Asparagus, Pea and Bacon Risotto

Asparagus, Pea and Bacon Risotto

Who doesn't love risotto? When I'm making it for the kids I tend to use the oven baked method which leaves my hands free for nappy changes, fixing lego models, plaits - you name it. When its just hubby and I, I revert to the traditional way, adding a ladleful of stock at a time and stirring continuously for half an hour. It's a great stress reliever after a long day. If you want to make this veggie friendly, just omit the bacon - although it does give the dish a wonderful smokey flavour.

A top risotto tip - if you have some clotted cream lurking in the fridge, a tablespoon stirred through the risotto at the end of cooking gives it a lovely rich creamy texture. Try it!


| Serves: 4 | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Total Time: 40 Minutes |


  • 1 Onion, chopped
  • 2 Garlic Cloves, chopped
  • 6 Rashers Smoked Bacon, chopped
  • 300g Risotto Rice
  • 100ml Vermouth
  • 1 Litre Vegetable Stock
  • 100g Frozen Peas
  • Small bunch of fine asparagus spears, blanched for 2 minutes then refreshed in cold water
  • Parmesan shavings to serve (and a dollop of Clotted Cream)


  • Step 1: In a large non stick pan, fry the onion and garlic in a tablespoon of butter until soft.
  • Step 2: Turn up the heat then add the bacon and fry until crispy.
  • Step 3: Add risotto rice and stir until each grain is coated in buttery juices.
  • Step 4: Pour in the vermouth and cook off the alcohol for a minute or two.
  • Step 5: Start adding the stock a ladleful at a time, stirring continuously. When you only have a few ladles of stock left, add in the peas and blanched asparagus.
  • Step 6: Once all the stock has been added and the rice is cooked, take off the heat and stir in some Parmesan shavings and a dollop of clotted cream if you have any.

| Author: Beth Sachs | Date: 11th August 2015 |


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