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

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
5 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Nutrition Facts

237 calories; protein 11.5g; carbohydrates 35.2g; fat 5.3g; cholesterol 25.2mg; sodium 578.7mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
09/28/2013
We enjoyed this recipe! The technique for the Arborio rice is a little off (make sure you add liquid slowly and stir often only adding more liquid when it's soaked up). Read More
(5)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/27/2013
We enjoyed this recipe! The technique for the Arborio rice is a little off (make sure you add liquid slowly and stir often only adding more liquid when it's soaked up). Read More
(5)
Rating: 4 stars
09/30/2013
I used the Arborio rice. The method used in the recipe is not the general method used when preparing risotto, and long grain rice is not typically used either. I did add broth slowly to the rice mixture and it came out well. Read More
(4)
Rating: 4 stars
04/29/2014
Good way to get my son to eat asparagus. Read More
(1)
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Rating: 5 stars
03/31/2014
This was so good!! We followed the recipe as written with the Arborio rice and it came out great even though it is a different way to prepare risotto. Will definitely make this again Read More
(1)
Rating: 5 stars
04/03/2016
We couldn't find bison bacon so we used regular bacon. Still delish! Read More
Rating: 5 stars
11/19/2016
Yum! This makes a large amount so use a larger pot. Read More
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Rating: 5 stars
06/26/2018
This is the most delicious risotto recipe! I went to Italy last year and this definitely compares! The first time I used turkey bacon to be healthier but there was no fat leftover to brown the onions in. It came out real good and tasty but later I used the regular bacon had the leftover fat to brown onions and garlic and it was admittedly MUCH tastier! But you can do it the healthy way and still have great flavor! Read More
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