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Thursday, 10 May 2012

Bacon and asparagus risotto

I love risotto, its so comforting and goods to eat. You can make it sticky and gooey for the winter or light and healthy for the spring/summer This recipe is prefect for the Spring also asparagus is in season right now!


  • 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

  1. 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.
  2. 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.
  3. 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. 
  4. 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. 
  5. 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.
  6. 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.
  7. 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!)

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