Recipe: Bacon & Asparagus Risotto

Instructions

1. Fry the bacon bits until very brown and crispy and drain on paper towel, set aside.
2. Add 50g of butter, garlic and onion to a large, high sided frypan. Fry until onion is translucent but not coloured,add the rice and cook, stirring frequently, for 1 minute to coat each grain in butter.
3. Add the wine and stir continuously, until almost totally absorbed.Continue by adding stock, 1/2 cup at a time until rice is well cooked but has a little ‘bite’ in the middle.
4. Add the asparagus and cook for two minutes. Turn off the heat and add 20g butter (optional), pepper and Parmesan to taste (be generous). Stir through and let it sit for 5 mins before serving.
5. Serve with remaining Parmesan and bacon bits on top.