Risotto with asparagus and bacon (also Thermomix recipe).
Simple, creamy, tasty.
The risotto with asparagus and bacon is a very simple dish to prepare, creamy and very tasty where the flavor of asparagus combines with parmesan and crispy bacon cubes. A perfect dish for the whole family, but also if you have guests, so during the asparagus season don’t miss it, but even with frozen ones it will be delicious. I love risottos and this is one of my favorites 🙂
Also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 1/2 cups Carnaroli rice
- 10 1/2 oz asparagus
- 3 1/2 oz diced bacon
- 2 1/2 tbsp extra virgin olive oil
- 3 1/4 cups water
- 2 1/2 oz grated parmesan cheese
- 1 1/2 tbsp butter
- 1 onion
- to taste salt
- to taste pepper
Tools
- 1 Casserole
- 1 Chopping Board
- 1 Knife
- 1 Pot
- 1 Ladle
Steps
Clean the asparagus, leaving only the tender part and the tips, which you will keep aside, with the hard parts discarded, we prepare the broth.
Put a pot with some water on the heat, add the hard parts of the asparagus, salt it, and bring to a boil.
Put the bacon in a small pan and fry it until golden and crispy, once the bacon is ready, remove it leaving the fat in the pan, add a drizzle of oil and only the asparagus tips, and quickly blanch them. Then turn off the heat and set it aside.
Chop an onion.
Put a drizzle of oil in a casserole, and very lightly brown the chopped onion, add the tender parts of the asparagus, let them season for a moment.
Add the rice and lightly toast it.
Add some filtered asparagus broth, stir and let it cook on low heat until the broth is absorbed, at this point add a little more broth and stir, continue to gradually add the broth little by little, once it is absorbed, add more, cooking the rice for 2 minutes less than the time indicated on the package.
Adjust salt (if needed, without overdoing it, as parmesan and bacon will be added) and add a dash of pepper, add some broth to keep it creamy, stir, check the doneness and if it’s cooked, turn off the heat.
Add the butter and parmesan, mix well, cover with a lid and let it rest for a minute.
Serve the risotto, placing on top of each plate the asparagus tips and crispy bacon.
Clean the asparagus, leaving only the tender part and the tips, which you will keep aside, with the hard parts prepare the broth.
Put a pot with some water on the heat, add the hard parts of the asparagus, salt it, and bring to a boil.
Put the bacon in a small pan and fry it until golden and crispy, once the bacon is ready, remove it leaving the fat in the pan, add a drizzle of oil and only the asparagus tips, and quickly blanch them. Then turn off the heat and set it aside.
Put the onion in the bowl for 5 sec./speed 4.
Gather at the bottom with the spatula, add the oil, fry for 3 min./212°F/speed 1.
Mount the butterfly, add the rice and the tender parts of the asparagus, season for 2 min./212°F. Reverse/speed 1.
Pour in the filtered broth, stir and cook for 13 min./212°F. Reverse/Soft speed.
Once cooking is finished, check the rice’s doneness, adjust salt and pepper very slightly if needed (parmesan will be added, so adjust the salt accordingly).
Turn off the Thermomix, add the butter and parmesan, and blend with the spatula, let it rest for a minute.
Serve the risotto, placing on top of each plate the asparagus tips and crispy bacon.
The Risotto with Asparagus and Bacon is ready to be enjoyed… ENJOY YOUR MEAL!
Try all my other recipes with asparagus, you can find them all CLICKING HERE.
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