Creamy Asparagus And Bacon Risotto Recipes

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RISOTTO WITH ASPARAGUS AND BISON BACON



Risotto with Asparagus and Bison Bacon image

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

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

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

FROZEN ASPARAGUS RISOTTO WITH BACON



Frozen Asparagus Risotto With Bacon image

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

15 asparagus spears, frozen and defrosted
3 tablespoons butter
1/2 cup onion, minced
1/4 lb bacon, chopped into small pieces
1 cup white wine
2 cups arborio rice (or carnaroli)
1/2 teaspoon salt
1/4 teaspoon pepper
2 quarts chicken broth, hot (your's or canned that's thinned with water)
1/2 cup parmigiano, grated

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



Creamy Asparagus Risotto image

This recipe has evolved from one that I saw on Hell's Kitchen. I searched high and low for the closest thing and eventually came up with this. Enjoy!

Provided by Chef RoboTron

Categories     Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/2 lbs asparagus, trimmed tips cut off and reserved
1 teaspoon salt
8 cups chicken stock or 8 cups low sodium chicken broth
3/4 cup extra virgin olive oil
3 medium shallots, minced
3 garlic cloves, minced
3 1/2 cups arborio rice (1 pound)
3/4 cup dry white wine
1 tablespoon unsalted butter
1 cup freshly grated parmesan cheese (3 ounces)
fresh ground pepper

Steps:

  • 1. Cook the asparagus tips in a medium saucepan of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer the tips to a colander.
  • and rinse in cold water; drain well.
  • 2. Break the asparagus stalks in half. Add them to the boiling water and cook until very tender, about 10 minutes. Reserve 1/3 cup of the cooking water, then drain the stalks. Puree the stalks with the reserved cooking water in a food processor. Using a rubber spatula, work the puree through a coarse sieve; you should have about 2 cups.
  • 3. In a medium saucepan, bring the stock to a simmer. Meanwhile, heat the olive oil in a large, heavy saucepan. Add the shallots and cook over low heat, stirring frequently with a wooden spoon, until softened but not browned, about 4 minutes. Add the garlic and cook until the shallots are lightly browned, about 2 minutes. Add the rice and stir over moderate heat to coat the grains with the oil. Pour in the wine and continue stirring until the wine is almost evaporated, about 2 minutes.
  • 4. Add 1 cup of the hot stock and stir constantly until almost absorbed. Continue adding the stock, 1 cup at a time, stirring constantly until it is absorbed before adding more. When the rice is almost tender, after about 15 minutes, add the asparagus puree. Continue to cook, stirring, until the rice is tender but still firm to the bite, about 4 minutes. Add the asparagus tips and stir for 1 minute to heat through.
  • 5. Remove the risotto from the heat and stir in the butter and Parmesan. Season with salt and pepper and let stand for 2 minutes, then spoon the risotto into shallow bowls and serve.
  • Serves 8.
  • This risotto gets its velvety texture from the asparagus puree that's stirred in before serving.

Nutrition Facts : Calories 699.1, Fat 28.9, SaturatedFat 6.9, Cholesterol 22, Sodium 848.1, Carbohydrate 85.6, Fiber 5.3, Sugar 6, Protein 20.1

CREAMY ASPARAGUS RISOTTO



Creamy Asparagus Risotto image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 cups chicken or vegetable stock
1 1/2 tablespoons butter, plus 1 tablespoon, melted
2 shallots, minced
1 3/4 cups Arborio rice
1/2 cup white wine
2 tablespoons mascarpone cheese
2 tablespoons Parmigiano-Reggiano
8 ounces asparagus, tips trimmed and separated, stems cut into 1-inch sections
Sea salt
Ice water, for chilling
1/4 cup creme fraiche
1 tablespoon lemon juice
Fresh melissa (lemon balm), for serving
Fresh hyssop, sage or mint, for serving
Bear's garlic, for serving

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.

CREAM OF ASPARAGUS RISOTTO



Cream of Asparagus Risotto image

Make and share this Cream of Asparagus Risotto recipe from Food.com.

Provided by PanNan

Categories     White Rice

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs asparagus
5 cups canned low sodium chicken broth (about)
1 cup water
1 tablespoon butter
1 large onion
2 cups arborio rice or 2 cups medium-grain white rice
1/2 cup dry white wine
2 teaspoons chopped fresh rosemary
1 cup freshly grated parmesan cheese
1/4 cup whipping cream
1 sprig fresh rosemary (to garnish)

Steps:

  • Trim rough ends from asparagus; discard.
  • Cut off asparagus tips and reserve.
  • Cut stalks into 3/4 inch-long pieces.
  • Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender, reserving the remaining 1/3 of stalk pieces.
  • Puree mixture until smooth.
  • Set aside.
  • Melt butter in heavy large saucepan over medium heat.
  • Add onion and saute until tender, about 8 minutes.
  • Add rice and stir 1 minute.
  • Add wine and cook until absorbed, stirring often, about 2 minutes.
  • Add 1/2 cup broth and chopped rosemary, simmer until liquid is absorbed, stirring often, about 4 minutes.
  • Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often.
  • Add reserved asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy; adding broth as needed and stirring often, about 10 minutes longer.
  • Add reserved asparagus puree and stir until absorbed, about 3 minutes.
  • Stir in 1/2 cup Parmesan and cream.
  • Season to taste with salt and pepper.
  • Transfer risotto to bowl.
  • Garnish with rosemary sprigs, if desired.
  • Serve, passing remaining Parmesan separately.

Nutrition Facts : Calories 445, Fat 12.2, SaturatedFat 6.9, Cholesterol 33.3, Sodium 355.3, Carbohydrate 63.7, Fiber 4.6, Sugar 3.1, Protein 18

EASY ASPARAGUS RISOTTO



Easy Asparagus Risotto image

I got this recipe from thugkitchen.com. Thought I'd share the clean version of this very tasty dish.

Provided by ThaGirl4Ya

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1/3 cup chopped shallots or 1/3 cup yellow onion
3 garlic cloves, minced
1 cup arborio rice (*)
1/2 cup white wine
1/4 teaspoon salt
4 1/2 cups vegetable broth
1 bunch asparagus or 1 lb asparagus
1/2 teaspoon lemon zest
1 teaspoon olive oil
1/4 cup minced chives
pepper

Steps:

  • Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You'll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends.
  • In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto creamy. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2.
  • Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don't need to stand there and stir it the whole time. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there's still broth in the pot. Now dump in the asparagus and cook until it's tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time.
  • When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whatever you want. Serve right away and top with the remaining chives.
  • * This kind of rice is starchy, so it will make your risotto extra creamy and delicious. If you can't find it don't worry about it, just grab a short grain rice.

Nutrition Facts : Calories 313.1, Fat 8.4, SaturatedFat 1.2, Sodium 166.4, Carbohydrate 48.4, Fiber 4, Sugar 1.9, Protein 6.7

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