Asparagus / Shrimp / Sun-dried Tomatoes / House Bacon Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a medium saucepan, heat the chicken broth over low heat. Keep it warm throughout the risotto cooking process.

2. 2

   Cook the Bacon

   In a large skillet, heat olive oil over medium heat. Add the diced bacon and cook until crispy. Remove the bacon and set aside, leaving the drippings in the pan.

3. 3

   Sauté the Aromatics

   In the same skillet, add the chopped onion and garlic to the bacon drippings. Sauté until the onion is translucent and soft.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.

5. 5

   Add Broth Gradually

   Begin adding the warm chicken broth to the rice, one ladle at a time, stirring constantly until the liquid is mostly absorbed. Repeat this process for about 18-20 minutes until the rice is creamy and al dente.

6. 6

   Incorporate Asparagus and Shrimp

   When the rice is about halfway cooked, add the asparagus pieces and shrimp. Continue to stir and add broth as needed until both the shrimp is cooked through and the asparagus is tender.

7. 7

   Finish with Sun-dried Tomatoes and Cheese

   Stir in the chopped sun-dried tomatoes, grated Parmesan cheese, and the reserved crispy bacon. Season with salt and black pepper to taste.

8. 8

   Serve

   Remove from heat and let the risotto sit for a couple of minutes. Garnish with fresh parsley before serving.