bohemianwanderer – This asparagus and pancetta risotto frittata transforms creamy risotto into a hearty oven-baked meal. Combining tender asparagus, crispy pancetta, Parmesan, and eggs, the recipe delivers a satisfying dish that works equally well for lunch, dinner, or a weekend brunch.
Begin by bringing a saucepan of salted water to the boil. Add 400 grams of asparagus spears with the woody ends removed and cook them for three minutes once the water returns to a boil.
Transfer the asparagus to a plate using tongs or a slotted spoon and allow it to cool. Reserve 700 millilitres of the cooking water, which will become the stock for the risotto. Once cooled, cut the asparagus into pieces approximately two centimetres long.
Heat three tablespoons of extra-virgin olive oil in a large saucepan over medium heat. Add two finely chopped celery sticks, 100 grams of pancetta cut into matchsticks, and one finely chopped white onion.
Cook the vegetables and pancetta for about three minutes until softened and fragrant. Stir in 150 grams of Carnaroli rice or another risotto variety and continue cooking for another three minutes until the grains become slightly translucent.
Pour in five tablespoons of dry white wine and stir until the liquid has been absorbed.
Begin adding the reserved asparagus cooking water one ladle at a time. Stir continuously, allowing each addition to absorb before adding the next.
Continue cooking the risotto for around 10 minutes before tasting and adjusting the seasoning with salt and freshly ground black pepper.
The mixture should remain fairly loose, with the rice still retaining a slight bite. Stir in the chopped asparagus and continue cooking until the risotto begins to thicken.
Butter, Parmesan, and Eggs Create a Rich Baked Finish
Once the risotto reaches the desired consistency, shake the pan gently to help emulsify the mixture.
Add 50 grams of unsalted butter together with 75 grams of grated Parmesan cheese. Stir vigorously until the butter melts and the cheese creates a creamy texture.
Remove the pan from the heat, cover it with a lid, and leave it to rest for two to three minutes. This allows the rice to absorb additional liquid and become perfectly tender.
After resting, check the seasoning once more before spreading the risotto onto a flat dish to cool quickly.
Meanwhile, preheat the oven to 200 degrees Celsius, or 180 degrees Celsius for a fan-assisted oven.
Beat six eggs thoroughly in a large bowl until completely blended. Pour the eggs over the cooled risotto and mix well until evenly combined.
Heat the remaining tablespoon of olive oil in a large ovenproof non-stick frying pan over medium heat. Swirl the oil around the pan to coat the surface evenly. Pour the risotto and egg mixture into the pan, gently pressing it into an even layer.
Transfer the pan to the oven and bake for approximately 10 minutes until the eggs are fully set and the top is lightly golden.
Carefully remove the pan from the oven and place a large serving plate over it. Using a tea towel for protection, invert the pan so the frittata slides onto the plate.
Allow the frittata to cool for about 10 minutes before serving. Finish with an extra sprinkling of grated Parmesan and accompany the dish with a fresh salad of mixed Italian leaves.
The combination of creamy risotto, sweet asparagus, savoury pancetta, rich Parmesan, and fluffy eggs creates a versatile Italian-inspired meal that can be enjoyed warm or at room temperature.
