RISOTTO WITH ASPARAGUS AND BISON BACON
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
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
CREAMY ASPARAGUS AND BACON RISOTTO
Looking for a spring risotto recipe? This Creamy Asparagus and Bacon Risotto recipe from Delish.com is unreal.
Categories risotto recipes how to make risotto creamy risotto recipes spring risotto recipes bacon risotto asparagus risotto bacon asparagus risotto
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In a pot over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate and drain. Add onion to bacon fat and cook until soft, 5 minutes, then add garlic and cook until fragrant, 2 minutes more. Add rice and stir until combined, then add 240ml chicken stock.
- Bring to a simmer and cook, stirring occasionally, until stock is completely absorbed. When it's absorbed, add wine. Stir until fully absorbed, then add remaining stock 240ml at a time until rice is tender and creamy, about 30 minutes. Add asparagus and let cook until tender, 6 minutes.
- Stir in bacon and season generously with salt and pepper.
FROZEN ASPARAGUS RISOTTO WITH BACON
Spring brings us all this gorgeous but pricey fresh asparagus. I don't mind the expense for the pleasure of steamed spears. But I've found that in making risotto, using a frozen product often gives as much flavor, and is easier and cheaper. Step 6 is where I veer away from traditional risotto making - something I figured out when my kids were little and I wanted to be with them rather than stand at the stove, stirring. This early prep saves you at least 10 minutes of on-your-way-to-varicose-veins time.
Provided by Elisabetta47
Categories Short Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 473.8, Fat 16.5, SaturatedFat 7.1, Cholesterol 28.1, Sodium 1418.1, Carbohydrate 58, Fiber 2.8, Sugar 2.4, Protein 14.1
CREAMY ASPARAGUS RISOTTO
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the stock to a simmer in a medium pot, and then set aside. Melt 1 1/2 tablespoons of the butter in a large saucepan and cook the shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and simmer until reduced to almost dry. Ladle the stock into the rice slowly, stirring until it disappears each time. Remove the saucepan from the heat and add the mascarpone and Parmigiano, stirring until well blended.
- Prepare a bowl of ice water. Bring a pot of salted water to a boil. Blanch the asparagus tips and stems until al dente, and then dip in ice water for 2 to 3 seconds. Place the stems in a food processor and add the creme fraiche and lemon juice. Puree the mixture until thick and smooth. Saute the tips in the melted butter over medium-high heat until well coated, about 1 minute.
- To serve, place a small amount of puree into a bowl, spoon some risotto over, and garnish with asparagus heads and fresh melissa, hyssop and garlic. Sprinkle sea salt on top to taste.
WILD MUSHROOM AND ASPARAGUS RISOTTO
Steps:
- In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
- In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
- Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
- *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.
ASPARAGUS RISOTTO
Put asparagus centre stage in this satisfying risotto. Top with a sprinkling of parmesan for an easy midweek meal for two
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
- Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
- Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
- Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
- Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.
Nutrition Facts : Calories 623 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.5 milligram of sodium
BACON AND ASPARAGUS FRITTATA
My frittata makes a marvelous light meal. especially during the summer. When I prepare the frittata for guests, I also serve rice and bread to make a hearty meal-quick and easy, but it always wins compliments! -Gwen Clemon, Soldier, Iowa
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 9- or 10-in. ovenproof skillet, cook bacon until crisp. Drain, reserving 1 Tbsp. drippings. Heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. , Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately.
Nutrition Facts : Calories 344 calories, Fat 24g fat (10g saturated fat), Cholesterol 351mg cholesterol, Sodium 738mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
BACON RISOTTO
Creamy risotto with crisp bacon. Plate the risotto and add one raw egg yolk to each serving if desired, allowing the diner to break the yolk and stir into the rice.
Provided by FURFNSLO
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
- Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
- Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
- Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 73.8 g, Cholesterol 56.2 mg, Fat 21.5 g, Fiber 1.6 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1444.3 mg, Sugar 2 g
BACON-WRAPPED ASPARAGUS
Easy-to-prepare appetizer. Laurita has a good idea so the asparagus does not over cook, to pre-cook bacon a little. So try my Recipe #187790 to avoid over cooking asparagus.
Provided by Charlotte J
Categories Vegetable
Time 25m
Yield 16-20 spears
Number Of Ingredients 2
Steps:
- Wash and trim asparagus spears.
- Cut bacon strips in half crosswise.
- Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
- Lay on a cookie sheet with sides.
- Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
- Serve warm or at room temperature.
- **Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.
ASPARAGUS-AND-LEMON RISOTTO
Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Bring stock to a simmer in a medium saucepan.
- Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
- Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
- Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.
ROASTED ASPARAGUS RISOTTO
This recipe's wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. They'll be ready to stir into the risotto by the time the rice is done. -Deonna Mazur, Buffalo, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered at 400° until crisp- tender, stirring occasionally, 20-25 minutes., Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus., In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, pepper and salt. Cook and stir until all the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes., Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 311 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.
EASY RISOTTO WITH BACON & PEAS
Not one for risotto purists - this simple recipe has just a few ingredients and the stock is added all in one go.
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
- Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
- Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
- Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
- Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
Nutrition Facts : Calories 396 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.88 milligram of sodium
ASPARAGUS RISOTTO
It's Italian! From its creamy texture and slow cooking to its flavors of garlic, pine nuts and Parmesan, this side dish is a keeper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- In 3- to 4-quart saucepan, heat broth and water to boiling. Reduce heat; simmer while preparing risotto.
- Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion, carrot and garlic; cook 2 to 3 minutes, stirring occasionally, until onion and carrot are tender. Stir in wine; cook 1 minute or until wine boils. Stir in rice, salt and 1 cup simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until liquid is absorbed and stirring frequently.
- When 4 cups liquid have been absorbed, stir in asparagus. Test rice for doneness, and continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy (process takes 15 to 20 minutes).
- Remove skillet from heat. Stir in pine nuts and cheese. Serve immediately.
Nutrition Facts : Calories 350, Carbohydrate 58 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 2 g, TransFat 0 g
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