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Ingredients

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

Nutrition Info

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 servingSize: - sodium: 578.7 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

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.

8 servings

This recipe is a hearty take on the traditional risotto dish, complete with asparagus and bison bacon.