Risotto with Asparagus and Bacon

Risotto is one of the quickly prepared dishes, but you will still need to take your time to make it. To ensure the rice grains swell nicely, we cook it at low temperatures and make sure to add hot broth gradually. In this spring version, we enrich it with crispy green asparagus, and for added flavor and aroma, you can also include a bit of homemade smoked bacon.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 250 g Asparagus, fresh

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 1 piece Parsley, fresh

  • 50 g Meat, pork, smoked bacon

  • 150 g Rice, white, short grain

  • 1 piece Butter, unsalted

  • 0.5 dl Alcohol, Wine, White

  • 1 spoon Sour cream

  • 2 spoons Cheese, Parmesan, grated

  • 2 spoons Pine nuts

  • pieces Salt, table

  • pieces Oil, olive

Steps

  1. Wash the asparagus and cut or snap off the woody ends. Add these ends along with onion skins, half an onion, garlic, and a sprig of parsley to a pot and pour in about a liter of water. Place it on the stove and let the broth cook while you prepare the other ingredients. Once the broth comes to a boil, season it with salt.

  2. Cut off the asparagus tips and slice the remaining stalks into smaller pieces. Cut the bacon into slices or chunks, and finely chop the remaining half of the onion.

  3. In a medium-sized deep pan (you can also use a wok), slowly fry the bacon. Once it becomes crispy, add the onion and sauté for about 5 minutes until it becomes translucent and soft. Be careful not to let the onion brown, so lower the heat if necessary. Add the rice and sauté until it becomes translucent. If needed, add a bit of butter or oil.

  4. Pour in the white wine. Wait for the alcohol to evaporate, then stir in the chopped asparagus pieces. Add enough broth to completely cover the rice. Cook on low heat until the rice absorbs all the liquid, then add more broth. Stir the rice frequently to prevent it from sticking to the bottom of the pan. Continue cooking for the next 15 to 20 minutes, gradually adding more broth. Season the risotto with ground pepper while cooking.

  5. When the rice is cooked to the right texture (still firm to the bite) and there is no excess liquid in the pan, add the Parmesan cheese. If desired, stir in a tablespoon of mascarpone or sour cream. Mix well and let it sit for a few minutes to allow the flavors to meld.

  6. Meanwhile, toast the pine nuts in a dry pan. Once they turn golden brown, transfer them to a bowl. In the same pan, melt a tablespoon of butter and sauté the asparagus tips, lightly seasoning them with salt and pepper.

  7. Serve the risotto on plates. Sprinkle the toasted pine nuts over the top and place a few sautéed asparagus tips on each serving. Finish with a drizzle of olive oil. Serve the dish immediately.

Nutrition Information (Per 100g)

  • Calories: 337.47 kcal
  • Fat: 28.41 g
    • Saturated Fat: 15.74 g
  • Carbohydrates: 15.63 g
    • Sugars: 0.66 g
  • Protein: 3.82 g
  • Fiber: 1.09 g