Asparagus and bacon risotto
30
40
4
No
Ingredients
- 18 vined cherry tomatoes
- Salt and pepper up to your taste
- 30 ml (2 tablespoons) of melted butter
- 2 or 3 small packages of fine green asparagus
- 12 bacon slices
- 75 ml (1/3 cup) of cold butter
- 375 ml (1 1/2 cup) of Arborio rice
- 1,25 litres (5 cups) of boiling chicken broth
- 2 chopped garlic cloves
- 125 ml (1/2 cup) of strong or extra-strong Cheddar cheese, grated
- 60 ml (1/4 cup) of fresh parsley, chopped
- Pepper, up to taste
Preparation
Side-by-side mode
- Preheat oven to 350°F (180°C).
- Bring a casserole filled with salted water to a boil. Meanwhile, slice tomatoes into small vines of two or three units, then set them into an oiled small gratin plate. Salt and pepper, then brush with melted butter. Set aside.
- Trim the asparagus, soak them in boiling water, and cook it for about 10 minutes. Rinse with cold water to stop the cooking and keep it lightly crispy.
- Spread bacon slices over a baking sheet. Oven bake for 20 minutes until bacon is crispy.
- Meanwhile, in a large cauldron, heat 30 ml (2 tablespoons) of cold butter at medium heat. Add rice and stir for 1 to 2 minutes with a wooden spoon until nacreous.
- Pour a ladle of boiling chicken broth over the rice and cook while slowly stirring until the liquid is almost entirely absorbed. Continue to add broth, a ladle at a time, and repeat until there is no more broth. Add garlic just before pouring the last ladle. At the same time, oven-bake tomatoes for 7 to 8 minutes or until they melt lightly.
- Remove the risotto from heat while still creamy, then add cheddar and parsley, along with 45 ml (3 tablespoons) of cold butter. Mix well. Add asparagus and mix lightly.
- Set risotto in dishes, bowls, or deep plates. Divide bacon slices over rice and add a piece of tomatoes. Season with pepper and serve.
Our asparagus are on special!
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45
4
Budget
