Bacon and asparagus risotto

Name: Bacon and asparagus risotto
Cook time: 20 min
Yield: 4

with parmesan and pea pesto

Ready in around 20 mins

RECIPE FACT:

The story of risotto began in the 14th century B.C., when the Arabs introduced rice to Sicily.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE RICE:

Empty the seasoned risotto rice into a pot and add 3 & 3/4 cups of boiling water from the kettle. Place the pot on stovetop and bring to the boil over a medium-high heat. Once the rice is boiling place a lid on the pot, and reduce the heat to low and cook for 15 mins. Shake the Parmesan cream and stir in the rice then add the peas. Increase to a medium-high heat and cook, stirring often for a further 2-3 mins until thickened.
2. TO PREPARE AND COOK THE BACON AND ASPARAGUS:

Snap the woody ends off the asparagus and discard – they will naturally snap in the right place then and cut into thirds. Cut the bacon into 1 cm strips. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the bacon and cook for 3-4 mins. Then add the asparagus and cook for an additional 3-4 mins. When the risotto rice is cooked stir in the bacon, asparagus and baby spinach. Finish by seasoning with black pepper.
TO SERVE:

Divide the bacon, asparagus and Parmesan risotto between bowls. Top with a little basil pesto and a sprinkle of shaved Parmesan.