Asparagus, Pea and Bacon Risotto

Tonight as we were deciding what to have for dinner (from our menu), we decided on risotto. I do love it and though you do have to stay by the stove whilst cooking it, I personally think it's a fairly straight forward and simple dish. 

I would advise that you do not add salt to this recipe. As you are adding bacon, which tends to be quite salty you really don't want to add any more salt. You can always season at the end to your own taste.


1 onion, chopped
1 knob of butter
320 g risotto rice
1 litre of hot vegetable stock
150 g asparagus, chopped
1 cup of peas
Approx 8 slices of bacon, chopped - you can use less than this, particularly if it is quite salty
50 g of parmesan cheese

  1. Put the medium based saucepan over a medium heat, add the knob of butter to the pan.
  2. As soon as the butter is melted, add the onions and cook for 2 minutes until the onions begin to soften slightly, then add the chopped bacon and cook for a further 3 minutes.
  3. Add the rice to the pan and stir round to coat, cooking until all the juices are absorbed.
  4. Put the stock into the pan with the rice, one ladle full at a time. You should wait until the stock is absorbed before adding another ladle full. This will take approx 20 - 25 minutes, keep adding until rice is fully cooked through but still has a bit of bite, season with pepper.
  5. Meanwhile cook the asparagus and peas on a high heat for about 3 minutes.
  6. Take the rice off of the heat and add the cheese, asparagus and peas and serve.
Next time, I just need to be careful with the levels of salt as it was slightly salty!

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