Asparagus Risotto with Pancetta and Truffle Oil


1 lb (500 g) thin asparagus stalks, woody ends removed 2 tbsp (25 mL) olive oil 4 slices pancetta, diced 1 cup (250 mL) chopped onion 2 cloves garlic, chopped 1 cups (375 mL) arborio rice 5 cups (1.375 L) hot chicken stock 2 tbsp (25 mL) butter cup (125 mL) Parmesan cheese 1 tsp (5 mL) truffle oil Salt and freshly ground pepper


A Beautiful Risotto Studded With Green Asparagus And Flecked With Pancetta. This Tastes Even Better With The Truffle Oil Giving It That Final Flourish.

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