Risotto with asparagus (2)
Instructions
Clean the asparagus, eliminate the hardest part of the stem and cook them in salted water.
Al dente, drain, keeping aside the cooking water.
Chop the bacon with onion, bacon and parsley, pour the mixture in a saucepan and fry it with two tablespoons of oil.
Add the rice, season well and cook adding every once in a little of the cooking water of asparagus.
A few minutes before remove the risotto from the heat, add the asparagus tips and cheese cut into cubes.
