Spring-time Risotto with Peas & Asparagus

This is one of our favourite dishes to make in the Spring, as fresh asparagus starts to appear! The star of the show is crispy guanciale (the Italian-style cured pork jowl commonly used for Carbonara pasta)

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Ingredients:

• 1 cup Arborio rice

• 4 cups chicken or vegetable broth

• 1/2 cup dry white wine

• 1/2 cup grated Parmesan cheese

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup fresh or frozen peas

• 1 cup asparagus, trimmed and cut into 1-inch pieces

• 100g guanciale, diced (can substitute pancetta or bacon)

• 2 tablespoons unsalted butter

• Salt and pepper to taste

• Olive oil

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Instructions:

1. In a saucepan, heat the chicken or vegetable broth over medium heat until it simmers. Reduce the heat to low to keep it warm.

2. In a separate large skillet or pot, heat a drizzle of olive oil over medium heat. Add the diced guanciale and cook until crispy and golden brown. Remove the guanciale from the skillet and set aside on a paper towel-lined plate to drain excess oil.

3. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 2-3 minutes.

4. Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring constantly, until it becomes slightly translucent around the edges.

5. Pour in the white wine and stir until the liquid is absorbed by the rice.

6. Begin adding the warm broth to the rice mixture, one ladleful at a time, stirring frequently. Allow the rice to absorb each addition of broth before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

7. In the last few minutes of cooking, stir in the peas and asparagus pieces. Cook until the vegetables are tender but still vibrant green.

8. Remove the risotto from the heat and stir in the grated Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.

9. Serve the risotto hot, topped with the crispy guanciale. Optionally, garnish with additional grated Parmesan cheese and chopped fresh herbs like parsley or chives.