Roasted Asparagus Risotto
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Course
Side Dish, Main Course
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Cuisine
Vegetarian
Roasted Asparagus Risotto
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 10 asparagus ends cut off, spears
- 1 tablespoon olive oil
- salt freshly ground
- black pepper freshly ground
- 6 cups vegetable broth
- 5 tablespoons butter unsalted
- 1/2 onion chopped
- 2 cloves garlic minced
- 1 1/2 cups arborio rice
- 1/2 cup white wine dry
- 1 cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
Instructions
- 1. Preheat the oven to 400 degrees.
- 2. Place asparagus spears on a baking sheet and toss with olive oil. Season with salt and pepper. Roast for 15-20 minutes, tossing once, until very tender. Set aside.
- 3. To make the risotto, heat the vegetable broth in a medium sauce pan. Simmer on low while you make risotto.
- 4. In a large pot or Dutch oven, melt the butter and saute the onion and garlic on medium-low heat for about 5 minutes. Add the rice and stir until all of the grains are coated with butter. Add the white wine and cook for about 2 minutes. Add one cup of broth to the rice and stir with a wooden spoon until the broth is absorbed. Continue to add the broth, one cup at a time. Keep stirring the risotto. When the mixture starts to dry out, add more broth. Continue until the rice is cooked, this will take about 30 minutes.
- 5. Remove pan from the heat. Stir in Parmesan cheese. Cut the asparagus into bite size pieces and stir into the risotto. Season with salt and pepper and serve warm.
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