Tuesday, 19 May 2020

Risotto with asparagus and smoked bacon

10 minutes to prepare Serves 4



Just another asparagus' recipe.

With each attempt at risotto's recipes, it becomes even easier and even tastier.
I love how versatile risotto is and how we can create the most uncommon combinations. When I add any scrumptious ingredient to this creamy rice, it becomes a more fun and flavorful dish.

Every bite of this asparagus risotto was so cheesy and packed with deliciousness. Not only did we I loved the wonderful creaminess, but I also loved how beautifully the ingredients worked together.
Besides the amazing flavors, I absolutely enjoy how this asparagus risotto features fresh vegetables. After consuming a meal filled with fresh vegetables, I feel so energized and so excited to come up with more veggie packed dinner ideas!

I am certain that after you try this recipe, you will want to make it again and again.
The crispness of the asparagus paired with the salty bacon was such an incredible combination. Mixed with cheese and rice, this dish was one of our favorite risottos yet!

Here's what you will need for the 4-serving recipe:

320 g Carnaroli rice 
1 shallot
150 g asparagus
1/2 glass Cointreau liquor
50 g smoked bacon cut into bacon
1 l vegetable broth
40 g grated Parmesan cheese
40 g butter
EVO oil
salt and pepper

  1. Rinse the asparagus under cool water to remove any grit. Snap off the bottom inch using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins
  2. Peel asparagus' tough outer skin
  3. Pour 1 l of water in a large pot and bring to boil. As soon as the water boils, dip asparagus in the pot, and go on with the cooking for about 5 minutes
  4. Drain asparagus' and place them on a cutting board. Separate the stems from the tips, then chop the stems into thin slices while keeping the tips aside
  5. Meanwhile, pour 1 tablespoon of EVO oil in a pan, and add the shallot - chopped - and the smoked bacon. When the bacon becomes transparent, add the stems, and pan-fry for a couple of minutes
  6. Pour the rice into the pan and let it toast for 1 minute. Simmer it with the Cointreau until it evaporates 
  7. Add the asparagus chopped stems to the rice and go on with the cooking, adding a spoonful of boiling broth at a time, as for a normal risotto, (please refer to the cooking time indicated on the rice package) 
  8. A few moments before the rice is done, add the asparagus' tips, and freshly ground pepper (be generous with it)
  9. Take off the heat and stir in the Parmesan cheese and butter. Serve hot with freshly ground pepper on top

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

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