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Asparagus Risotto

Sheryl
  • 2018 minutes
  • Serves 8

INGREDIENTS

6

slices Bacon, cooked and crumbled

1 lb

Asparagus, thin

1/4 cup

Parsley, fresh

1/2 cup

Shallots

10 cups

Chicken broth

2 tsp

Lemon juice, fresh

2 1/2 cups

Arborio rice

1/4 tsp

Black pepper

1 1/4 tsp

Salt

2 tbsp

Olive oil

1 cup

White wine, dry