Italian Rice With Asparagus, Pancetta & Lemon
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Italian Rice With Asparagus, Pancetta & Lemon
Recipe by Courtney Roulston
Ingredients
2 tbsp Squeaky Gate extra virgin olive oil
40g butter
1 brown onion, diced
2 cloves garlic, finely chopped
100g panchetta, cut into batons
200g Coles arborio rice
100ml dry white wine
1 litre Coles low salt chicken stock, heated
2 bunches asparagus, cut into ½ cm rounds
Raco saucepan
to serve
40g parmesan cheese, grated from a block
juice and zest of 1 small lemon
½ cup basil, leaves picked
cracked black
Method
Heat extra virgin olive oil in a large saucepan over a medium-high heat, add the panchetta and sauté for 2 minutes to render some of the fat out. Add in the butter, onion and garlic and cook for 2-3 minutes to soften.
Stir in the rice and toast for 2 minutes to coat the rice.
Add in the wine and simmer until evaporated. Add in the hot stock 1 ladle at a time, continually stirring for 15-20 minutes and until all the stock has been absorbed and the rice is cooked.
Stir through the asparagus and remaining butter for the last couple of minutes of cooking. Add a little extra water if the rice is getting too thick.
Remove from the heat and stir through half of the parmesan and basil with the lemon zest and juice. Place into serving bowls and grate over extra parmesan, cracked black pepper and basil leaves before serving.
