Baked asparagus, bacon and spinach risotto
Ingredients
- 125g bacon, chopped
- 30ml (2 tbsp) butter
- 45ml (3 tbsp) olive oil
- 2 garlic cloves, crushed
- 6 leeks, sliced
- 250ml (1 cup) Arborio rice
- 120g fresh spinach, chopped
- 500ml (2 cups) chicken stock, hot
- salt and freshly ground black pepper, to taste
- 200g asparagus, blanched and sliced
- 100g Parmesan, freshly grated, plus extra for serving
- 150ml fresh cream
- 45ml (3 tbsp) crème fraîche
Instructions
1
Preheat the oven to 180°C.
2
In a frying pan on the stove, fry the bacon in its own fat until it is cooked through and crispy. Remove and set aside until needed.
3
In the same pan, melt the butter and oil and sauté the garlic and leeks for a few minutes. Add the rice and stir well to combine with the leeks.
4
Transfer the rice mixture to a deep, ovenproof dish and stir in the spinach. Pour over the stock and season. Cover and bake for about 30 minutes.
5
Stir in the asparagus, Parmesan and bacon and continue to bake until the liquid is almost absorbed, about a further 10 minutes.
6
Mix the cream and crème fraîche together, pour gently over the risotto and stir to combine well. Bake for a further 5 minutes.
7
Serve hot with the extra Parmesan.
