Frozen Asparagus Risotto With Bacon

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 15 asparagus spears, frozen and defrosted
• 3 tablespoons butter
• 1/2 cup onion, minced
• 1/4 lb bacon, chopped into small pieces
• 1 cup 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

Recipe

• 1 take a deep breath and say "risotta-making is not difficult.".
• 2 cut asparagus into 3/4" pieces. set aside.
• 3 in a heavy-bottomed saucepan, saute the onion and bacon in 2 t butter for 3 minutes over medium heat.
• 4 increase to high heat, add wine and reduce to half (about 3 minutes).
• 5 add rice, salt and pepper and continue stirring on high for 1 minute.
• 6 add 2 c of the hot chicken stock, lid the pan and turn off the heat.
• 7 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.
• 8 when you return, reheat the broth and crank up the heat on the rice.
• 9 stir, stir, stir, adding a cup of hot broth everytime it starts to look a bit dry.
• 10 sample a bit: does it seem a bit chewy but almost ready?.
• 11 if so, add the asparagus and stir until heated through, about 2 minutes.
• 12 sample again. ready? remove from heat and add 1 t butter and cheese.