Bacon, leek and asparagus risotto

ingredients

• Bacon, leek and asparagus risotto

  • 1.5 litre vegetable or chicken stock
  • 1 tablespoon extra-virgin olive oil
  • 4 rashers rindless bacon, chopped
  • 1 small leek, sliced
  • 1 clove garlic, crushed
  • 2 cup arborio rice
  • 1/2 cup dry white wine
  • 1 bunch asparagus, trimmed, sliced
  • 1/3 cup grated parmesan
  • 40 gram butter, chopped
  • pine nuts, toasted, to serve
  • extra shaved parmesan, to serve

method

• Bacon, leek and asparagus risotto

  • 1

    Pour stock into a medium saucepan. Bring to a slow simmer on medium heat. Keep warm.

  • 2

    Heat oil in a large, heavy-based saucepan on medium. Saute bacon, leek and garlic 3-4 minutes, until tender. Add rice, stirring 1 minute, to coat well in oil.

  • 3

    Mix in wine, stirring 1-2 minutes, until absorbed. Add hot stock, 1 cup at a time, stirring until liquid is almost absorbed, 15-20 minutes. Rice should be creamy with a slight bite. Stir asparagus through. Cook a further 3-4 minutes.

  • 4

    Remove from heat. Stir parmesan and butter through Season to taste. Set aside, covered, 1-2 minutes. Serve sprinkled with pine nuts and extra shaved parmesan.