Risotto with Asparagus and Bison Bacon recipe

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Ingredients

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

Nutrition Info

236.5 calories
carbohydrate: 35.2 g
cholesterol: 25.2 mg
fat: 5.3 g
fiber: 1.9 g
protein: 11.5 g
saturatedFat: 2.2 g
servingSize: -
sodium: 578.7 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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).

  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.

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

Recipe Yield

8 servings

Recipe Note

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

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