Asparagus Pancetta Risotto [Easy Spring Risotto Recipe]
I absolutely adore asparagus and often whip up an asparagus risotto that includes a splash of wine for depth. This time, though, I craved something with a bit more crunch, so I decided to introduce crispy pancetta into the mix. This asparagus pancetta risotto recipe is not only comforting and rich but brings a delightful texture that really makes every bite exciting.
Why Will You Love this Recipe?
- Flavorful Combination: The saltiness of the pancetta pairs beautifully with the fresh, green taste of asparagus. It’s a match made in heaven that elevates the creamy risotto to a whole new level.
- Textural Delight: Between the creamy rice, crunchy pancetta, and tender asparagus, your palate will enjoy an array of textures. It makes eating this dish a truly engaging experience.
- Versatile for Any Season: Perfect for a cozy winter meal yet light enough for a spring lunch, this risotto adapts to any season. It’s comforting without being too heavy.
Recipe Variations
- Vegetarian Version: Skip the pancetta and use mushrooms for that umami flavor instead. It keeps the dish hearty and satisfying even without the meat.
- Cheese Choices: While Parmesan is classic, feel free to experiment with other hard cheeses like Pecorino or Grana Padano for different nuances of flavor.
- Wine Alternatives: No white wine? No problem! Try a light rosé to add a subtle, fruity undertone that complements the asparagus beautifully.
Tools You’ll Need
- Deep Skillet: A good, deep skillet is crucial for cooking risotto. It needs to be large enough to hold all the ingredients comfortably.
- Wooden Spoon: For stirring the risotto, a wooden spoon is gentle on your cookware and effective at preventing the rice from sticking.
- Cheese Grater: A fine cheese grater will help you get beautifully shredded Parmesan that melts effortlessly into the risotto.
- Sharp Knife
Other Recipes You’ll Love
- Stracciatella Salad with Asparagus and Walnuts
- Asparagus and Spinach Soup
- Tasty Cajun Shrimp and Rice
- Black Beans and Rice with Chicken
- General Tso’s Chicken with Fried Rice
Asparagus Pancetta Risotto
This asparagus pancetta risotto recipe, with its creamy texture and the delightful crunch of pancetta, makes for a fantastic meal that’s sure to impress. Whether you’re looking to enjoy a lovely dinner at home or need a show-stopping dish for guests, this risotto is perfect. Why not give it a try this weekend? It’s ideal for any gathering where good food and good company are cherished.
Equipment
Ingredients
- 3.5 oz pancetta thinly sliced
- 1 tablespoon oil if needed
- 1 yellow onion finely chopped
- ⅓ cup wine white or rosé
- ⅔ cup rice
- 3½ cups water
- ⅔ teaspoon salt
- Freshly ground black pepper to taste
- 9 oz asparagus sliced into rounds
- 1.4 oz Parmesan grated
Instructions
- Prepare all your ingredients first. Slice the pancetta thinly, chop the onion finely, and cut the asparagus into rounds.
- In a deep skillet, cook the sliced pancetta until crispy. Remove and set aside, then use the rendered fat to sauté the onion. Add a tablespoon of oil if needed.
- After sautéing the onion for about 5 minutes, add the rice. Stir for 2 minutes, then deglaze with the wine and let it simmer for a minute.
- Pour hot water over the rice, add asparagus and seasonings. Stir, then let it cook undisturbed over medium-low heat for 25 minutes.
- Check if the rice is cooked. If there’s excess water, increase the heat to evaporate it quickly. Turn off the heat, stir in the grated Parmesan, and serve immediately.
