You are here: Sheer Pleasure > Recipe box > Risotto with asparagus, smoked bacon and parmesan
Risotto with asparagus, smoked bacon and parmesan

Summer salad
Strawberry cheesecake
A trendy table
Decorate your dinnerware with japanese masking tape

Risotto


Risotto with asparagus, smoked bacon and parmesan


Preparation : 15 min

Serves 6

Ingredients :

- 300 g risotto Arborio rice
- 400 g fresh asparagus
- 1 onion
- 10 cl dry white wine
- 1 L vegetable stock
- 1 tbsp oil
- 15 g margarine
-12 thin slices of smoked bacon
- 100 g parmesan (block)
- 100 g grated parmesan

Preparation: 

Fry the slices of bacon in a small amount of oil and set aside.
Wash the asparagus and cut the hard part of the stem off (set aside for the vegetable stock). Cut the stems into slices. Cook them in the margarine for approximately 3 minutes. They should remain crunchy. Place the asparagus tips into boiling water and cook for 2 minutes. Drain them and keep them warm.
In a thick based pan or a wok, fry the chopped onion in a little oil. Add the rice and stir for 1 to 2 minutes. Add the white wine. Let it evaporate and season with pepper. Pour the warm stock gradually and stir continuously. When the rice is nearly cooked, add 100g grated parmesan. Keep cooking until the rice is soft and creamy. 
Serve the risotto on the plates immediately, add the asparagus tips, the bacon slices cut in half and finish with parmesan shavings.

  Send to a friend
  Print this page
 
Cream of chestnuts with foie gras
Sweetbreads with morels and chanterelles
Small meringues and sweet creams
Carrot-orange and ginger smoothie
Homemade muesli
Detox herbal tea
Softly does it!
Magnificent white
Verrines gift pack
Pretty glasses wrapped up warm
 
Join us | Credits | Website plan | Legal mentions | Legal mentions - Cookies | Add to your favourites |