Appetizers / Soups / Salads

"Hot Time" Bacon and Asparagus Risotto Salad is for Salad.

"Hot Time" Bacon and Asparagus Risotto Salad takes 20 minutes to prepare.

"Hot Time" Bacon and Asparagus Risotto Salad takes 20 minutes to cook.

"Hot Time" Bacon and Asparagus Risotto Salad makes 8 servings.

The ingredients for "Hot Time" Bacon and Asparagus Risotto Salad are:

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

Here is how you make "Hot Time" Bacon and Asparagus Risotto Salad:

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 & pepperToss 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: 8Recipe submitted by SparkPeople user ANNETTEBELISLE.

The nutritional information for "Hot Time" Bacon and Asparagus Risotto Salad is:

• 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