Bacon, Leek And Asparagus Risotto - cooking recipe

Ingredients

6 cups vegetable or chicken stock, warmed
1 tbsp extra virgin olive oil
4 slices bacon, chopped
1 None small leek, sliced
1 clove garlic, minced
14 oz Arborio rice
1/2 cup dry white wine
1 bunch asparagus, trimmed, sliced
1/4 cup grated Parmesan cheese
3 tbsp butter, chopped
None None toasted pine nuts, to serve
None None shaved Parmesan cheese, to serve

Preparation

Heat oil in a large, heavy-bottomed saucepan over medium heat. Saute bacon, leek and garlic for 3-4 mins, until tender. Add rice and stir to coat. Add wine and cook, stirring, for 1-2 mins, until absorbed. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until liquid is almost absorbed, around 15-20 mins. Rice should be creamy with a slight bite. Mix in asparagus and cook for another 3-4 mins.
Remove from heat and stir in Parmesan and butter. Season to taste. Set aside, covered, for 1-2 mins. Serve sprinkled with pine nuts and shaved Parmesan.