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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
  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 1 1/2 cups Arborio rice
  • 1/2 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.