Delicious recipe just right for our asparagus season. Thanks Barry.
I was watching a British chef on television this week enthusing about risotto; in fact he was making so much noise about it’s preparation that you’d think he was solving complex equations rather than making a simple Italian rice dish. I turned off the TV and went shopping for some ingredients to make my own and so here’s my recipe for pancetta and asparagus risotto with none of the bells and whistles. For this recipe which serves 4 people, you’ll need:
1 red onion. 500g Arborio rice*. 500g asparagus. 100g soft cheese. 100g cubed pancetta. 400 ml vegetable stock and 2 garlic cloves. You’ll need salt and pepper and a squeeze of lemon to season. A glass of white wine and my special asparagus stock.
To make my asparagus stock for extra flavour, Snap off the bottom inch or so of the asparagus using your fingers; the stems…
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