Risotto with green asparagus and pancetta
Risotto with green asparagus and pancetta
Ingredients
- Risotto – 450 g
- Pancetta (thin slices) – 4 to 5 pcs
- Green asparagus – ± 10 pcs
- Parmesan cheese – 10 g
- Olive oil – ½ tsp
- Salt and pepper
- (optional) lemon zest
Bereiding
- Trim the asparagus and remove the tough ends. Blanch for 2–3 minutes and cool in ice water.
- Cut part of the asparagus into small pieces and keep the rest whole.
- Place the pancetta on baking paper and bake in a preheated oven at 180°C for ± 8 minutes until lightly crisp but still flexible.
- Drizzle the asparagus with olive oil, season with salt and pepper and grill briefly until lightly coloured.
- Heat the risotto in a pan and add the finely chopped asparagus pieces.
- Stir in the Parmesan cheese and season with salt and pepper.
- Optionally add a little lemon zest for freshness.
- Plate the risotto on a warm plate (slightly spread out).
- Arrange the grilled asparagus on top and scatter the pancetta in thin, loose pieces over the dish.
- Finish with Parmesan shavings.
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Risotto
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