Home > Recipes > Rice served with asparagus and bacon cream

Rice served with asparagus and bacon cream

Course

First

Time

15 min

Portions

4 portions

Difficulty

Easy

One swallow does not make a summer, but this risotto does!
Easy to prepare, it will perfume your table with the typical flavours of this season. Easy to prepare, it will perfume your table with the typical flavours of this season.

INGREDIENTS

250 gr of rice
1 bunch of green asparagus
30 gr of Soresina butter
2 slices of bacon
1.2 lt of vegetable broth
20 gr of Gran Soresina Grana Padano
1 onion

PREPARATION

Clean the asparagus and cook them for 5-6 minutes in boiling broth; then drain them, keep the tips aside and whisk the stalks until they are reduced to cream, then mix them with their cooking broth.
Peel the onion, cut it into slices and stew it in a saucepan with butter and 2-3 tablespoons of water; when the water evaporated, turn up the heat, add the slices of bacon cut in half and toast them in the seasoning.
Drain them and keep them warm. Drain them and keep them warm.
Add the rice, toast it for a few minutes, pour the prepared broth and asparagus mixture a little at a time and bring the rice to cooking.
Turn it off, add the dough, stir it and let it rest for a few minutes.
Serve the risotto on plates, completing with asparagus tips.