Asparagus and Pancetta Risotto

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    543
based on 44 ratings

A simple risotto packed full of flavour.

recipe updated 14 Sep 2021

Ingredients

  • Spring onion icon
    Spring onion
    2 (about 30 g)
  • Pancetta icon
    Pancetta
    80 g (about 16)
  • Asparagus icon
    Asparagus
    10
  • Unsalted butter icon
    Unsalted butter
    50 g (about 3 ½ tablespoons)
  • Olive oil icon
    Olive oil
    1 tablespoon (about 15 ml)
  • Risotto rice icon
    Risotto rice
    300 g (about 300)
  • Vegetable stock icon
    Vegetable stock
    600 g (about 2 ½ cups)
  • White wine icon
    White wine
    20 g (about 1 ⅜ tablespoons)
  • Pecorino cheese icon
    Pecorino cheese
    50 g (about ¼ cup)

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit extra fine grating disc (1) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Then add risotto rice to the kCook bowl
  9. Cook with filler cap removed - 4 min, 98°C, speed 4
  10. Then add spring onion and pancetta to the kCook bowl
  11. Cook with filler cap removed - 2 min, 98°C, speed 4
  12. Cook with filler cap removed - 3 min, 98°C, speed 3
  13. Then add vegetable stock and white wine to the kCook bowl
  14. Cook with filler cap removed - 5 min, 98°C, speed 4
  15. Then add asparagus to the kCook bowl
  16. Cook with filler cap removed - 5 min, 98°C, speed 4
  17. Then add unsalted butter to the kCook bowl
  18. Turn direct prep attachment to position 1
  19. Grate pecorino cheese into the kCook bowl with direct prep attachment
  20. Turn direct prep attachment to position 2
  21. Stir with filler cap removed - 30 sec, 60°C, speed 4
  22. Season to taste
  23. Serve
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