RISOTTO WITH ASPARAGUS AND BISON BACON

Risotto with Asparagus and Bison Bacon image

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

Provided by The Bison Council

Categories Trusted Brands: Recipes and Tips The Bison Council

Time 55m

Yield 8

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 35.2 g, Cholesterol 25.2 mg, Fat 5.3 g, Fiber 1.9 g, Protein 11.5 g, SaturatedFat 2.2 g, Sodium 578.7 mg, Sugar 2.4 g