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Roasted Asparagus Risotto

Recipe from Two Peas and Their Pod

Ingredients

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.