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Bacon and Grilled Asparagus Risotto


  • Author: Robyn

Ingredients

Scale
  • 1 cup uncooked arborio rice (Italian style rice)
  • 2 tblsp olive oil
  • 2 tblsp butter
  • 1/2 cup chopped onion (I used Vidalia- they are in season right now and are sweeter, more mellow than regular white onions)
  • 3 cups chicken broth
  • 5 slices thick cut bacon
  • 1/2 lb asparagus (inedbile parts removed)
  • 1 tblsp cream cheese
  • Sea Salt and fresh ground pepper to taste

Instructions

Grill the asparagus until char marks form. Cook bacon until crispy. (I grilled the bacon in a skillet on the grill but this can be done wherever it makes sense for you).

Risotto: Saute onion in oil and butter for 3 minutes. Add the rice, stirring for about 2 minutes until is covered in the oil/butter mixture. Stir in one cup of broth and let the rice absorb (I kept the pot on medium for a slow simmer). Continue cooking and stirring until liquid is absorbed before adding the next cup. Cook until all the stock has been used and the risotto has reached a creamy, starchy consistency.

Next, chop the asparagus stalks and bacon into small pieces. Reserve 1/4 cup of chopped bacon for garnish. Mix in the asparagus, bacon and cream cheese. When serving, garnish on the top with remaining bacon.

Season with salt and pepper to taste.

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