Risotto with Asparagus and Bison Bacon

Name: Risotto with Asparagus and Bison Bacon
Total time: 55
Yield: 8
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

Recipe by The Bison Council from allrecipes.com

Dinner 55 Mins.

Ingredients

8 servings

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1 pound asparagus spears, trimmed
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1 tablespoon olive oil
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1 tablespoon butter
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1 cup chopped onion
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1 ⅓ cups uncooked Arborio or long-grain rice

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4 cups chicken broth
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¼ teaspoon black pepper
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8 ounces bison bacon
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½ cup freshly grated Parmesan cheese

Instructions

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.