Time
55 min
Serving
8 persons
Calories
237
This recipe is a hearty take on the traditional risotto dish, complete with asparagus and bison bacon.
Ingredients
- asparagus spears: 1 pound (trimmed)
- olive oil: 1 Tbsp
- butter: 1 Tbsp
- onion: 1 cup (chopped)
- ⅓ cups uncooked Arborio or long-grain rice: 1 piece
- chicken broth: 4 cups
- black pepper: 0.25 tsp
- ounces bison bacon: 8 piece
- freshly grated Parmesan cheese: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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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).
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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.
-
Remove saucepan from heat. Stir in asparagus. Let stand, covered, for 5 minutes. Stir in bison bacon pieces and Parmesan cheese.
