Creamy Asparagus and Bacon Risotto
Ingredients
- 4 slices bacon chopped (preferably thick cut)
- 1 large onion diced
- 2 cloves garlic minced
- 1 cup Arborio rice
- 4 cups chicken broth low-sodium, divided
- 3/4 cups dry white wine
- 1 bunch asparagus stalks trimmed and cut into thirds
- kosher salt
- black pepper freshly ground
Instructions
- In a pot over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate and drain. Add onion to bacon fat and cook until soft, 5 minutes, then add garlic and cook until fragrant, 2 minutes more. Add rice and stir until combined, then add 1 cup chicken broth.
- Bring to a simmer and cook, stirring occasionally, until broth is completely absorbed. When it's absorbed, add wine. Stir until fully absorbed, then add remaining broth 1 cup at a time until rice is tender and creamy, about 30 minutes. Add asparagus and let cook until tender, 6 minutes.
- Stir in bacon and season generously with salt and pepper.
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