Saturday, September 15, 2012

Asparagus, Celery, Pea and Bacon Risotto

This recipe for Asparagus, Celery, Pea and Bacon Risotto is another gem of a recipe from Claire! I've never been a huge fan of Asparagus, but this recipe has got me hooked! Try it! You might just be converted :) The pea and bacon combo is the bomb!



Asparagus, Celery, Pea and Bacon Risotto

Ingredients:
1L Chicken Stock
200g Celery, sliced (or an onion will do
150g Streaky Bacon, sliced
Olive Oil
400g Rice
75ml Dry white wine
350g Asparagus (I like the fresh baby green ones) cut into 2 cm pieces, reserving the heads
150g Frozen Peas
100g Parmesan Cheese (DF: Omit the cheese)

Method:
1. Saute celery and bacon in oil. (optional: reserve the bacon to sprinkle on top when serving)
2. Add rice and cook for 2 min.
3. Add rice and 1 ladle of stock at a time, giving it time to absorb each ladle, (Half way, add the asparagus and peas.)...until all the stock is used up.
4. Heat a griddle pan until smoking and sear asparagus heads until a bit charred.
5. Serve the risotto with Asparagus heads Bacon and Parmesan sprinkled on top.

DELISH!!!

Serves 4-6
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