Asparagus and Pancetta Risotto
Celebrate spring with this creamy risotto featuring fresh asparagus, crispy pancetta, and parmesan. Simple, seasonal, and full of flavour – perfect for any night of the week!
Ingredients
- 160g rice for risotto
- 1/2 onion (golden)
- 30g butter
- 30g parmesan
- 150g asparagus
- 100g smoked pancetta
- Fine salt to taste
Method
- Clean the asparagus by removing the woody part that appears whitish. Cut them into slices, leaving the long tips that will be used as decoration.
- Cook them in a little water in a pan. When they are soft, drain them.
- In a pan, melt the butter with the sliced onion. when it is golden brown, add the rice and toast it.
- When it is golden, add the salt and the asparagus. Cook, adding vegetable broth or water a little at a time to help the rice cook.
- Add the bacon when almost cooked to flavour the risotto.
- Finally, add the grated parmesan and stir with a wooden spoon until it melts and becomes creamy.
- Add salt and, depending on the creaminess you want to obtain, you can add more or less water or broth during cooking.
- Tip: For a vegetarian version, omit the pancetta and add sautéed mushrooms or peas for extra depth and texture.
Buon Appetito!
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