Champagne Risotto with Turkey Bacon

By aiati

Ingredients

• 8 slices turkey bacon
• 6 cups reduced-sodium chicken broth
• 12 asparagus spears, cut diagonally into 1-inch pieces
• 1 tablespoons avocado oil
• 2 shallot, finely chopped
• 1 1/2 cups Arborio rice or medium-grain white rice
• 1 1/2 cups Champagne
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper

Details

Servings 4
Preparation time 20mins
Cooking time 55mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Preheat the oven to 450 degrees F.

Cook slices of bacon in a dutch oven with 1/2 tablespoon of avocado oil. Reserve for garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

Add 1/2 tablespoon of the avocado oil to the bacon grease in dutch oven. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne 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 into smaller pieces over the top of the risotto. Serve immediately.