I love green asparagus in the summer! I picked up a bunch at our local farmers market last weekend and since the temperatures have reached epic summer heights I felt it was time to make an epic summer dish. Simple, but oh so tasty.
The trick to a good risotto? Steaming hot stock!
Asparagus, Courgette & Pea Risotto with Smokey Bacon
(1 votes, average: 5.00 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.
