Asparagus Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Asparagus

   Char the asparagus on a grill or in a hot skillet until tender and slightly charred, about 5-7 minutes. Cut into 2-inch pieces and set aside.

2. 2

   Make the Piquillo Pepper Coulis

   Blend the piquillo peppers in a food processor until smooth. Add a pinch of salt and set aside.

3. 3

   Sauté Aromatics

   In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent, about 3-4 minutes.

4. 4

   Cook the Rice

   Add the Carolina Gold rice to the pot, stirring for 1-2 minutes until the rice is well-coated with oil. Begin adding vegetable broth, one cup at a time, stirring frequently, allowing the liquid to absorb before adding the next cup.

5. 5

   Incorporate the Asparagus and Mushroom Bacon

   Once the rice is creamy and al dente (about 18-20 minutes), gently fold in the charred asparagus and mushroom bacon. Season with salt and black pepper to taste.

6. 6

   Finish with Cheese

   Remove from heat and stir in the Ossau-Iraty cheese until melted and well-combined.

7. 7

   Serve

   Plate the risotto, drizzle the piquillo pepper coulis on top, and garnish with additional charred asparagus if desired.