Asparagus Risotto with Bacon and Crumbled Goats Cheese
Photo: Italian Food Forever
Serves 4
If you are able to obtain the cured Italian-style bacon known as Pancetta, use it in place of the bacon, as it provides a warming, smoky pepperiness to the risotto.
Ingredients
- 100g unsalted butter
- A small onion, chopped finely.
- 200g Arborio rice
- 250ml white wine
- 400g asparagus
- 1 litre chicken stock, hot
- 6 rashers of bacon, cooked
- 200g feta-style goats cheese
- 2 lemons, zest and juice
- 2 tbsp grated Parmesan
- Salt and freshly ground black pepper
Method
1. Melt the butter in a deep saucepan over a low heat. Add the onion and soften it in the butter but do not colour it. Stir in the rice, cook for two minutes and then add the white wine and let it bubble away until it has nearly gone.
2. Break off the last 2cm of the asparagus spears and peel from the base to the tip. Chop the asparagus into 3cm lengths.
3. In a separate saucepan bring the chicken stock to the boil and pour the stock onto the rice and add the asparagus.
4. Cover the pot with a lid and simmer for 15 minutes, until the rice is lovely and creamy.
5. While the risotto cooks, grill the bacon until and then roughly chop into pieces. Stir the bacon into the risotto, add the crumbled goats cheese and gently stir through the risotto until it just begins to melt, add the lemon zest, juice and Parmesan. Season and eat.
