Trusted Brands: and Tips Recipe » Risotto with Asparagus and Bison Bacon

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

Ingredients

• 1 pound asparagus spears, trimmed
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup chopped onion
• 1 ⅓ cups uncooked Arborio or long-grain rice
• 4 cups chicken broth
• ¼ teaspoon black pepper
• 8 ounces bison bacon
• ½ cup freshly grated Parmesan cheese

Cooking 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.

Nutrition Facts

• calories236.5
• carbohydrateContent35.2 g
• cholesterolContent25.2 mg
• fatContent5.3 g
• fiberContent1.9 g
• proteinContent11.5 g
• saturatedFatContent2.2 g
• sodiumContent578.7 mg
• sugarContent2.4 g