Easy Spring Primavera Risotto with Crispy Bacon & Asparagus

Steps

1. Preheat oven to 230°C (or 210°C fan bake). Bring a full kettle to the boil.
2. Finely dice onion.
3. Heat oil in a medium pot (with a lid) on medium-high heat. Cook onion with salt for about 3 minutes, stirring occasionally, until softened. Add rice and cook for a further 1 minute, stirring constantly, until fragrant.
4. Add risotto stock spices and boiling water measure to pot and stir well. Reduce heat to low-medium, cover, and gently simmer for 18-20 minutes, stirring occasionally, until rice is tender and liquid has been absorbed. Add more water if risotto becomes too dry (see tip). While cooking grate courgette and zest and juice lemon.
5. Slice bacon 2 cm and trim ends from asparagus. Place bacon on a lined oven tray and bake for 10 minutes, until starting to go golden brown. Remove tray from oven, add asparagus and cook for a further 5-7 minutes, until asparagus is cooked. Season with salt and freshly ground black pepper.
6. Once rice is tender add courgette, lemon zest and juice, butter, peas and spinach to pot and cook for a further 3-4 minutes, until peas are tender and spinach has wilted. Remove from heat, stir through sour cream and season to taste with salt. Stir through a splash of boiling water if risotto is too thick.
7. Risotto topped with crispy bacon and asparagus.