Asparagus, Pea and Bacon Risotto

A simple asparagus, pea and bacon risotto recipe. Perfect with a glass of chilled white wine.

Asparagus, Pea and Bacon Risotto

Who doesn't love risotto? I certainly do, and have plenty of risotto recipes on my blog! This asparagus, pea and bacon risotto is one of my all time favourites.
These days I tend to use the oven baked method for making risotto, which leaves me free to do all the other stuff that needs doing around the house.

When its just hubby and I though, I revert to the traditional way (like I have with this risotto), adding a ladleful of stock at a time and stirring continuously for half an hour.



Did you know asparagus are the cultivated young shoots of a lily plant?

As well as being very tasty, asparagus are also really nutritious, packed with vitamins A and C, potassium and iron.

British asparagus is at it's best from May to July, so don't hang around when it's season!

Pin the recipe for later!

asparagus, pea and bacon risotto recipe #risotto

Top tips for making risotto

In this recipe you need to blanch the asparagus before adding it to the risotto. Make sure you plunge the blanched asparagus into ice cold water so it retains its lovely vibrant green colour.

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!

I usually serve risotto with garlic bread and a glass of chilled white wine. Delicious!

Other asparagus recipes you might like


Try this next!

Another yummy risotto recipe made with chorizo. Broad beans would be a great seasonal addition to this recipe. 

Chorizo risotto


Asparagus Risotto, Asparagus, Pea & Bacon Risotto
Yield: 4

Asparagus, Pea & Bacon Risotto

Asparagus, Pea & Bacon Risotto

Prep time: 15 MCook time: 30 MTotal time: 45 M
A simple asparagus, pea and bacon risotto recipe


  • 1 Onion, chopped
  • 2 Garlic Cloves, chopped
  • 6 Rashers Smoked Bacon, chopped
  • 300g Risotto Rice
  • 100ml White Vermouth or white wine
  • 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)


  1. In a large non stick pan, fry the onion and garlic in a tablespoon of butter until soft.
  2. Turn up the heat then add the bacon and fry until crispy.
  3. Add the risotto rice and stir until each grain is coated in buttery juices.
  4. Pour in the vermouth (or wine) and cook off the alcohol for a minute or two.
  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.
  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.
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