Easy Spring Primavera Risotto with Crispy Bacon Asparagus
Ingredients
- 125g lite sour cream
- 100g baby spinach
- 250g frozen peas
- 1 Tbsp butter
- 1 lemon, zested & juiced
- 4 1/2 cup boiling water
- 1 pack RISOTTO STOCK SPICES
- 300g Arborio rice
- 3/4 tsp salt
- 1 drizzle of oil
- 1 brown onion, finely diced
- 1 courgette, grated
- 250g bunch asparagus, ends trimmed
- 250g streaky bacon, sliced 2cm
Instructions
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