In a medium saucepan, heat the olive oil and sauté the shallots and
garlic until soft.
Add the rice and continue to stir with a wooden spoon, coating the rice
with the oil and onion.
Deglaze the pan with the wine and cook until the liquid is absorbed,
stirring as often as possible.
Pour in enough chicken stock to cover the rice.
Keep stirring until the liquid is absorbed. When almost cooked, remove
the mixture from the pan and spread on a baking sheet until ready to
serve.
Preheat the oven to Gas
7 (or equivalent).
Cook the monkfish in a different pan with about 100g butter.
Fry until nicely browned and then place in a preheated oven for approximately
5 minutes.
Once cooked, place on a wire rack and allow to rest.
Place the risotto back in the pan and add what is left of the chicken
stock and reheat.
Add your smoked bacon, broad beans, spring onions, Parmesan and herbs.
Whilst finishing the risotto, steam the asparagus.
Portion the risotto equally onto warmed serving plates.
Cut your monkfish into slices and place on top of the risotto and to
finish, lay your spears of asparagus over the monkfish.
Serve immediately