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    Baked asparagus, bacon and spinach risotto

    Serves: 4
    Cooking Time: 50 mins

    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.

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