Ingredients
- 1 Bunch asparagus trimmed and cut into 2–3 cm pieces
- 1 cup peas fresh or frozen is fine
- 1 cup Arborio rice
- 2 shallots finely chopped
- 2 cloves garlic minced
- 1/2 cup dry white wine optional
- 4 cups vegetable or chicken broth kept warm
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup grated Parmesan
- 1/4 cup smoked bacon sliced
- Juice of 1 lemon or less to taste
- Salt & black pepper to taste
- Optional: 1tbsp fresh parsley or basil chopped
Instructions
Prepare the bacon:
- Fry the bacon for a few minutes until golden and crispy. Set aside.
Prepare the rice:
- In the same pan, pour the olive oil and add the onion, and cook for 5 - 6 minutes until softened. Add the garlic and cook for another 1 minute.
- Now it's time for the rice, add it, and stir vigorously. Add the white wine and wait until the liquid boils. Add 1/2 of the broth and simmer on a low heat until the rice has almost completely absorbed the liquid. Add the remaining broth along with the asparagus and peas. Stir gently and let cook until the liquid is absorbed by the rice.
- Note: If necessary, add 1/4 cup or more water until the rice is completely cooked.
Assemble the risotto:
- Once the rice is cooked, add the butter and stir gently. Then add the parmesan and stir again.
- Crumble the bacon that you fried at the beginning and add it on top of the risotto. Squeeze fresh lemon juice and sprinkle.
- Serve with fresh parsley or basil.