Asparagus Risotto - CSA|365

Ingredients

• 3 cups chicken stock
• 1 tablespoon olive oil
• 1 small chunk of bacon end, maybe the size of 1/4 cup (Hammier parts diced, white chewier fatty parts left whole)
• 1 clove minced garlic
• 1/4 cup onion, diced
• 1 bunch of asparagus, tips set aside, woody stalks removed, tender stalks cut into 1 inch pieces on the bias
• 1/2 cup of arborio rice
• 1/3 cup dry white wine
• 1 tbsp Amish Roll Butter
• 1/4 cup shredded Parmesan cheese
• Bring the stock and curry powder to a gentle simmer in a medium saucepan.
• Meanwhile, in a large skillet on medium, heat your oil and add the bacon ends, stirring for a few minutes until the fat begins to melt.
• Add the onion and garlic and stir for 2-3 minutes more before adding the rice.
• Stir the rice for 1 minute until coated with the bacon fat. Add the white wine and stir for another minute or two until evaporated. Add the asparagus stalks (not the tips just yet).
• Remove the pan from the heat and stir in the butter. Remove the large white pieces of the bacon ends before serving, serve immediately.
• If your broth is absorbed long before the 18 minute mark, water may be used to supplement.