Name: Risotto with Asparagus and Bison Bacon
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Asparagus spears, trimmed - 1 pound; Olive oil - 1 tablespoon; Butter - 1 tablespoon; Chopped onion - 1 cup; Uncooked Arborio or long-grain rice - 1 ⅓ cups; Chicken broth - 4 cups; Black pepper - ¼ teaspoon; Bison bacon - 8 ounces; Freshly grated Parmesan cheese - ½ cup

Ingredients for - Risotto with Asparagus and Bison Bacon

1. Asparagus spears, trimmed 1 pound

2. Olive oil 1 tablespoon

3. Butter 1 tablespoon

4. Chopped onion 1 cup

5. Uncooked Arborio or long-grain rice 1 ⅓ cups

6. Chicken broth 4 cups

7. Black pepper ¼ teaspoon

8. Bison bacon 8 ounces

9. Freshly grated Parmesan cheese ½ cup

How to cook deliciously - Risotto with Asparagus and Bison Bacon

1 . Stage

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.

2 . Stage

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).

3 . Stage

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.

4 . Stage

Remove saucepan from heat. Stir in asparagus. Let stand, covered, for 5 minutes. Stir in bison bacon pieces and Parmesan cheese.