Risotto with Asparagus and Bison Bacon

Ingredients

• 1.3 cups arborio long-grain uncooked
• 1 pound asparagus spears trimmed
• 8 ounces bison bacon 
• 0.3 teaspoon pepper black
• 1 tablespoon butter 
• 4 cups chicken broth 
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.5 cup parmesan cheese freshly grated

Equipment

• frying pan
• paper towels
• sauce pan
• oven
• baking pan
• cutting board

Directions

1. Preheat oven to 400 degrees F.
2. Place asparagus in single layer in a 15x10x1-inch baking pan.
3. Drizzle with olive oil.
4. Bake, uncovered, for 8 minutes or until crisp-tender. Cool slightly.
5. Cut into bite-size pieces; set aside.
6. Melt butter over medium heat in a large saucepan. Cook onion in hot butter for 4 to 5 minutes or until tender.
7. 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).
8. 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.
9. Transfer to a cutting board. Cool slightly; chop into bite-size pieces.
10. Remove saucepan from heat. Stir in asparagus.
11. Let stand, covered, for 5 minutes. Stir in bison bacon pieces and Parmesan cheese.