Aparagus risotto & Porkchop
by bachsfuge

3T of extra virgin olive oil
1/2 cup chop scallion/chives - hành
1.5 cup of baby chopped aparagus or 4 cup of finely chopped/cubed pumpkin
3 strip of paceta (if not 3 strips of bacon) -chop 1/2 inch lenght
salt and fresh ground black pepper
3 cups of chicken broth
1 cup of risotto rice
1T Mascarpone cheese

1. in Medium heat, in small frying pan, cook the panceta 'till golden brown, get the fried bits out and let it cool down on a napkin
2. iIn medium heat, in a bigger flat, frying pan, add olive oil, scallion and pumpkin - cook togher for 4-5 mins.
3. Add rice into the pan - stir constanstly 'till most of the water evaporated.
4. Slowly add the chicken broth (1-2 scoop) to the pan.. keep stiring 'till the water almost gone
5. then add chicken broth again... repeat this untill all chicken broth are used up. (We are cooking the rice slowly and let the rice obsorb the water slowly.
6. While cooking, can taste the rice.. add pinch of salt and crushed black pepper if needed.
7. when the rice is about ready..5 mins before done, add the 'panceta' in. stirl all together well.
8. 2 mins before serving, add the cheese add..stir well.

THen serve when it's hot.. yummmyyyyyyyyyyyyyyyyy )

you can serve it with pork chop, etc ))