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Asparagus risotto with bacon & peas
Asparagus risotto with bacon & peas
647kcal Per person
34g Protein
80g Carbs
21g Fat
12g Fiber
Ingredients
- 1 ¼ cup water (296 ml)
- 1 cube vegetable bouillon
- 3 slices bacon
- ¼ onion
- 1 clove garlic (5 g)
- 4 ounces asparagus (frozen) (112 g)
- 3 ounces brown rice (84 g)
- 3 ounces garden peas (frozen) (84 g)
- ¼ pound spinach (114 g)
- 1 ounce Parmesan cheese (28 g)
Preparing this recipe
- Bring the water to a boil and dissolve the vegetable bouillon cube to make a hot broth.
- Cut the bacon into small pieces. Finely chop the onion and garlic. Cut the asparagus into 1-1½ inch pieces.
- Heat a pan over medium heat and cook the bacon until crispy. Remove the bacon from the pan, leaving the fat behind.
- Add the onion and garlic to the same pan and sauté for about 2 minutes until softened. Add the rice and stir for 1 minute.
- Add a ladle of hot broth and stir until fully absorbed. Continue adding broth gradually, stirring frequently, until the rice is nearly cooked, about 10 minutes.
- Add the peas and asparagus and cook for another 3–5 minutes until the vegetables are tender.
- Stir in the spinach at the end and let it wilt. Return the bacon to the pan and stir in the cheese.
- Season with salt and pepper and serve the risotto warm.
Tip van FitChef
1. Stir in a bit of fresh lemon juice to brighten the risotto.
2. Top the dish with a few fresh mint leaves for a refreshing finish.
