Ingredients
The following ingredients have 6 Servings
- 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)
Instruction
- 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.
