Asparagus Risotto with Lardons, Crème Fraîche & Rosemary

Creamy, cheesy, and packed with spring flavour—this asparagus risotto is a bit of a show-off. Smoky lardons, fragrant rosemary and sharp crème fraîche give it a bold, well-balanced taste that makes it perfect for a relaxed dinner party or a comforting weekend supper.

Serves: 2
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Dietary: Contains dairy and meat

Ingredients

• 300g asparagus, woody ends trimmed
  (thinly slice the stems, leave flower tips whole)

• 200g smoked lardons

• Handful rosemary leaves

• 1 tbsp unsalted butter

• 1 tbsp olive oil

• 4 garlic cloves, finely diced

• 150g risotto rice

• ½ glass white wine

• 1 litre hot vegetable stock

• 60g Grana Padano, grated

• 2 tbsp crème fraîche, plus extra to serve

Method

1. Cook the lardons
   Heat a large frying pan over medium-high heat. Add the lardons and fry until they begin to crisp up. Add the rosemary and cook until both are golden and crispy (around 5 minutes total). Transfer to a plate.

2. Start the risotto
   In the same pan, add the butter and let it melt. Add 1 tbsp olive oil and the garlic, cooking gently for 2 minutes until fragrant. Stir in the risotto rice, coating well. Pour in the wine and let it absorb.

3. Build the flavour
   Start adding the hot stock a ladle at a time, stirring regularly. Allow each addition to be absorbed before adding the next. After about 15 minutes, when the rice is nearly al dente, stir in the chopped asparagus stems.

4. Finish with crème fraîche + cheese
   Continue cooking for 3–4 more minutes, adding more stock if needed. Stir in the crème fraîche, grated cheese, and crispy lardons. The risotto should be creamy and the rice should still have a slight bite.

5. Serve
   Divide between two plates, top with a little more cheese and a spoonful of crème fraîche.