Risotto with Asparagus and Pancetta

This creamy Italian risotto features tender asparagus and pancetta, cooked with fragrant onions and Arborio rice. The dish is prepared by toasting the rice, then gradually adding hot broth until it reaches a velvety consistency. Finished with butter, this risotto is rich, comforting, and perfect for a satisfying family meal

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Prep Time 20

Cook Time 40

Resting time 2

Total Time 2

Servings: 4 people

Course: DINNER, Lunch

Cuisine: Italian

Calories: 620

Ingredients Equipment Method Notes

Ingredients

1 Onion
2 tbsp Olive Oil
30 g Butter
1 bunch Asparagus
100 g Pancetta
400 g Arborio Rice
1 Stock Cube
1 L water
1/2 glass White Wine

Equipment

1 Large Frying Pan
1 Small Pot
2 Chopping Board
2 small Kitchen knives

Method

Take the onion, cut it in small pieces using the chopping board.
Wash and trim the asparagus, removing the tough woody ends.
Cut the tips off and set aside. Slice the stalks into rounds.
Get the pan, turn up the stove for 30 seconds, then add olive oil
Wait another 30 seconds to warm, then add the onion and the chopped asparagus till the onions reach a golden colour
At this stage add the rice and make it toast for couple of minutes, stirring at times
Pour in the white wine and let it evaporate
Add a ladle of hot broth to the rice and stir. Continue adding broth one ladle at a time, stirring frequently, allowing the rice to absorb the liquid before adding more.
Add the pancetta to allow cooking and soften. (if you love it crispy then fry it in a small pan for few minutes before transferring it to the large pan with the risotto)
When the rice is cooked, remove from heat. Stir in the butter to give a better taste and consistency to the risotto
Plate the risotto with a bit of the sauce left from the pancetta and asparagus. Serve immediately while hot.

Notes

The secret to make this dish tasty and delicious is to preserve some of the broth and butter mixed with pancetta and asparagus flavors.

Risotto with Asparagus and Pancetta