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Asparagus and Bacon Risotto

(taken from mix. by James McIntosh)

This recipe needs a little bit of attention while cooking, but the results are worth it.

Serves 4

25g butter

1 small onion, chopped

250g risotto rice

500ml stock

Salt and freshly ground black pepper

100g chopped and blanched asparagus tips

3 slices chopped bacon, fried

3 tbsp Parmesan cheese, grated

 

Here’s how to make it...

Using a heavy based pan, melt the butter and soften the onion until tender.

Add rice and fry for about 2 minutes. Add one third of the stock, bring to the boil and cook for 20 minutes until the rice is tender, adding the remaining stock gradually as required. Stir as little as possible.

Season and stir through the asparagus and bacon. Serve.

It’s important to add the stock a bit at a time and not to stir too much so as to prevent the rice from oozing too much starch.

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