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Risotto with Asparagus and Bison Bacon

Risotto with Asparagus and Bison Bacon

Cost $20, save $15

Source: Recommended by CookPal

  • 35 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Vegetables

    • 🌱 1 pound asparagus spears, trimmed
    • 🧅 1 cup chopped onion

  • Oil and Seasoning

    • 1 tablespoon olive oil
    • 🧂 ¼ teaspoon black pepper

  • Dairy

    • 🧈 1 tablespoon butter
    • 🧀 ½ cup freshly grated Parmesan cheese

  • Grains

    • 🍚 1 ⅓ cups uncooked Arborio or long-grain rice

  • Protein

    • 8 ounces bison bacon

  • Stock

    • 🍗 4 cups chicken broth

STEPS

1

Preheat oven to 400°F. Place trimmed asparagus in a single layer on a baking sheet. Drizzle with olive oil. Bake for 8 minutes or until crisp-tender. Cool slightly and cut into bite-sized pieces. Set aside.

2

Melt butter in a large saucepan over medium heat. Cook chopped onions in butter for 4 to 5 minutes or until tender. Add rice and stir for 2 minutes.

3

Carefully stir in chicken broth and black pepper. Bring to a boil, reduce heat, and simmer covered for 20 minutes without lifting the lid.

4

Meanwhile, cook bison bacon in a skillet over medium heat in two batches for 5 to 6 minutes per batch or until crisp, turning occasionally. Drain excess fat, cool slightly, and chop into bite-sized pieces.

5

Remove saucepan from heat. Stir in the cooked asparagus and let it stand, covered, for 5 minutes. Stir in bison bacon pieces and Parmesan cheese before serving.

NUTRIENTS

Per 1 serving

🔥

237

Calories

  • 12
    Protein
  • 35
    Carbs
  • 5
    Fats

💡 For added flavor, you can grill the asparagus instead of roasting.Be sure not to overcook the rice to maintain its creamy texture.Substitute vegetable broth for chicken broth to make this recipe vegetarian (if skipping bison bacon).For a richer flavor, use freshly grated Parmesan cheese instead of pre-packaged.