Bacon, Asparagus & Pea Risotto and Gibbon Conservation

Hello everyone! On the off chance you had noticed that I haven’t posted in a while, the past two weeks I’ve been working away in London and catching up with many lovely friends in the evening. I didn’t have a kitchen when staying in London and even though I came home in the weekend between (to see Foo Fighters play Milton Keynes – a bucket list item for sure), eating out for every lunch and dinner got old very quickly. I did manage five pre 7 am runs along the beautiful Southbank of the Thames (see my Instagram) though, my favourite part of London.


On a related note, tomorrow I am running the first of two runs for a charity called The Aspinall Foundation, who do amazing animal conservation work, this particular run is for their Gibbon projects (the most endangered primate). If animals are your thing then a donation, no matter how large or small would be hugely appreciated by the animals and myself. The first run is a 5 km fun run and the second is a 10 km run in October (my longest official run to date, eek!).

The recipeĀ inspiration is courtesy of Jam and Clotted Cream, such a simple but delicious combination of flavours with the genius addition of clotted cream at the end, risotto is comfort food at its finest!

Ingredients: (Serves 3-4)

  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 6 rashers of bacon (I prefer smoked), chopped
  • 300 g of arborio rice
  • 100 ml of white wine
  • ~1 L of vegetable stock (I actually used chicken stock that I’d made in the slow cooker, using your own stock is so satisfying)
  • 100 g of frozen peas
  • A bunch of asparagus, chopped
  • A heaped tablespoon of clotted cream, optional
  • Parmesan to finish, optional
  • Butter, to cook, definitely not optional, trust me it is totally worth using butter


  1. In a large saucepan, over a medium heat, melt the butter and then cook the onion for a couple of minutes.
  2. Add the garlic and cook both until soft.
  3. Increase the heat and then add in the bacon, fry until crispy.
  4. Add the rice and stir quickly to coat it all with butter and bacon deliciousness, then pour in the wine.
  5. Once the wine has boiled and reduced slightly, add a ladle of stock and stir. The secret to risotto is stirring.
  6. Keep adding stock and stirring for about 15 minutes.
  7. Add in the peas and asparagus, keep adding stock and stirring for another 5 minutes or until the vegetables are cooked and the rice is soft.
  8. Remove from the heat and stir in the clotted cream.
  9. Serve and top with grated Parmesan.

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