Best Asparagus Bacon Risotto Recipes

RISOTTO WITH ASPARAGUS AND BISON BACON

Steps:

• 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.

FROZEN ASPARAGUS RISOTTO WITH BACON

Steps:

• Take a deep breath and say "Risotta-making is NOT difficult.".
• Cut asparagus into 3/4" pieces. Set aside.
• In a heavy-bottomed saucepan, saute the onion and bacon in 2 T butter for 3 minutes over medium heat.
• Increase to high heat, add wine and reduce to half (about 3 minutes).
• Add rice, salt and pepper and continue stirring on high for 1 minute.
• Add 2 c of the hot chicken stock, lid the pan and turn off the heat.
• Go walk your dog, call your girlfriend, write that chapter in your novel. It can sit there until roughly 10-15 minutes before dinner is served.
• When you return, reheat the broth and crank up the heat on the rice.
• Stir, stir, stir, adding a cup of hot broth everytime it starts to look a bit dry.
• Sample a bit: does it seem a bit chewy but almost ready?.
• If so, add the asparagus and stir until heated through, about 2 minutes.
• Sample again. Ready? Remove from heat and add 1 T butter and cheese.

ASPARAGUS BACON RISOTTO

Steps:

• Start risotto by bringing the stock to boil briefly; then pour in all of the risotto; stir constantly and add stock as needed; Bake asparagus in preheatd oven at 400 deg when nearly done w/ risotto (at~15 min); Add onions as risotto becomes al dente; As one continues to cook risotto, place bacon into microwave at 1 min/slice: when done, allow to dry then chop into pieces; Add warm asparagus, bacon and then reduce heat, cover and simmer for

CHAMPAGNE RISOTTO WITH GRILLED ASPARAGUS AND BACON

Steps:

• Cook bacon, transfer to paper towel, dice when cool. Grill asparagus in cooking spray or oil until golden brown. Cut into one inch pieces, set aside. In medium saucepan, bring broth to boil. Reduce to simmer. IN another saucepan, melt 1 tablespoon butter. Add the garlic and onions and cook til tender. Add the rice and continue to cook until lightly toasted, about 2-3 minutes. Add Champagne and simmer until the liquid has almost evaporated. Add 1/2 cup of the simmering broth and stir until almost completely absorbed. Continue cooking the rice, adding the broth 1/2 cup at a time, and waiting until broth is absorbed, stirring almost constantly. Cook until the rice is tender(but still firm to the bite) and the mixture is creamy, about 20 min total. Remove pan from heat and gently fold in the asparagus, remaining butter, Parmesan, salt and pepper. Sppon the risotto onto serving dishes and sprinkle the bacon over top