Risotto with Asparagus and Bison Bacon

Risotto with Asparagus and Bison Bacon

This recipe is a hearty take on the traditional risotto dish, complete with asparagus and bison bacon.

Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
237 Calories

Recipe Instructions

Step 1
Preheat oven to 400 degrees F. Place asparagus in single layer in a 15x10x1-inch baking pan. Drizzle with olive oil. Bake, uncovered, for 8 minutes or until crisp-tender. Cool slightly. Cut into bite-size pieces; set aside.
Step 2
Melt butter over medium heat in a large saucepan. Cook onion in hot butter for 4 to 5 minutes or until tender. Add rice. Cook and stir for 2 minutes. Carefully stir in broth and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (do not lift lid).
Step 3
Meanwhile, cook bison bacon, 1/2 at a time, over medium heat in a large skillet for 5 to 6 minutes per batch or until crisp, turning occasionally. If necessary, drain on paper towels. Transfer to a cutting board. Cool slightly; chop into bite-size pieces.
Step 4
Remove saucepan from heat. Stir in asparagus. Let stand, covered, for 5 minutes. Stir in bison bacon pieces and Parmesan cheese.
Risotto with Asparagus and Bison Bacon
Risotto with Asparagus and Bison Bacon
Risotto with Asparagus and Bison Bacon
Risotto with Asparagus and Bison Bacon

Ingredients

  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 4 cups chicken broth
  • ½ cup freshly grated Parmesan cheese
  • ¼ teaspoon black pepper
  • 1 pound asparagus spears, trimmed
  • 1 ⅓ cups uncooked Arborio or long-grain rice
  • 8 ounces bison bacon

Categories

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