Frozen Asparagus Risotto With Bacon
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Elisabetta47
Italy