Asparagus, Courgette & Pea Risotto with Smokey Bacon
Asparagus, Courgette & Pea Risotto with Smokey Bacon screams summer to me! I love green asparagus in the summer—there’s just something about its fresh, slightly nutty bite that makes it the perfect ingredient for a light yet satisfying dish. I picked up a beautiful bunch at our local farmers market last weekend, and with the temperatures reaching epic summer heights, I knew exactly what I wanted to make—an equally epic, sunshine-filled summer risotto.
This dish is everything I love about seasonal cooking: simple, fresh, and packed with vibrant flavours. The combo of tender green asparagus, sweet courgette, and bright green peas gives the risotto a gorgeous colour and fresh taste. And let’s not forget the smokey bacon—salty, crispy, and the perfect contrast to all that green goodness.
The secret to a creamy risotto? Steaming hot stock! Add it bit by bit and stir lovingly—patience is key. It gives the rice time to soak up all that flavour and become gorgeously velvety. Serve with a crisp glass of white wine and enjoy al fresco. It’s what summer evenings are made for.
Oh and if you love risotto as much as I do, don’t miss my other seasonal favourites:
– Leek, Pea, Wild Garlic & Lemon Risotto with Crispy Prosciutto di Parma
– Swiss Chard & Asparagus Risotto with Poached Egg
– Autumnal Mushroom Risotto
Why You’ll Love This Asparagus, Courgette & Pea Risotto
✔️ Fresh & summery – Packed with seasonal veg like green asparagus and courgette.
✔️ Salty crunch from smokey bacon – Adds richness and contrast.
✔️ Creamy and comforting – Classic risotto technique, no shortcuts.
✔️ Perfect for summer dinners – Light enough for warm evenings.
✔️ Easy to adapt – Skip the bacon for a vegetarian version or swap in pancetta or crispy prosciutto.
✔️ Great for leftovers – Even better the next day with a fried egg on top.
Can I make this risotto vegetarian?
Absolutely! Just leave out the smokey bacon and maybe add a few toasted pine nuts or parmesan shavings for that extra bit of umami.
Can I use frozen peas?
Yes, frozen green peas work great in this recipe. No need to thaw—just stir them in during the final few minutes.
What’s the best rice for risotto?
Go for Arborio, Carnaroli, or Vialone Nano rice—these absorb liquid well and stay creamy without getting mushy.
Can I make this risotto ahead of time?
Risotto is best served fresh, but you can prep the veg ahead and keep them chilled. If you have leftovers, gently reheat with a splash of leftover stock or water.
Asparagus, Courgette & Pea Risotto with Smokey Bacon
(4 votes, average: 3.00 out of 5)
Loading...Ingredients
- 250 g smokey bacon, cubed
- 350 g risotto rice
- 1 tbsp olive oil
- 1 knob of butter (leave out if keeping it vegan)
- 1-2 shallots, finely chopped
- 2-3 garlic cloves, minced
- 1 celery stalks, finely chopped (optional)
- 1 courgette, grated
- 100 ml white wine
- 1.5 liter stock (see notes), make sure it's hot and just simmering
- 150 g frozen peas
- 250 g green asparagus, tough ends chopped off
- Pepper & salt to taste
- 50 g parmesan cheese, finely grated
Instructions
Heat the stock in a pan so it's ready to use when needed, the secret to good risotto is hot stock!
In a large high rimmed pan add the smokey bacon (without oil) and fry until crispy until crispy. Remove with a slotted spoon and set aside.
Heat the olive oil and butter in a large sauce pan and add the shallots, celery, garlic and a pinch of salt. Sauté on medium heat until softened, ± 3 minutes.
Add the risotto rice and stir to coat it all in the oil. Let it sauté fir 1-2 minutes.
Deglaze the pan with the wine and scrape all the goodness from the bottom of the pan. Let it simmer for 1-2 minutes to let the alcohol evaporate. Add in the grated courgette and stir through (the courgette will pretty much disintegrate but will definitely add an extra smoothness to the risotto).
Add a ladle of hot stock to the rice and stir, let it bubble away on medium heat until all the liquid has been absorbed.
Repeat until all the stock has been absorbed and the rice is cooked through, this will take about 25 minutes, you need some patience. If the risotto is too thick add a drop of water now and then to get your desired consistency, I think I added about a cup.
Add the raw asparagus in for the last 2-3 minutes together with the grated parmesan, stir carefully until the parmesan has melted.
For the last minute add the frozen peas and the bacon and stir until they're heated through, ± 1-2 minutes.
Serve with a fresh salad on the side (for example with this Lemon Vodka Vinaigrette salad)
Notes
For the stock you can use either chicken or vegetable stock. When heating up add the tough bottoms you chopped off the green asparagus and let it simmer for at least 10 minutes.
