Bacon and Grilled Asparagus Risotto
Ingredients
The risotto
-
1
cup
uncooked arborio rice
-
3
cups
chicken broth
-
½
cup
chopped onion
-
2
tablespoons
olive oil
-
2
tablespoons
butter
-
1
tablespoon
cream cheese
-
to taste
sea salt and fresh ground pepper
The toppings
-
5
slices
thick cut bacon
-
½
lb
asparagus
Instructions
- Grill the asparagus until char marks form and cook the bacon until crispy.
- Sauté the onion in olive oil and butter for 3 minutes.
- Add the arborio rice and stir for about 2 minutes until coated.
- Stir in one cup of chicken broth and let the rice absorb it, keeping the pot on medium heat.
- Continue adding broth one cup at a time, stirring until absorbed, until all broth is used and the risotto is creamy.
- Chop the asparagus and bacon into small pieces, reserving ¼ cup of bacon for garnish.
- Mix the chopped asparagus, bacon, and cream cheese into the risotto.
- Garnish with the reserved bacon when serving.
- Season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
25g
Total carbohydrates
40g
Total protein
15g
Sodium
600mg
Cholesterol
40mg
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