Risotto With Asparagus And Bison Bacon
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
43
Spice
44
Sweetness
55
Sourness
50
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Olive Oil1 tbsp
Butter1 cup
Onion (chopped)1.333333 cups
Arborio (uncooked)4 cups
Chicken Broth1 tsp
Black PepperDirections:
1
Preheat oven to 400 degrees F
2
Place asparagus in single layer in a 15x10x1-inch baking pan
3
Drizzle with olive oil
4
Bake, uncovered, for 8 minutes or until crisp-tender
5
Cool slightly
6
Cut into bite-size pieces; set aside
7
Melt butter over medium heat in a large saucepan
8
Cook onion in hot butter for 4 to 5 minutes or until tender
9
Add rice
10
Cook and stir for 2 minutes
11
Carefully stir in broth and pepper
12
Bring to boiling; reduce heat
13
Simmer, covered, for 20 minutes (do not lift lid)
14
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
15
If necessary, drain on paper towels
16
Transfer to a cutting board
17
Cool slightly; chop into bite-size pieces
18
Remove saucepan from heat
19
Stir in asparagus
20
Let stand, covered, for 5 minutes
21
Stir in bison bacon pieces and Parmesan cheese