With the arrival of asparagus at the market, there is definitely a spring vibe, so here is a first course that makes your mouth water: asparagus and crispy pancetta risotto. A winning combination!
It’s a very simple, creamy, and flavorful spring dish. It is prepared in no time and with few ingredients.
You will also like these recipes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 701.00 (Kcal)
- Carbohydrates 74.52 (g) of which sugars 2.19 (g)
- Proteins 13.62 (g)
- Fat 35.28 (g) of which saturated 15.17 (g)of which unsaturated 18.69 (g)
- Fibers 2.27 (g)
- Sodium 61.90 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR ASPARAGUS AND CRISPY PANCETTA RISOTTO
- 1.5 cups Carnaroli rice
- 2 bunches wild asparagus
- 5.3 oz pancetta
- 1 tbsp butter (frozen)
- 1 glass dry white wine
- to taste grated Parmesan cheese
Tools
- 1 Pan
- 1 Casserole
PREPARATION OF ASPARAGUS AND PANCETTA RISOTTO
Cut the pancetta into strips and sauté it in a pan without adding oil because it is very fatty and will release its own fat. Once it is crispy, let it dry on paper towels, keeping the remaining fat in the pan.
Cut the already steamed asparagus into chunks. Cook the stalks in the pancetta fat for about 5 minutes, then blend some of the chunks to make a cream. Set aside the rest.
Toast the rice with a drizzle of oil. Deglaze with white wine and cook with the asparagus cooking water. (i.e., keep the water from the steamed or boiled asparagus)
Almost at the end of cooking the rice, add the asparagus cream, the already cooked asparagus tips, and the other reserved chunks. Stir in with frozen butter and Parmesan. Adjust salt if necessary. Plate and garnish with crispy pancetta.
Serve the risotto hot and steaming.
Adriana’s Tip
To perfectly cream the risotto, it’s best to use frozen butter because the cold creates more creaminess due to the thermal shock between the hot risotto and the very cold butter.
