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Bacon and Asparagus Risotto

Ingredients

  • 2 oz. chopped bacon
  • 1 tsp. finely chopped garlic
  • 1/3 cup uncooked Arborio rice
  • 2-1/2 cups reduced sodium chicken broth
  • 1/3 cup frozen asparagus tips
  • 2 Tbsp. grated Parmesan cheese
  • 1 Tbsp. unsalted butter

Directions

  • 1. Cook bacon in medium skillet on medium heat until brown and crisp. Remove and drain on paper towels. Reserve bacon drippings in skillet. Sauté garlic in drippings 1 minute. Stir in rice, coating evenly.
  • 2. Meanwhile, bring broth in a small saucepan to a boil on high heat; reduce heat to medium-low. Keep broth at a simmer.
  • 3. Stir 1/4 cup hot broth into rice mixture, stirring constantly, until absorbed. Continue until all broth is added, about 20 minutes.
  • 4. Stir in asparagus. Cook 2 minutes, stirring occasionally. Stir in cheese and butter.
  • 5. Divide evenly between 2 plates and serve.
  • Nutritional information per serving: Calories 391; Total Fat 23g; Saturated Fat 10g;
  • Trans. Fat 0g; Cholesterol 45mg; Sodium 432mg; Total Carbohydrate 31g; Dietary Fiber 2g;
  • Total Sugars 1g; Protein 15g

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