Quick and Easy Bison Risotto


bison risotto

Cold days call for stews, soups and… risotto. This is a quick and easy risotto with bison, garlic, arugula, fresh grana padano cheese, and chicken broth, thickened and made creamier with an egg and some milk. Bison is a great protein to add to the dinner table. It’s lean and healthy with its nutrition content very similar to ground turkey. I personally prefer bison, though, because I find it more flavorful than ground turkey. Also, the Costco near me always carries packs of ground bison that I can buy, freeze, and cook anytime. Enjoy!

Bison Risotto


  • 3 garlic cloves, chopped
  • 1 cup uncooked Arborio rice, washed
  • 1lb ground bison
  • 2 1/2 cups chicken broth
  • 1 egg, beaten
  • 1 tbsp. butter
  • 1/4 cup milk
  • a handful of baby spinach or baby arugula
  • 1/2 cup freshly grated grana padano cheese
  • 1 tbsp. of olive oil
  • salt and pepper


  1. In a medium pot or Dutch oven, heat oil over medium-high heat. Add garlic and cook until lightly browned. Add ground bison and cook until browned and cooked through. Season bison with salt and pepper.
  2. Add rice to the pot and cook for 2 minutes. Add broth, egg, milk, and butter and cook covered for 10 minutes over medium-low heat.
  3. Stir in spinach or arugula and cook uncovered for 6 minutes. Stir occasionally.
  4. Turn off heat and add cheese. Mix well. Taste and add salt if needed.

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