- 3 large knobs of butter and 2 tbsp olive oil for the risotto
- 1 pack of smoked bacon
- 1 chopped onion
- 2 cloves of crushed garlic
- 400g/14oz arborio (risotto) rice
- 1 glass white wine (optional)
- 2 pints of hot stock (chicken or vegetable)
- 1 bunch of asparagus chopped into large chunks
- parsley, chopped to finish
- Chop the bacon and fry it in the pan on a medium with 1 tbsp of the oil, when it is golden and crispy remove it from the pan and set aside.
- In the now empty pan add in the butter and the rest of the oil then onion and cook for 5-10 minutes until softened, add the garlic and cook for a further 5 minutes.
- Add the rice to the pan and stir for about a minute until the grains are coated with the oil and butter. Pour in the wine and stir continuously until it has cooked into the rice. Add a good ladle of hot stock and and season well with salt and pepper.
- Turn the heat down so the stock is simmering gently. Keep adding ladles of stock as it cooks into the rice, stirring and moving the rice around in the pan.
- After about 15-20 minutes the rice should be soft but still have a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too loose. Add extra stock if necessary.
- Add in the asparagus and cook for a further 5 minutes. Then turn off the heat, pop and the lid and leave for 5 minutes to rest.
- Sprinkle over the chopped parsley and its ready to serve!
Serve with cheese, garlic bread and a nice glass of wine (makes this recipe a bit less healthy!)