Risotto With Asparagus And Bison Bacon

Ingredients

• Servings: 8
• 1 pound asparagus spears, trimmed
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup chopped onion
• 1 1/3 cups uncooked arborio or long-grain rice
• 4 cups chicken broth
• 1/4 teaspoon black pepper
• 8 ounces bison bacon
• 1/2 cup freshly grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 55 mins


• 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.
• 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).
• 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.
• remove saucepan from heat. stir in asparagus. let stand, covered, for 5 minutes. stir in bison bacon pieces and parmesan cheese.