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Asparagus and pancetta risotto

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

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    2200kj 525kcal
  • Fat
    High 30%
  • Saturates
    High 39%
  • Sugar
    Low 30%
  • Salt
    Med 30%

% of adult’s reference intake | Carbohydrates per serving : 64.6g


  • 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


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the pancetta in a flameproof casserole dish and cook over a medium heat for 2 minutes
  3. Add the onion and garlic and soften for 3-4 minutes. Stir in the rice and water, cover and bake for 10 minutes
  4. Take out of the oven and stir in the peas and asparagus. If all the water has been absorbed, add another 100ml
  5. Re-cover and cook for 10 minutes more until the rice is tender and all the water has been absorbed
  6. Stir in half the Parmesan.