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Leek, lemon and asparagus risotto
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Seasonal asparagus and leeks with lemon zest and savory pancetta, create a delightful midweek risotto.
Ingredients:
  • 1.5l chicken
  • 4 slices pancetta
  • 20g butter
  • 1 large leek, pale section only, thinly sliced
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g rice
  • 125ml white wine
  • 2 bunches asparagus, woody ends trimmed, cut into 5cm lengths
  • 1 lemon, zested, juiced
  • 40g parmesan
Instructions:
  • In a medium saucepan, bring the stock to a boil over high heat, then reduce the heat to low and let it gently simmer.
  • In a large saucepan over medium heat, crisp the pancetta for 1 minute on each side. Then, transfer to a plate lined with paper towel to drain.
  • Start by melting half of the butter and half of the oil in a large saucepan along with the leek. Sauté for 5 minutes or until the leek softens. Transfer this mixture to a bowl. Next, add the remaining butter, remaining oil, onion, and garlic to the pan. Sauté for 5 minutes until the onion softens. Add the rice and cook for 1 minute until the grains appear glassy. Pour in the wine and bring it to a boil. Cook for 2 minutes or until the wine is absorbed. Gradually add ½ cup (125ml) of stock at a time, stirring until the liquid is absorbed. Continue this process with the remaining stock until the rice is al dente and the risotto is creamy, which will take about 20 minutes. Remember to stir constantly and let the liquid absorb before adding more.
  • - Add the asparagus and cook until bright green and tender, about 1 minute. - Coarsely tear the pancetta into pieces and add it to the pan along with the leek, lemon zest, and lemon juice. - Stir to combine and remove from heat. - Stir in the Parmesan, season to taste, and divide among serving bowls.

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