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Risotto with Asparagus and Bison Bacon

4

55 min

Risotto with Asparagus and Bison Bacon

Risotto with Asparagus and Bison Bacon Photo 1

Time

55 min

Serving

8 persons

Calories

237

Rating

4.00★ (9)

Author: Victoria Buriak
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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  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.
    Risotto with Asparagus and Bison Bacon Photo 2
  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).
    Risotto with Asparagus and Bison Bacon Photo 3
  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.
    Risotto with Asparagus and Bison Bacon Photo 4
  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 Photo 5

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