Asparagus Pancetta Risotto
This asparagus pancetta risotto recipe, with its creamy texture and the delightful crunch of pancetta, makes for a fantastic meal that’s sure to impress. Whether you’re looking to enjoy a lovely dinner at home or need a show-stopping dish for guests, this risotto is perfect. Why not give it a try this weekend? It's ideal for any gathering where good food and good company are cherished.
Equipment
- 1 Deep skillet
- 1 Sharp Knife
- 1 Cutting Board
- 1 Cheese grater
- 1 Wooden spoon
Ingredients
- 3.5 oz pancetta thinly sliced
- 1 tablespoon oil if needed
- 1 yellow onion finely chopped
- ⅓ cup wine white or rosé
- ⅔ cup rice
- 3½ cups water
- ⅔ teaspoon salt
- Freshly ground black pepper to taste
- 9 oz asparagus sliced into rounds
- 1.4 oz Parmesan grated
Instructions
- Prepare all your ingredients first. Slice the pancetta thinly, chop the onion finely, and cut the asparagus into rounds.
- In a deep skillet, cook the sliced pancetta until crispy. Remove and set aside, then use the rendered fat to sauté the onion. Add a tablespoon of oil if needed.
- After sautéing the onion for about 5 minutes, add the rice. Stir for 2 minutes, then deglaze with the wine and let it simmer for a minute.
- Pour hot water over the rice, add asparagus and seasonings. Stir, then let it cook undisturbed over medium-low heat for 25 minutes.
- Check if the rice is cooked. If there's excess water, increase the heat to evaporate it quickly. Turn off the heat, stir in the grated Parmesan, and serve immediately.