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Risotto with asparagus, smoked bacon and parmesan

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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


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.

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