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Risotto with Asparagus and Bison Bacon
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Hearty risotto with asparagus and bison bacon.
Ingredients:
  • 1 pound asparagus spears, trimmed
  • 1 cup chopped onion
  • 1.3333333730698 cups uncooked Arborio or long-grain rice
  • 4 cups chicken broth
  • 0.25 teaspoon black pepper
  • 8 ounces bison bacon
  • 0.5 cup freshly grated Parmesan cheese
Instructions:
  • Preheat your oven to a toasty 400 degrees F. Spread asparagus in a single layer in a 15x10x1-inch baking pan. Drizzle with olive oil, then bake uncovered for 8 minutes until crisp-tender. Let it cool a bit, then chop into bite-size pieces and set aside.
  • In a large saucepan, melt butter over medium heat. Sauté onion in the melted butter for 4 to 5 minutes until tender. Add rice and cook for 2 minutes, stirring constantly. Gently pour in broth and pepper, then bring to a boil. Reduce heat, cover, and simmer for 20 minutes without uncovering.
  • Cook the bison bacon half at a time in a large skillet over medium heat for 5 to 6 minutes per batch until crisp, turning occasionally. If needed, place on paper towels to drain. Transfer to a cutting board, cool slightly, and chop into bite-size pieces.
  • Once you've taken the saucepan off the heat, gently fold in the fresh asparagus. Allow the flavors to meld together for 5 minutes with the lid on. Finally, mix in the crispy bison bacon and sprinkle in the rich Parmesan cheese.

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