Ingredients
4 slices bacon, chopped (preferably thick cut)
1 large onion, diced
2 cloves garlic, minced
1 c. arborio rice
4 c. low-sodium chicken broth, divided
3/4 c. dry white wine
1 bunch asparagus, stalks trimmed and cut into thirds
kosher salt
Freshly ground black pepper
Preparation
Step 1In a pot over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate and drain. Add onion to bacon fat and cook until soft, 5 minutes, then add garlic and cook until fragrant, 2 minutes more. Add rice and stir until combined, then add 1 cup chicken broth.Step 2Bring to a simmer and cook, stirring occasionally, until broth is completely absorbed. When it’s absorbed, add wine. Stir until fully absorbed, then add remaining broth 1 cup at a time until rice is tender and creamy, about 30 minutes. Add asparagus and let cook until tender, 6 minutes. Step 3Stir in bacon and season generously with salt and pepper.
