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Recipe

Bacon, leek and asparagus risotto

Wonderfully hearty and warming, this tasty bacon, leek and asparagus risotto is simmered in a fragrant white wine sauce to produce a beautiful dinner dish.

May 29, 2014 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
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Ingredients

Bacon, leek and asparagus risotto
  • 1.5 litre vegetable or chicken stock
  • 1 tablespoon extra-virgin olive oil
  • 4 rashers rindless bacon, chopped
  • 1 small leek, sliced
  • 1 clove garlic, crushed
  • 2 cup arborio rice
  • 1/2 cup dry white wine
  • 1 bunch asparagus, trimmed, sliced
  • 1/3 cup grated parmesan
  • 40 gram butter, chopped
  • 烤松子,服务
  • extra shaved parmesan, to serve

Method

Bacon, leek and asparagus risotto
  • 1
    Pour stock into a medium saucepan. Bring to a slow simmer on medium heat. Keep warm.
  • 2
    Heat oil in a large, heavy-based saucepan on medium. Saute bacon, leek and garlic 3-4 minutes, until tender. Add rice, stirring 1 minute, to coat well in oil.
  • 3
    Mix in wine, stirring 1-2 minutes, until absorbed. Add hot stock, 1 cup at a time, stirring until liquid is almost absorbed, 15-20 minutes. Rice should be creamy with a slight bite. Stir asparagus through. Cook a further 3-4 minutes.
  • 4
    Remove from heat. Stir parmesan and butter through Season to taste. Set aside, covered, 1-2 minutes. Serve sprinkled with pine nuts and extra shaved parmesan.

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