"Hot Time" Bacon & Asparagus Risotto Salad
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of "Hot Time" Bacon & Asparagus Risotto Salad calories by ingredient
Introduction
I have been friends with Paula for about 37 years. When we get together we have a smashing time. I made this salad for her and her friends for a lobster bake and it was delicious!! Feel free to add any summer vegetables you like, i.e., fresh peas, corn or whatever. Enjoy. I have been friends with Paula for about 37 years. When we get together we have a smashing time. I made this salad for her and her friends for a lobster bake and it was delicious!! Feel free to add any summer vegetables you like, i.e., fresh peas, corn or whatever. Enjoy.Number of Servings: 8
Ingredients
-
For the Rice:
Chicken broth-2 cups
Butter-2 TBL
Risotto Rice-1 cup
Dressing:
Lemon juice-1/4 cup
White balsamic vinegar-1/4 cup
Olive oil-1/4-1/2 cup
Light Mayo-2 Tbl
Garlic-2 cloves grated
Dijon-2 tsp
Salad:
Bacon-5 slices lean & chopped
Red onion-1 cup sliced thin
Asparagus-10 spears
Parmesan cheese-1/2 cup shredded
Salt & pepper
Directions
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.
Member Ratings For This Recipe
-
1CRAZYDOG
-
KIMPACINI