Easy Spring Primavera Risotto with Crispy Bacon Asparagus
Ingredients
- 150g bunch asparagus, ends trimmed
- 125g streaky bacon, sliced 2cm
- 4 Tbsp lite sour cream
- 50g baby spinach
- 150g frozen peas
- 1 tsp butter
- 1/2 lemon, zested & juiced
- 1 courgette, grated
- 2 1/2 cup boiling water
- 1 pack Risotto stock spices
- 150g Arborio rice
- 1/4 tsp salt
- 1 drizzle of oil
- 1/2 brown onion, finely diced
Instructions
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