Asparagus, Leek and Bacon Risotto
Creamy and rich, this delicious risotto is making the most out of our fresh asparagus. Pair this with your favourite white wine or rosé and enjoy!
You can shop the ingredients here!
Ingredients;
- 200g risotto rice
- 250g asparagus, chopped
- 6 rashers of bacon, chopped and fried until crispy
- 1 leek, finely sliced
- 2 cloves of garlic, crushed and minced
- 1 knob of butter
- Juice of 2 lemons
- 1ltr veg stock
- 3 shallots
- 30g Parmesan cheese
Method;
- In a large pan, melt your butter on a high heat and add in the shallots and garlic. Cook until the shallots begin to soften then add in the leeks and cook for around 5 minutes until they have softened
- Add in the risotto rice and toast for around 5-6 minutes. Squeeze in the lemon juice and start to slowly ladle in your stock, stirring often
- As the rice absorbs the stock, add in a ladle and continue to stir
- Just before your final ladle of stock, add in the asparagus to allow it to cook
- Once your rice has almost completely absorbed the stock, add in the Parmesan and bacon pieces. Mix in until the rice becomes creamy and serve.
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