Roasted Asparagus Risotto

Monday, March 10, 2014

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


  1. 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.
  2. While asparagus roasts, bring vegetable broth to a boil in a small pan, then reduce to a low simmer.
  3. 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.
  4. Once the rice is toasted, add the wine and stir until incorporated.
  5. 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.
  6. 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.

Notes:
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:

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