Name: Bacon, leek and asparagus risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 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

Bacon, leek and asparagus risotto

Wonderfully hearty and warming, this tasty bacon, leek and asparagus risotto is simmered in a fragrant white wine sauce to produce a beautiful dinner dish.

Serves 6

Prep

15M

Cook

30M

Total

45M

Ingredients

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

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.

Women's Weekly Food