Delicious Asparagus risotto with Bacon

Delicious Asparagus risotto with Bacon

• Italian-style risotto with asparagus, with added bacon and broth is quick and easy to prepare. Follow the recipe.

Ingredients: simple, total time: 45 min. 2 serving

• 3 Tbsp Olive oil EVO

• 1 pack asparagus/ 8 pieces

• 1/2 onion/ finely chopped

• 50 g pork cheek bacon/ diced

• 3 cloves of garlic/ minced

• 1 carrot/ diced

• 450 ml vegetable broth

• 100 ml water

• 1 cup rice/ 200 ml

• 1 Tbsp butter

• 1 Tbsp grated Parmesan cheese

• salt and pepper to taste

Delicious Asparagus risotto with Bacon

Preparation:

1. Prepare all the ingredients as described above

2. Wash the asparagus well and discard the harder lower part.

3. After that, cut the tops about 6 - 7 cm.

4. Add water and one teaspoon of salt, wait for it to boil and then add asparagus prepared for cooking. Cook for about 6-7 minutes.

5. You don't have to throw away the water in which it was cooked, I used it for the soup. You can add a bag of soup, so you will have a tasty and full of vitamins.

6. Remove the asparagus with a slotted spoon and leave to cool.

7. When it has cooled down, blend the asparagus stalk parts and leave the tops for decoration.

8. During this time, chop the onion, carrot and bacon into smaller cubes.

9. Make the broth by adding the soup cube to a small pot and wait for everything to dissolve and boil, then turn off the heat.

10. Add a little olive oil to a deep, medium-sized pot or pan and heat over moderate heat.

11. Add the chopped onion, fry and stir for a few minutes until it becomes glassy.

12. Add the chopped bacon and fry the carrots until the bacon becomes transparent.

13. Immediately add the chopped garlic, as soon as it smells, add the rice and mix everything well for a few minutes, then pour over half the amount of broth.

14. Mix well and let it cook for about 10-12 minutes, then add the rest of the broth and stir.

15. When the rice has swollen, add the blended asparagus and 100 ml of water, mix again and let it simmer for another 10 minutes.

16. Towards the end, add butter and 1 spoon of grated Parmesan cheese. Mix well and cook for another 2 minutes. Put out the fire.

17. Serve in shallow plates and decorate with asparagus tips over the risotto.

Buon appetito!

NOTE:

• With this risotto you can also add vegetables such as zucchini or fennel. Cut the fennel into onions and cook in boiling water for 7 minutes.

• Serving size for four: you can add more rice, 2 cups is enough, 100 g bacon, from the vegetables add another carrot and asparagus about 12 pieces.

  
  

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