Risotto with Asparagus and Bison Bacon
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

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.