Asparagus Risotto with Pancetta

(serves 2)

More exploration with the vegetable of the moment! I have concluded that i love the crunch of asparagus, and that asparagus and pancetta are a match made in heaven! This risotto dish was supposed to be just the basics, but then the eggplant was so cute and there was a bit of leftover sausage.. i think it would work without these last 2 ingredients, but either way, it was a delicious dinner!

Prep time: 15 min

Cooking time: 40 min

Ingredients:
1 bunch asparagus
1 brown onion
3 cloves garlic
1 small eggplant
1 sausage (optional)
3 slices pancetta
1 C arborio rice
3 C chicken or vegetable stock
1/2 C white wine
100mL cream
30g pecorino


Method:
1. Bring the stock and white wine to the boil. 
2. Wash the asparagus and cut into 5cm lengths. Add to the stock and cook for 3-4 minutes then remove from the stock and dice into 0.5cm circles. You can leave a few spears for garnishing.
3. Finely dice the onion, and thinly slice the garlic.
4. Thinly slice the eggplant into semi-circles or strips, and sprinkle with salt. Leave it to sit for 15-20min until water droplets form on top, then press out the water with a paper towel. 
5. Heat a separate pot with 1/2 T oil, then brown the onion and garlic.
6. Add in the arborio rice and stir until the rice becomes slightly translucent. Add in the warm stock 1 ladle at a time, stirring until all the liquid has absorbed before adding the next ladle.
7. In the meantime, heat a frypan and add the de-skinned sausage as small meatballs and cook for 1-2 minutes. Add the eggplant slices and keep on medium heat until eggplant has softened. 
8. When all the stock has been added, add the asparagus, eggplant and sausage into the risotto. Stir in the cream and season with some salt and pepper, but remember, the pancetta will be very salty! Keep on the heat until the rice tastes al dente.
9. Finely slice the pancetta and mix into the risotto. This will only take about 1-2 minutes to cook, then stir in most of the pecorino and it's ready to serve! You can garnish with the asparagus spears and a bit of pecorino.