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2/3 cup (6 ounces) butter, divided1 tablespoon olive oil1 1/2 cups Arborio rice3 1/2 cups chicken broth, dividedPinch of saffron threads1 medium zucchini, sliced into 1/4 inch half-rounds1 cup asparagus, cut into 1 1/2-inch pieces1/2 cup red pepper, diced2 green onions, sliced1 teaspoon black pepper1/4 cup lemon juice1/2 cup (4 ounces) Wisconsin asiago cheese, shredded2 tablespoon fresh basil, chopped1/4 cup pine nuts, toasted4 ounces bacon, preferably applewood-smoked bacon, chopped and cooked crisp
In 3-quart pan, heat 1 tablespoon butter and olive oil over medium-high heat. Add rice and stir continuously until edges of kernels are translucent; about 3 to 4 minutes. Add 1/2 cup broth and stir until it is absorbed; about 3 minutes. Reduce heat to medium and add another 1/2 cup broth, saffron, zucchini, asparagus, red pepper, onions and pepper. Cook until all liquid is absorbed; stirring frequently. Continue to add remaining broth, 1/2 cup at a time, cooking until liquid is absorbed each time. When all liquid has been added and absorbed, stir in lemon juice, asiago and remaining butter. Mixture should be creamy and rice should be al dente.Before serving, stir in basil, pine nuts and bacon.
Before serving, stir in basil, pine nuts and bacon.
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