GRILLED BACON-WRAPPED ASPARAGUS
Enjoy this delicious and paleo/Whole30® side dish at your next summer barbecue!
Provided by Diana71
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Place asparagus in a large bowl. Pour olive oil over spears and coat each one. Wrap 2 to 3 spears with 1 slice of bacon. Repeat with remaining asparagus and bacon.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Grill asparagus until bacon is crispy, 3 to 4 minutes per side. Season with pepper.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 4.8 g, Cholesterol 15.1 mg, Fat 9.3 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 2.4 g, Sodium 320.1 mg, Sugar 2.1 g
CHAMPAGNE RISOTTO
Make and share this Champagne Risotto recipe from Food.com.
Provided by knitaholic
Categories Medium Grain Rice
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Place slices of prosciutto on a lightly greased cookie sheet. Bake until prosciutto slices are almost completely crisp, about 6-8 minutes. Reserve for garnish.
- In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the stock for 2 minutes. Remove asparagus with a slotted spoon. Set asparagus aside and keep stock at a low simmer.
- In another medium saucepan, melt 1 Tbsp of butter. Add shallot and cook until tender, about 3 minutes. Add Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more.
- Add Champagne to rice and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
- Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto pieces into smaller pieces over the top of the risotto.
- Serve immediately.
Nutrition Facts : Calories 583.3, Fat 17.9, SaturatedFat 10.3, Cholesterol 41.5, Sodium 690.8, Carbohydrate 72.2, Fiber 4, Sugar 2.6, Protein 19.5
RISOTTO WITH ASPARAGUS AND BISON BACON
This recipe is a hearty take on the traditional risotto dish, complete with asparagus and bison bacon.
Provided by The Bison Council
Categories Trusted Brands: Recipes and Tips The Bison Council
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 35.2 g, Cholesterol 25.2 mg, Fat 5.3 g, Fiber 1.9 g, Protein 11.5 g, SaturatedFat 2.2 g, Sodium 578.7 mg, Sugar 2.4 g
CHAMPAGNE RISOTTO WITH SCALLOPS
Provided by Pati D'Eliseo
Categories Champagne Cheese Rice Shellfish Valentine's Day Dinner Parmesan Seafood Scallop Winter Anniversary Bon Appétit Oregon Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 7
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add onions; sauté 1 minute. Add rice; sauté 2 minutes. Add Champagne; simmer until almost all liquid evaporates, stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender, stirring often, about 15 minutes. Add scallops; simmer until scallops are cooked through and rice is tender but still firm to bite and mixture is creamy, adding more broth if too thick and stirring often, about 5 minutes. Stir in Parmesan. Season with salt and pepper.
FROZEN ASPARAGUS RISOTTO WITH BACON
Spring brings us all this gorgeous but pricey fresh asparagus. I don't mind the expense for the pleasure of steamed spears. But I've found that in making risotto, using a frozen product often gives as much flavor, and is easier and cheaper. Step 6 is where I veer away from traditional risotto making - something I figured out when my kids were little and I wanted to be with them rather than stand at the stove, stirring. This early prep saves you at least 10 minutes of on-your-way-to-varicose-veins time.
Provided by Elisabetta47
Categories Short Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Take a deep breath and say "Risotta-making is NOT difficult.".
- Cut asparagus into 3/4" pieces. Set aside.
- In a heavy-bottomed saucepan, saute the onion and bacon in 2 T butter for 3 minutes over medium heat.
- Increase to high heat, add wine and reduce to half (about 3 minutes).
- Add rice, salt and pepper and continue stirring on high for 1 minute.
- Add 2 c of the hot chicken stock, lid the pan and turn off the heat.
- 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.
- When you return, reheat the broth and crank up the heat on the rice.
- Stir, stir, stir, adding a cup of hot broth everytime it starts to look a bit dry.
- Sample a bit: does it seem a bit chewy but almost ready?.
- If so, add the asparagus and stir until heated through, about 2 minutes.
- Sample again. Ready? Remove from heat and add 1 T butter and cheese.
Nutrition Facts : Calories 473.8, Fat 16.5, SaturatedFat 7.1, Cholesterol 28.1, Sodium 1418.1, Carbohydrate 58, Fiber 2.8, Sugar 2.4, Protein 14.1
CHAMPAGNE RISOTTO WITH GRILLED ASPARAGUS AND BACON
Number Of Ingredients 9
Steps:
- Cook bacon, transfer to paper towel, dice when cool. Grill asparagus in cooking spray or oil until golden brown. Cut into one inch pieces, set aside. In medium saucepan, bring broth to boil. Reduce to simmer. IN another saucepan, melt 1 tablespoon butter. Add the garlic and onions and cook til tender. Add the rice and continue to cook until lightly toasted, about 2-3 minutes. Add Champagne and simmer until the liquid has almost evaporated. Add 1/2 cup of the simmering broth and stir until almost completely absorbed. Continue cooking the rice, adding the broth 1/2 cup at a time, and waiting until broth is absorbed, stirring almost constantly. Cook until the rice is tender(but still firm to the bite) and the mixture is creamy, about 20 min total. Remove pan from heat and gently fold in the asparagus, remaining butter, Parmesan, salt and pepper. Sppon the risotto onto serving dishes and sprinkle the bacon over top
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