Simple Way to Chicken Bacon Mushroom Risotto Slow Cooker

Risotto With Asparagus And Bison Bacon

Gently stir the cornstarch mixture into the slow cooker along with the cream.

Recipe Summary Risotto With Asparagus And Bison Bacon

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

Ingredients | Chicken Bacon Mushroom Risotto Slow Cooker

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

Directions

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.

Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Info | Chicken Bacon Mushroom Risotto Slow Cooker

prep: 15 mins cook: 35 mins additional: 5 mins total: 55 mins Servings: 8 Yield: 8 servings

TAG : Risotto With Asparagus And Bison Bacon

Trusted Brands: Recipes and Tips, The Bison Council,