The type of rice makes a difference, do NOT deviate until you learn about rice. In a medium saucepan melt the butter, add the pancetta and cook until browned, stirring often, for about 2-3 minutes. Add the garlic and onions and continue to cook over medium heat for a couple of minutes or until the onions are about translucent.
Add the olive oil and rice then stir a bit for about 2-4 minutes. Season the mixture with salt and pepper. Add the wine and stir. Begin adding the chicken stock until just covers the rice mixture. This should be about 1 cup at a time. As the stock is absorbed add more, by the cup. You must stir often. Add the chopped Asparagus now, we are aiming for about 15 minutes more of cooking to ensure the Asparagus is fully cooked.
Once you taste the rice and it and the asparagus are tender enough to eat, dump in the cheese bit by bit and stir. Yummy. I add more than what is called for but you choose based on your taste. Oh, and you can use Red Eye Country Ham or Prosciutto. Substitute the asparagus for another veggie or veggies such as bell peppers and/or squash.
I am NOT a fan of asparagus but in this recipe I learned that it is not so bad, then I tried some other things, such as prosciutto wrapped Swiss asparagus bundles. OR Balsamic marinated and grilled asparagus and learned that I like asparagus if cooked a certain way. You take a chance and sometimes it works.
An excellent side dish for just about anything!
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