"Hot Time" Bacon & Asparagus Risotto Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the Rice:Chicken broth-2 cupsButter-2 TBLRisotto Rice-1 cupDressing:Lemon juice-1/4 cupWhite balsamic vinegar-1/4 cupOlive oil-1/4-1/2 cupLight Mayo-2 TblGarlic-2 cloves grated Dijon-2 tspSalad:Bacon-5 slices lean & choppedRed onion-1 cup sliced thinAsparagus-10 spearsParmesan cheese-1/2 cup shreddedSalt & pepper
For the Rice:
Bring chicken broth and butter to a boil. Add risotto rice, stir and allow to return to a boil. Set on low and cover. Cook for 20 minutes without removing lid. Allow to cool.
Dressing:
Mix all ingredients and whisk until well blended. I recently used my friend Paula's grater for the garlic and loved the results. It added to the creamy dressing texture and had a great intensified garlic flavor.
Salad:
Bacon-fry in pan until very crispy, drain in paper towel.
Red onion-slice very thin.
Asparagus-cut into diagonal 2 inch pieces. Blanch in water for 3-4 minutes. Cover with ice and and drain.
Parmesan cheese-purchase or shred yourself. I like the texture of the shredded versus the grated.
Salt & pepper
Toss cooled rice with vegetables and dressing. I like to serve at room temperature. This is great with lobster or fish of any kind. Serves 8-1/2 cups servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ANNETTEBELISLE.
Bring chicken broth and butter to a boil. Add risotto rice, stir and allow to return to a boil. Set on low and cover. Cook for 20 minutes without removing lid. Allow to cool.
Dressing:
Mix all ingredients and whisk until well blended. I recently used my friend Paula's grater for the garlic and loved the results. It added to the creamy dressing texture and had a great intensified garlic flavor.
Salad:
Bacon-fry in pan until very crispy, drain in paper towel.
Red onion-slice very thin.
Asparagus-cut into diagonal 2 inch pieces. Blanch in water for 3-4 minutes. Cover with ice and and drain.
Parmesan cheese-purchase or shred yourself. I like the texture of the shredded versus the grated.
Salt & pepper
Toss cooled rice with vegetables and dressing. I like to serve at room temperature. This is great with lobster or fish of any kind. Serves 8-1/2 cups servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ANNETTEBELISLE.
Nutritional Info Amount Per Serving
- Calories: 267.4
- Total Fat: 22.1 g
- Cholesterol: 19.1 mg
- Sodium: 511.3 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 0.9 g
- Protein: 5.6 g
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