Asparagus and Bacon Risotto

40 4 servings, 1-1/4 cups (300 mL) each
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4 servings, 1-1/4 cups (300 mL) each

This easy-to-make, yet elegant, recipe is a great way to use your spring asparagus. Creamy and cheesy, this dish will blow you away.

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What You Need

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Make It

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  • Cook broth and water in saucepan on medium heat 5 min. or until heated through.
  • Meanwhile, heat dressing in large skillet on medium heat. Add onions and garlic; cook and stir 3 min. or until onions are crisp-tender. Stir in rice.
  • Add 1/2 cup hot broth mixture to rice; cook 4 to 5 min. or until rice is absorbed, stirring frequently. Repeat with remaining broth, cooking after each addition until broth is absorbed and adding asparagus to the rice with the last addition of broth. Remove from heat.
  • Add bacon, cheese and parsley; mix well.


Substitute 2 cups blanched small broccoli florets for the asparagus.

Serving Suggestion

Serve with a mixed green salad tossed with your favourite Kraft Dressing.

How to Blanch Fresh Asparagus

To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 minutes. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.


  • 4 servings, 1-1/4 cups (300 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/4 cups (300 mL) each
Calories 340
% Daily Value
Total fat 11g
Saturated fat 5g
Cholesterol 30mg
Sodium 860mg
Carbohydrate 46g
Dietary fibre 4g
Sugars 4g
Protein 17g
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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