Food, recipes

Asparagus, bacon and blue cheese risotto.

Now is the perfect time to purchase asparagus. It’s one of my favourite vegetables and I’m going to eat my body weight in it the over the next few months. Although you can get it all year round, British asparagus is the best. There’s just no comparison. As usual the summer is taking its time to get here and Monday saw the return of some pretty crap weather. Even though it wasn’t as cold today, it was wet and miserable and made me want stodgy food! I usually have asparagus with fish so thought I would mix it up a bit tonight and try something new.

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Risotto is such good comfort food. A homemade one always has so much flavour and if you have the time, it is so worth doing. The combination of asparagus, bacon and cheese is a match made in heaven. It is also quite a cheap meal to make! This recipe serves 4. I made it for two of us but I’m going to have it for my lunch tomorrow.

Prep time: 10 minutes.

Cooking time: 50 minutes.

Ingredients:

  • 350g arborio rice.
  • 750ml white wine (I just got a cheap bottle, but it gives the risotto a creamy texture and more flavour).
  • 1 white onion finely diced.
  • 2 garlic cloves crushed.
  • 1 leek sliced.
  • 200g frozen peas.
  • 500ml vegetable stock.
  • 200g blue cheese.
  • 200g smoked bacon lardons.
  • Large bunch of asparagus thickly sliced. Leave the tips of the asparagus longer.
  • Salt and pepper.
  • 50g grated Parmesan.

Method:

  1. Heat some oil in a large pan and add the onion and garlic. Cook on a medium heat for five minutes or until it has softened.
  2. Add the leek, peas and bacon to the pan. Cook for 10 minutes.
  3. Add the asparagus to the pan and season. Don’t use too much salt as the bacon and cheese add saltiness.Β img_2308
  4. Pour in the rice and stir constantly for 1 minute or until all of the ingredients are cooked in.
  5. Gradually add the wine to the pan. Ensure you keep stirring as the rice will stick to the bottom if you don’t.Β Β img_2311
  6. After all the rice has been added, crumble in the cheese and slowly add the vegetable stock. Turn the heat down to low so the risotto doesn’t stick.
  7. When you have about 100ml of stock left, test the risotto to see if it is cooked. Use the rest if you need to.
  8. Serve with grated Parmesan and blue cheese.

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Enjoy!

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