This Asparagus and Bacon Risotto is a more elaborate version of the classic and always delightful Asparagus Risotto, enriched by the savory taste of crispy bacon and the refreshing brightness of green asparagus. The combination results in a flavorful and satisfying dish that brings both comfort and elegance to the table.
Types of Asparagus
For this risotto, I chose green asparagus, which not only adds a lovely pop of color but also a slightly grassy, vibrant flavor that complements the saltiness of the bacon and the creaminess of the rice.
However, asparagus comes in a few varieties, and I enjoy using two different types in my kitchen.
White asparagus is the variety I grew up with in northern Italy, near Padua. It brings back fond memories of visiting the Fiera dell’Asparago Bianco in Badoere di Morgano, a charming countryside fair in the province of Treviso dedicated entirely to this vegetable. White asparagus is harvested before it breaks through the soil, which is why it retains its pale color. It has a more delicate and subtle flavor, making it ideal for traditional dishes like risotto or served simply with hard-boiled eggs or in a frittata.
Green asparagus, on the other hand, is more common in the U.S. and has become a staple in my cooking since I moved here. It’s the mature version of the same plant, developing its color and stronger flavor as it grows above ground. It’s widely available at grocery stores, farmers markets, and even in home gardens. Its versatility makes it perfect for many recipes—from grilling and roasting to soups and, of course, risotto.
Types of Rice
Rice is just as essential as asparagus in risotto. For many years, I used Arborio, the most well-known and widely available risotto rice. It has a high starch content that gives risotto its characteristic creaminess.
Recently, though, I’ve come to prefer Carnaroli and Vialone Nano, two exceptional Italian varieties. Carnaroli, often called il principe dei risi (the prince of rice), is a favorite for risotto because it holds its shape well and absorbs flavors beautifully. Vialone Nano, typical of the Veneto region where I’m from, is prized for its creamy texture and is excellent in both risottos and soups.
No matter which rice you choose, the key to a perfect risotto is patience, good ingredients, and a bit of stirring love!
Risotto with Asparagus and Bacon
Course: riceCuisine: ItalianDifficulty: Medium4
servings25
minutesIngredients
300g Arborio rice
100g asparagus
50g diced bacon
50g diced bacon
2 tablespoons extra virgin olive oil
½ cup dry white wine
70g Parmigiano Reggiano
750g water
2 to 3 cloves garlic
⅓ cup fresh Italian parsley leaves
1 teaspoon vegetable bouillon
Salt and pepper to taste
Directions
- Clean the asparagus:
Snap or cut off the woody ends of the asparagus. Rinse them in a bowl of water, then pat dry with a clean cloth or paper towel.
Cut off the tips and set them aside for later. Chop the remaining stalks into small pieces.
- Cook the bacon:
In a pan, cook the diced bacon with a pinch of salt and pepper until crispy. Turn off the heat and set aside.
- Prepare the flavor base:
In a large pot, heat the olive oil with the garlic. Once the garlic begins to turn golden, add the chopped parsley and stir. Then add the chopped asparagus (not the tips). Sauté for a few minutes, then add the cooked bacon.
- Prepare the broth:
In a separate pot, bring the water to a boil. Add the asparagus tips and vegetable bouillon. Let it simmer gently. This will be your cooking broth. Keep it warm.
- Start the risotto:
When the asparagus in the main pot is about halfway cooked, add the Arborio rice. Toast it for 1–2 minutes, then add the butter and the white wine. Stir well. - Cook the risotto:
Once the wine is mostly absorbed, start adding the hot broth one ladle at a time, stirring constantly. Wait until the rice has absorbed most of the liquid before adding the next ladle. Continue for 20–25 minutes, or until the rice is al dente. - Season to taste:
Taste the risotto before adding salt. The bouillon and Parmigiano already add saltiness, so add more only if necessary. - Finish and serve:
About 2 minutes before the risotto is ready, stir in the Parmigiano Reggiano and the reserved asparagus tips. Cook for the final 2 minutes, then turn off the heat. Let the risotto rest for 1 minute before serving.