Matt Moran’s 35-minute asparagus broad bean risotto

Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper, then place the sliced pancetta or prosciutto flat on the tray. Cook in oven for 10 minutes or until crispy. Remove from oven and set aside.

In a saucepan of salted boiling water, cook broad beans for 1–2 minutes or until just tender. Drain, then refresh broad beans in ice water. Drain again.

To prepare asparagus, snap off the bottom to remove the woody end of the spear, then slice the asparagus into rounds 5mm thick.

Bring the vegetable stock to a simmer in a saucepan on medium heat. In a separate saucepan, heat the olive oil and half the butter on medium heat. Sauté garlic and leek for 2–3 minutes or until softened and translucent. Add white wine and reduce to a glaze. Stir in the rice until it is coated. Add a ladle of warm stock, stirring constantly, until it is absorbed by the rice. Repeat process until all the stock is incorporated and the rice is tender and looks creamy.

Add in asparagus, blanched broad beans and parmesan, and stir through. Remove the saucepan from the heat, stir in the crème fraîche, chopped parsley, lemon zest and juice and the remaining butter. Season. Serve risotto with crispy pancetta and extra finely grated parmesan.