 1 onion (chopped); 100 g smoked bacon (diced); 25 g of butter; Vegetable broth (as needed); 50 g Parmigiano Reggiano or Grana Padano cheese (grated); 2 tablespoons extra virgin olive oil; Salt (to taste); Black pepper (to taste)

Asparagus and Bacon Risotto

Print Recipe

Prep Time 15

Cook Time 25

Servings: 4

Course: Main Course

Ingredients Method Notes

Ingredients

500 g of asparagus cleaned and diced
280 g rice
1 onion chopped
100 g smoked bacon diced
25 g of butter
Vegetable broth as needed
50 g Parmigiano Reggiano or Grana Padano cheese grated
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper to taste

Method

Fill a pot with water, season with a pinch of salt and bring to a boil over high heat. Cook asparagus for 5 minutes. Drain them and set them aside.
Heat extra virgin olive oil in a pan over medium heat. Add onion and cook until golden brown.
Stir in bacon and cook for one more minute.
Add the rice and toast it for one minute or until translucent.
Add asparagus and stir well to combine.
Add a ladle of broth and stir.
Continue cooking and adding a ladle of vegetable broth when needed.
When the rice is al dente, remove the risotto from the heat. Add grated cheese and butter. Stir well for 30 seconds.
Season with black pepper.
Serve and enjoy.

Notes

Additional tips

For the risotto, remember to always use short-grain rice like Carnaroli, Arborio or Vialone Nano.
The vegetable broth needs to be warm when added to the risotto. You can let it simmer while cooking risotto.
You can cook asparagus tips apart and use them to garnish the dish.