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Asparagus and Bacon Risotto


Top down view of asparagus risotto

Asparagus and Bacon Risotto

Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Servings 4


  • 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


  • 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.


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.
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