Pancetta and Asparagus Risotto

You do not need a lot of asparagus to make this easy and delicious Pancetta and Asparagus recipe. A little goes a long way and helps to make this risotto really special. I buy my Pancetta (an Italian cured meat similar to bacon) already chopped from the grocery store. However, you can easily substitute chopped streaky bacon if it is unavailable.

I like to serve Pancetta and Asparagus Risotto with hot rolls fresh from the oven or with garlic bread.

Pancetta and Asparagus Risotto Recipe

1 tablespoon butter

2 – 3 leeks, washed and sliced or 1 large onion, peeled and finely chopped

1 cup risotto rice

about 4 cups chicken stock

1 glass white wine

(or about ½ cup more stock if you prefer to leave out the alcohol)

½ to ¾ cup chopped pancetta or bacon

a good handful of asparagus (or more if you like), each stalk cut in 2 to 3 pieces

Melt the butter over medium to low heat in a large saucepan. Add the leeks or onion and sauté gently, stirring often, until they begin to become translucent.

Meanwhile, fry the pancetta or bacon  in a small saucepan. When it is done, remove from the heat and set aside.

Stir the rice into the buttery leeks or onions, and allow it to get coated in the buttery vegetable mixture. Stir in the white wine until it is absorbed. Now begin adding the stock, a ladleful at a time, stirring after each addition until it is absorbed.

When you have about a cup of stock left, add the asparagus. Now gradually add the remaining stock, stirring carefully (so as not to break up the asparagus) until it is absorbed, and tasting from time to time until the rice is al dente and tastes creamy. Stir in the pancetta or bacon and heat through.

Serve in warmed bowls.