Balsamic Glazed Bacon & Roasted Asparagus Risotto

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop half the pack of streaky bacon. Drizzle with olive oil and fry until turning brown in a deep bottom pan

Step 2

Peel and chop the onions, garlic and add them to the pan with the butter

Step 3

Create the chicken stock and add the rice wine to it. Once the onions are soft, add the rice and stir until starting to toast but not brown

Step 4

Add the stock and simmer for 15-20 minutes until almost all of the liquid has been absorbed

Step 5

Cook the remaining bacon in the air fryer, glazed with 15ml balsamic vinegar. Also cook the asparagus in the air fryer with some olive oil and salt

Step 6

Chop tomatoes and add to the rocket with the remaining balsamic vinegar and a drizzle of olive oil

Step 7

Once the risotto is ready, add the cheese and stir to combine. Season with salt and pepper.

Step 8

Plate up with risotto, topped with asparagus and bacon. With a side dish of rocket and tomato salad.