Roasted Asparagus Risotto

asparagus-risotto

We were at the grocery store and I spotted fresh bunches of asparagus, one of my favorite spring vegetables. We bought a bunch to make make Roasted Asparagus Risotto. Risotto is always comforting and the roasted asparagus adds a nice touch of spring.

I was feeling decent, so I made the risotto. I thought the stirring would take all of my energy, but it actually felt good to be back in the kitchen. Josh joined me for lunch and we enjoyed our spring risotto with a salad on the side. The meal hit the spot.

Roasted asparagus risotto is a great dish for spring. Buy a beautiful bunch of asparagus and get cooking!

Roasted Asparagus Risotto

Ingredients
  

  • 10 asparagus spears ends cut off
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 6 cups vegetable broth
  • 5 tablespoons unsalted butter
  • ½ onion chopped
  • 2 cloves garlic minced
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • 1 cup freshly grated Parmesan cheese
  • Salt and 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.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

If you like this Roasted Asparagus Risotto, you might also like:

Roasted Sweet Potato and Spinach Risotto from Two Peas and Their Pod
Asparagus Risotto from A Veggie Venture
Mushroom and Asparagus Risotto from We are Not Martha

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. You’re teasing me! It’ll be a few more weeks before asparagus season starts here 🙁 But when it does, I’ll be making this for sure!

  2. I adore asparagus risotto and can’t wait to get my hands on the first batch of asparagus. I like the use of your new table as a background for the photo.

  3. Glad to hear you’re feeling a bit better!! The risotto looks very yummy- one of my favorite dishes! I always try to add some sort of green veggie to mine. Asparagus is perfect

  4. I just got some risotto the other day that I haven’t used yet, and asparagus is the perfect thing to have at the beginning of spring … bookmarking this one! 🙂

  5. Roasting is my favorite preparation for asparagus. I could probably eat a whole baking tray of it right by myself 🙂

  6. I’ve always wanted to make asparagus risotto – This looks delicious! I must try it sometime soon.

  7. You have combined 2 of my favourite all-time foods – risotto and asparagus! I love it when asparagus comes into the season – it’s one of the best times of the year 🙂

  8. This looks gorgeous and delicious! I’m drooling right now! I hear making risotto is hard though – hope I can conquer it.

  9. asparagus is one of my favorite veggies! especially roasted! so happy you were feeling good enough to be back in kitchen!

  10. Good to hear you are getting your appetite back a little. This sounds like a lovely spring meal.

  11. What a great recipe! I’ve never tried asparagus in my risotto before, but love the look of this! A must try 🙂

  12. Risotto is one of my favorite meals to make – I find the stirring process rather meditative :). I’m also drawn to this recipe because I love asparagus (especially when it’s roasted!) and have been missing it this winter. Great recipe!

  13. Congrats toyou both. Sure you can’t call it Two Peas and Their Pod plus Sweet Pea. Just kidding, with all the excitement I just don’t know what came over me. Again congrats. Paulette

  14. And suddenly I’m craving spring risotto 🙂 Definitely one of my favorite foods ever! And thank you for linking to my recipe, too!! 🙂

  15. Yup, we’re still on the same cooking wavelength – asparagus risotto is on the calendar soon! You’re definitely encouraging me to want to make it sooner rather than later. 🙂

  16. Your risotto looks super delicious. Asparagus grows wild on our ranch, it’s always fun to go asparagus hunting and we will have to try this out when it starts this year!

  17. Just perfect, Maria, and I love the additions of garlic and white wine here. Next on my list of ways to make this glorious spring vegetable!

  18. Ironically, I made this last night, wrote and queued an blog post about it, and found your blog today! It’s a great blog, with GORGEOUS photos! This is also such a comforting spring dish– try it with a squirt of lemon!

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