Frozen Asparagus Risotto with Bacon
Indulge in the creamy decadence of Frozen Asparagus Risotto with Bacon, a comforting dish that's both elegant and easy to prepare! Perfectly cooked Arborio rice is simmered in a rich combination of chicken or vegetable stock and dry white wine, achieving that signature velvety texture. Tender blanched asparagus brings a pop of vibrant green, while crispy crumbled bacon adds a smoky, savory crunch to every bite. With Parmesan cheese and butter folded in for an indulgent finish, this risotto strikes the perfect balance between flavor and comfort. Ideal for weeknights or special occasions, this one-pan recipe makes it simple to transform frozen asparagus into a gourmet masterpiece. Serve hot with extra Parmesan and freshly cracked black pepper for a restaurant-quality presentation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Frozen asparagus
- 250 grams Arborio rice
- 100 grams Bacon
- 1 liters Chicken or vegetable stock
- 100 milliliters Dry white wine
- 60 grams Parmesan cheese, grated
- 40 grams Unsalted butter
- 1 tablespoon Olive oil
- 2 medium Shallots, finely chopped
- 2 cloves Garlic cloves, minced
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Heat the chicken or vegetable stock in a saucepan over low heat and keep it warm throughout the cooking process.
In a large skillet or saucepan, cook the bacon over medium heat until crispy. Remove the bacon and transfer to a plate lined with paper towels. Crumble the bacon once it cools.
In the same skillet, add the olive oil and 20 grams of butter. Once melted, add the finely chopped shallots and cook over medium heat for 2-3 minutes until softened.
Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Add the Arborio rice to the skillet, stirring well for 1-2 minutes to coat the grains in the butter and oil mixture.
Pour in the dry white wine and stir until it has been fully absorbed by the rice.
Begin adding the warm stock, one ladleful at a time, stirring continuously and waiting for the liquid to be almost fully absorbed before adding the next ladle. This process should take around 20 minutes.
While the risotto is cooking, blanch the frozen asparagus in boiling water for 2-3 minutes, then drain and roughly chop into bite-sized pieces.
Once the rice is almost tender and creamy, stir in the chopped asparagus, grated Parmesan cheese, the remaining 20 grams of butter, salt, and black pepper.
Remove the risotto from the heat and let it sit for 2 minutes before serving. Fold in the crumbled bacon just before plating.
Serve hot and garnish with additional grated Parmesan and freshly ground black pepper, if desired.
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 7491 mg | 326% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 11.9 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 862 mg | 66% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1718 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
