Risotto can be very tasty and practical dish. But it needs to be eaten while still hot! Otherwise, the risotto dries out a lot, sticks together and loses its beautiful appearance.

Do you like creamy or dry risottos? Well, for me, there’s only one risotto, the one that slowly moves across the plate or from the spoon. : D To achieve this, we have to mix the rice regularly, cook it slowly and pour water over it, and add some more ingredients that will combine everything nicely. I rarely have homemade soup base on hand and I don’t add commercial ones, so I usually cook risotto without it (I just use water) and I hope that other ingredients give off much more flavor.

If we want to emphasize the taste of bacon in the dish, we can pre-fry some bacon, put it aside and then arrange it on top of the finished dish. Mmmmm, great, right?

Asparagus and bacon risotto

Cook Time 35 minutes
Servings 3 portions

Ingredients

  • 200 grams of canned tomatoes in pieces
  • Half an onion medium size
  • 1 tablespoon of mascarpone cheese
  • 150 grams of rice
  • 50 grams of bacon (thick slices)
  • 150 grams of asparagus
  • Olive oil
  • Salt
  • Black pepper
  • Dill
  • Oregano

Instructions

  • Peel the onion and chop it. Put it on a pan with olive oil and cook for a little. Add sliced bacon and sauté it, then add the rice and pour in 1 dl of water.
  • Add the spices (dill, oregano, salt, pepper) and the tomatoes in pieces, stirring regularly and adding a little water so that the risotto is cooked and thick and that it does not burn.
  • After 10 minutes, add sliced asparagus to the risotto. Still stirring and gradually adding water as needed.
  • When the rice and asparagus are cooked enough make sure risotto is creamy texture then add mascarpone cheese at the end. Taste and season it as needed, otherwise serve as soon as possible.
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