Creamy Asparagus Bacon Risotto

We’re giving risotto—the comforting Italian dish you know and love—a fresh, spring makeover. In this one-pot dinner, we’re combining crispy, meaty bacon and a happy helping of our favorite spring produce star, asparagus, with a classic, cheesy risotto. The best part of this dish? It all comes together in just 45 minutes, making it the perfect weeknight dinner that’s equally as fit for a busy school night as it is a romantic date night.
This risotto is a dish that’s definitely best eaten fresh, but can be stored in an airtight container in the refrigerator for up to three days. Just be sure to take it low and slow when reheating, adding a bit of extra broth as you go, to try and maintain that classic risotto texture that we all know and love.
Did you try making this dish? Let us know what you think with a rating and review below!
Ingredients
- 4
slices bacon, chopped (preferably thick cut)
- 1
large onion, diced
- 2
cloves garlic, minced
- 1 cup
arborio rice
- 4 cups
low-sodium chicken broth, divided
- 3/4 cup
dry white wine
- 1
bunch asparagus, stalks trimmed and cut into thirds
kosher salt
Freshly ground black pepper
Directions
- Step 1In 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.
- Step 2Bring 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.
- Step 3Stir in bacon and season generously with salt and pepper.
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