Name: Pancetta and asparagus risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 1020.00 gm salt reduced chicken style liquid stock; 40g butter; 1 medium brown onion, finely chopped; 8 slices pancetta, roughly chopped; 300.00 gm arborio rice; 1 bunch asparagus, trimmed, cut into 3cm pieces

Pancetta and asparagus risotto

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Create a fabulous meal with just 6 simple ingredients.

Ingredients:

1020.00 gm salt reduced chicken style liquid stock
40g butter
1 medium brown onion, finely chopped
8 slices pancetta, roughly chopped
300.00 gm arborio rice
1 bunch asparagus, trimmed, cut into 3cm pieces

Instructions:

Bring the stock to a boil in a covered saucepan over high heat, then simmer on low until ready to use.
In a large, heavy-based saucepan over medium heat, melt butter until sizzling. Sauté onion until soft, about 4 minutes. Add pancetta and cook for 2 more minutes. Stir in rice and cook for another minute.
Pour 1/3 cup of stock into the rice mixture and stir until absorbed. Continue adding 1/3 cup of stock at a time, stirring until the liquid is absorbed and the rice is creamy. Add asparagus with the last 1/3 cup of stock and cook for 5 more minutes until the asparagus is tender. Season with salt and pepper, then serve.

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