Ingredients

• Cooking Bacon, Chopped (Regular Bacon Works Too)
• Onion, Diced
• Risotto Rice
• Stock (I Used Vegetable) Made Up
• Seasonings (Salt, Pepper, Mixed Herbs, Chilli Flakes)

Method

1. Bring some stock and any extra seasonings to the boil
2. Add in risotto rice and reduce the heat, stirring occasionally
3. Meanwhile put the bacon and onion into the airfryer
4. When the rice has a small bite still to it and most of the liquid is gone add the bacon and onion as well as the asparagus before continue to let simmer down until that liquid is gone
5. Serve and enjoy

Eating And Storage Tips

This works absolutely fantastically cold as leftovers or for something like as part of a picnic as the flavours still work and hold together well even when the consistency and warmth alters. I would leave it in the fridge for a couple of days. You can get away with reheating it in the microwave just be sure to fully blast it and if it’s on the dry side add a dash of water in to keep some steam and moisture going.

If you want to bulk this out without adding more bacon you can add diced courgette (zucchini) or something like garden peas as well and depending how you cook them all they could easily provide a bit of extra texture.

If you want to make it a bit more creamy you could add in some cheese or something like some cream cheese as it is near the end of reduction but this can result in some liquid remaining and if you like a drier risotto this would not work overly well.