Asparagus and Pancetta Risotto

5 minutes preparation 25 minutes cooking 4


  • 140g pack Co-op diced pancetta
  • 1 large onion, peeled and chopped
  • 2 cloves garlic, peeled and finely chopped
  • 300g Co-op risotto rice
  • 800ml hot water
  • 100g frozen peas
  • 200g asparagus, trimmed and halved
  • 50g Parmesan cheese, finely grated


  • Preheat the oven to 200ºC/fan 180ºC/Gas 6. Put the pancetta in a flameproof casserole dish and cook over a medium heat for 2 minutes.
  • Add the onion and garlic and soften for 3-4 minutes. Stir in the rice and water, cover and bake for 10 minutes.
  • Take out of the oven and stir in the peas and asparagus. If all the water has been absorbed, add another 100ml. Re-cover and cook for 10 minutes more until the rice is tender and all the water has been absorbed. Stir in half the Parmesan. Serve with a green salad, the remaining cheese and a sprinkling of toasted pine nuts, if you like.

Tips and Tweaks

  • To serve, a green salad and a handful of toasted pine nuts (optional)