Asparagus and pancetta risotto
https://www.coop.co.uk/recipes/asparagus-and-pancetta-risotto
Risotto doesn't have to take hours of stirring. Cook up this tasty version with crispy pancetta in around 30 minutes
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Feeds
4
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 64.6g
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Ingredients
- 140g pack Co-op diced pancetta
- 1 large onion, peeled and chopped
- 2 cloves garlic, peeled and finely chopped
- 300g Co-op risotto rice
- 800ml hot water
- 100g frozen peas
- 200g asparagus, trimmed and halved
- 50g Parmesan cheese, finely grated
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Put the pancetta in a flameproof casserole dish and cook over a medium heat for 2 minutes
- Add the onion and garlic and soften for 3-4 minutes. Stir in the rice and water, cover and bake for 10 minutes
- Take out of the oven and stir in the peas and asparagus. If all the water has been absorbed, add another 100ml
- Re-cover and cook for 10 minutes more until the rice is tender and all the water has been absorbed
- Stir in half the Parmesan.
