Although there are a wealth of "quick" risotto recipes floating around on the Interwebs, I believe that this is one dish that is best left to the "old fashioned" way of cooking. Yes, it will take a little time and effort on your part, but it will be worth it in the end.
Roasted Asparagus Risotto
1 bunch fresh asparagus
6 Tbsp olive oil
5 cups vegetable broth
2 Tbsp butter
1 small onion, minced
1 1/2 cups Arborio rice
2/3 cup white wine
1/2 cup Parmesan cheese
salt and pepper to taste
- Preheat oven to 400 degrees. Cut woody ends off of asparagus and discard. Cut remaining asparagus into bite-sized pieces and place on a cookie sheet. Drizzle with 3 tablespoons olive oil. Roast in the oven for 20 minutes.
- While asparagus roasts, bring vegetable broth to a boil in a small pan, then reduce to a low simmer.
- Melt butter and remaining olive oil in a large pot over medium heat. Stir in onions and cook for 2 minutes or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted.
- Once the rice is toasted, add the wine and stir until incorporated.
- Gradually add simmering vegetable broth to rice one ladle at a time, stirring continuously until broth is absorbed. Risotto will become creamy but al dente.
- Once all vegetable broth has been added and stirred in, add Parmesan and roasted asparagus. Stir to incorporate. Add salt and pepper to taste if desired.
This recipe really is a labor of love, but it is delicious and well worth it. I recommend you wear comfortable shoes and pour yourself some of the remaining wine because you'll be in the kitchen for a while!
If this recipe sounds up your alley, then make sure to check out all of our other roasted vegetable recipes: