Risotto and Asparagus

Preparation Time: 40 minutes
Cooking Time: 17 min. + 3 min. oven off
4 Servings
MW function(C-O: Medium, C-HI: Maximum, C-Lo: Minimum)

Ingredients:

• 400 gr. rice (fino or superfino)
• 800 gr. medium size asparagus
• 80 gr. bacon
• 30 gr. parsley
• 1 medium size onion
• 1 garlic clove
• 1 ripe tomato
• 20 gr. butter
• 1/2 glass white dry wine
• olive oil
• 1 stock cube
• grated parmesan cheese
• salt
• pepper

Preparation:

1. Wash the asparagus, cut off the hard part, chop them in pieces 3 cm. long. 
2. Mince bacon, onion, clean parsley and garlic, put mixture in a casserole, add 2 tablespoons of oil; stir, cover the pan and put it in the oven at maximum heat for 5 minutes.
3. After 2 minutes add the asparagus, chop tomato onto it, after having peeled and seeded it. Add little salt and pepper, stir and keep on cooking.
4. Add rice to the mixture; pour in it 650 ml of boiling water in which have dissolved the stock cube. Stir and continue cooking, still at maximum heat for 12 minutes. After 5 minutes cover the casserole and keep on cooking, stirring three or four times.
5. After cooking time, add butter in pieces, a pinch of pepper and two tablespoons of grated parmesan. Let rice stand in the oven switched off for 3 minutes, then serve with more parmesan cheese.