Salmon with dill-risotto and asparagus
Standard
Serve hot
Asparagus risotto with Pancetta
Standard
Serve hot
Print recipe
Ingredients
- Risotto (B13) - 450 g
- Pancetta slices - 5 pcs.
- Green asparagus +/- 10 pcs.
- Olive oil - ½ csp
- Parmesan cheese - 10 g
- Salt and pepper
Preparation
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Ingredients
- Risotto (B13) - 450 g
- Pancetta slices - 5 pcs.
- Green asparagus +/- 10 pcs.
- Olive oil - ½ csp
- Parmesan cheese - 10 g
- Salt and pepper
Asparagus risotto with Pancetta
Preparation
Clean the asparagus and remove the bottom pieces. Blanch the asparagus and cool down in ice water. Arrange the pancetta on baking paper in the oven (8 minutes at 180° C). Heat the risotto in a hot pan and add 10 g of grated Parmesan cheese. Stir well and season to taste.
Oil and season the asparagus and roast them in a grill pan or on a grill. Cut some asparagus into small pieces. Arrange the risotto nicely on a hot plate and garnish with the grilled asparagus, the asparagus slices and the pancetta chips.