Risotto with Asparagus, Peppers and Bacon
- 30 minutes ago
- 3 min read
##Delicious Risotto with Asparagus, Peppers, and Bacon
Today, I decided to prepare a nutritious rice dish rich in vitamins, complemented by beneficial fats. I incorporated asparagus and green and yellow peppers, along with bacon. Additionally, you will require vegetable broth, the liquid from cooking the asparagus, a cube of butter, half an onion, Parmesan cheese, a small amount of dry white wine, and spices to your preference. Risotto is not only delicious but also a healthful choice enriched with vitamins. Please follow the recipe below.
Ingredients: simple, total time: 35 min. 2-3 servings
Olive oil EVO to taste
1/2 onion/ finely chopped
1 cup of rice
50 g bacon/ diced
1 bunch of asparagus/ 8 pieces
300 ml boiled liquid of asparagus
1 long green pepper + 1 yellow pepper/ diced
100 ml dry white wine
400 ml vegetable broth
1 cube of butter/ 20g
pinch of salt
black pepper to taste
dry or fresh parsley/ finely chopped to taste
1 Tbsp grated Parmesan cheese
Preparation:
Wash the asparagus and cut off the harder lower part, put it in boiling water, and cook for about 10 minutes. Separate the 300 ml liquid in which the asparagus was cooked. Separate 5 whole asparagus( this will go for decoration), other cut into smaller pieces.
While you wait for the water for the asparagus to boil, fry the chopped bacon in a little oil until it becomes crispy.
With the help of a slotted spoon, remove the bacon from the pan onto a kitchen towel in a plate. Turn off the heat
In a deep frying pan, fry the chopped onion until soft for about 3 minutes, stirring occasionally, over a low, moderate heat.
Add chopped peppers and simmer for about 7-10 minutes.
When the peppers are siften, add the chopped asparagus and combine the ingredients, simmer for about minut, turn off the heat.
In another pan, add the rice to the heated olive oil, toast it for about a minute at moderate heat, pour dry white wine, and stir until the alcohol evaporates. Turn off the heat.
Pour the rice into a larger pan with the peppers and asparagus, pour the liquid in which the asparagus was cooked, stir, and cook for about 10 minutes.
When the rice has little swollen, add the broth and cook for about 15-18 minutes, stirring occasionally.
At the end, add salt, black pepper to taste, butter, and parsley, and mix for about 2-3 minutes. Sprinkle with Parmesan cheese, stir, and turn off the heat. The rice should swell but not be too soft.
Serve warm in plates with the addition of asparagus-like decoration and Parmesan cheese over the risotto.
Buon appetito!
NOTE
If you want, you can add a teaspoon of turmeric to this risotto.
Make sure you eat the rest of the risotto in the afternoon.
Do you want to try something a little different?
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