Search thousands of recipes reviewed by home cooks like you.

Risotto with Asparagus and Bison Bacon

Risotto with Asparagus and Bison Bacon

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    55 m
The Bison Council

The Bison Council

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MrsFisher0729
2

MrsFisher0729

9/27/2013

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).

Magnolia Blossom
1

Magnolia Blossom

9/30/2013

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 rice mixture and it came out well.

erika
0

erika

4/29/2014

Good way to get my son to eat asparagus.

Similar recipes