Pancetta, Leek & Asparagus Risotto | Rouxbe Online Culinary School
Delight in a creamy risotto infused with pancetta, leeks, thyme, and fresh asparagus. Perfect for 2-4 servings in under 50 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rouxbe.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Skillet
- Wooden spoon
- Ladle
- Grater
- Measuring cup
- Stove
- Mixing bowl
- Plate
Ingredients
- 5 cups stock (see note)
- 1/2 tsp sea salt (or to taste)
- 1 bunch fresh asparagus
- 1/3 cup leeks (whites only)
- 2 cloves garlic
- 1/4 cup pancetta
- 3 to 4 sprigs fresh thyme
- 1 cup risotto rice (see note)
- 2 tbsp extra-virgin olive oil
- 1/4 cup white wine or vermouth
- 1/2 cup parmesan cheese (optional)
- extra-virgin olive oil (for finishing)
- parmesan cheese (optional)
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