Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Risotto agli asparagi di monte, e pancetta toscana

Wild Asparagus Risotto with Tuscan-Style Pancetta

Name: Wild Asparagus Risotto with Tuscan-Style Pancetta
Total time: 3000 s
Yield: Serves 9 servings
Ingredients: As needed wild asparagus; 3.5 oz pancetta (about 100 grams), diced; 1 leek; as needed Extra virgin olive oil,; as needed Vegetable broth (carrot, celery, onion),; as needed Salt and pepper,; 1 pinch red pepper flakes; 3.5 oz grated Parmesan cheese (about 100 grams); 10 espresso cups of rice (about 2 cups or 400 grams)

Lida Cecchini @Mdg9117

It's wild asparagus season, and whenever my husband has a day off, he never misses a chance to go pick them. He always comes back with a basket full, so we have plenty of options for how to cook them. This time, I made risotto and added some Tuscan-style pancetta. They're also great in omelets, lasagna, appetizers, and my husband even preserves them in oil.

Lida Cecchini @Mdg9117

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Ingredients

50 minutes

Serves 9 servings

As neededwild asparagus
3.5 ozpancetta (about 100 grams), diced
1leek
as neededExtra virgin olive oil,
as neededVegetable broth (carrot, celery, onion),
as neededSalt and pepper,
1 pinchred pepper flakes
3.5 ozgrated Parmesan cheese (about 100 grams)
10espresso cups of rice (about 2 cups or 400 grams)

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Steps

50 minutes

1

Clean the asparagus by removing the tough ends.
2

In a skillet, heat 5 to 6 tablespoons of extra virgin olive oil. Add the finely chopped leek and cook until softened. Add the diced pancetta and cook for a few minutes, then add the chopped asparagus. Season with salt, pepper, and a pinch of red pepper flakes. Add a ladle of vegetable broth (prepared in advance), cover, and cook over low heat until the asparagus are just tender.
3

Transfer the asparagus mixture to a nonstick saucepan, reserving 5 to 6 tablespoons for later. Bring to a boil and add the rice. Toast and mix well, then add two ladles of hot vegetable broth. Cook the rice, adding more broth as it dries out, until the rice is al dente.
4

Place the reserved asparagus in a blender with half a cup of milk, blend, and add to the rice along with the Parmesan cheese. Stir for a few minutes, portion, and serve hot with a sprinkle of Parmesan and parsley.