This Risotto with Asparagus and Pancetta is a luxurious springtime Italian dish combining tender Arborio rice, crisp asparagus, and savory pancetta. Perfect for family dinners or special occasions, it’s creamy, flavorful, and simple to make at home. The subtle crunch of asparagus and the smoky notes of pancetta elevate this risotto into a restaurant-quality meal.
Risotto with Asparagus and Pancetta
This Risotto with Asparagus and Pancetta is a luxurious springtime Italian dish combining tender Arborio rice, crisp asparagus, and savory pancetta. Perfect for family dinners or special occasions, it’s creamy, flavorful, and simple to make at home. The subtle crunch of asparagus and the smoky notes of pancetta elevate this risotto into a restaurant-quality meal.
Ingredients
Equipment
Method
- Heat olive oil in a large pan. Sauté pancetta until crispy, then remove and set aside.1 Onion
- In the same pan, sauté onion until soft. Add Arborio rice and toast for 2 minutes, stirring constantly.1 bunch Asparagus
- Pour in white wine and stir until absorbed.2 tbsp Olive Oil
- Begin adding warm stock, one ladle at a time, stirring constantly until rice is creamy and al dente (18–20 minutes).1 Onion, 1 bunch Asparagus
- About 5 minutes before risotto is done, add asparagus to cook until tender-crisp.400 g Arborio Rice
- Stir in crispy pancetta, butter, and Parmesan (if you like it). Season with salt and pepper.1/2 glass White Wine
- Serve immediately with extra Parmesan and a drizzle of olive oil. Buon Appetito!1 L water, 1 Stock Cube
- Cloudy Bay Marlborough Sauvignon Blanc 750mL sings with tropical fruits & citrus crunchiness. There is genuine complexity here! For this delicious dish I'm going to pick white wine, as the aroma and the light body combine perfectly with the risotto. < ://www.amazon.com.au/Cloudy-Marlborough-Sauvignon-Blanc-Bottle/dp/B0D93792WC?crid=JFYSDB8ULFDO&dib=eyJ2IjoiMSJ9.umOaXAwRs0GrtV_3yUgsbw3bi-80b95qVPO58wmgNkZtdXKypOde93C12ccnIoKQL0eNWLPi1mZEvP1o_z1_yXbl9bBhvd22Y0F0e4KHSn9Y-itp9illhoLAS8xbuRxAN03LfEDUfN7oeSHHxisBDzTbNk6Mmnubz_3oGpUEmkZVe-Vtg-26No05uFBF5udx6bH78pk0zy7aawtmrpI7VQxuTCZArLl9CzgrKeAfXm-LEGwqqdlBuPHrS_YqPAuJCRE6VCSKT4G6h6JPopSChHmrZvb2oZpyeA-npL3meMk.VnE2oSsMGFgX9E9jmPr58NPiyj8HL8MTJRLDeG_V808&dib_tag=se&keywords=sauvignon+blanc+new+zealand&qid=1752369893&sprefix=sauvignon+blanc+n%2Caps%2C355&sr=8-15&linkCode=ll1&tag=tastehomereci-22&linkId=0a935fcf4241585a7d221b8093d45381&language=en_AU&ref_=as_li_ss_tl
- This is my cheapest selection for those that do not want to overspend for the wine but still desire to accompany the dish a good wine to taste and sip. Giesen Estate Sauvignon Blanc 2015 is crafted from a blend of grapes sourced from 50 vineyards across Marlborough’s Awatere and Wairau Valleys. The diverse soils, ranging from free-draining alluvial and silt to clay loams, contribute to a broad spectrum of aromas and flavors. The winemaking philosophy emphasizes balanced cropping and optimal ripening, aiming to reflect the unique terroir of each site.https://www.amazon.com.au/Giesen-Estate-Sauvignon-Blanc-White/dp/B09B7FMF4B?crid=JFYSDB8ULFDO&dib=eyJ2IjoiMSJ9.umOaXAwRs0GrtV_3yUgsbw3bi-80b95qVPO58wmgNkZtdXKypOde93C12ccnIoKQL0eNWLPi1mZEvP1o_z1_yXbl9bBhvd22Y0F0e4KHSn9Y-itp9illhoLAS8xbuRxAN03LfEDUfN7oeSHHxisBDzTbNk6Mmnubz_3oGpUEmkZVe-Vtg-26No05uFBF5udx6bH78pk0zy7aawtmrpI7VQxuTCZArLl9CzgrKeAfXm-LEGwqqdlBuPHrS_YqPAuJCRE6VCSKT4G6h6JPopSChHmrZvb2oZpyeA-npL3meMk.VnE2oSsMGFgX9E9jmPr58NPiyj8HL8MTJRLDeG_V808&dib_tag=se&keywords=sauvignon+blanc+new+zealand&qid=1752370350&sprefix=sauvignon+blanc+n%2Caps%2C355&sr=8-34&linkCode=ll1&tag=tastehomereci-22&linkId=83841054b8cfce234af2098a3487847a&language=en_AU&ref_=as_li_ss_tl
Nutrition
Notes
💡 Cooking Tips & FAQs
- Best rice for risotto: Arborio or Carnaroli for creamy texture.
- Asparagus tip: Blanch or sauté lightly before adding if you prefer extra crunch.
- Make it vegetarian: Skip pancetta and add sautéed mushrooms for depth.
- Enhance flavor: Finish with a splash of lemon juice for brightness.
🍴 Serving Suggestions
- Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
- Serve alongside a light green salad or roasted vegetables.
- Garnish with fresh herbs like parsley or chives.
🥡 Storage & Leftovers
- Best eaten fresh; risotto can lose creaminess when stored.
- Store leftovers in the fridge for up to 2 days; reheat gently with a splash of stock.
- Not ideal for freezing.
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