Risotto with Asparagus and Bison Bacon

Risotto with Asparagus and Bison Bacon

4

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

Ingredients

55 m servings 237 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 579 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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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.
  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.

Footnotes

  • Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Reviews

4

We enjoyed this recipe! The technique for the Arborio rice is a little off (make sure you add liquid slowly and stir often only adding more liquid when it's soaked up).

I used the Arborio rice. The method used in the recipe is not the general method used when preparing risotto, and long grain rice is not typically used either. I did add broth slowly to the ri...

Good way to get my son to eat asparagus.

This was so good!! We followed the recipe as written with the Arborio rice and it came out great even though it is a different way to prepare risotto. Will definitely make this again