Our easiest ever asparagus risotto
Ingredients
- 15 g butter
- 2 shallots, thinly sliced
- 100 g smoked streaky bacon, finely sliced
- 400 g risotto rice
- 100 mL dry white wine
- 1 L hot vegetable stock
- 125 g asparagus tips
- 1 large courgette, grated
- 2 tbsp. each finely chopped mint and chives
- Parmesan and extra virgin olive oil to garnish
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