Roasted Asparagus Risotto
Ingredients
The risotto
-
1
tablespoon
olive oil
-
6
cups
vegetable broth
-
5
tablespoons
unsalted butter
-
½
cup
dry white wine
-
1
cup
freshly grated Parmesan cheese
-
1½
cups
Arborio rice
-
2
cloves
garlic
-
½
medium
onion
-
to taste
salt
-
to taste
black pepper
The asparagus
Instructions
- Preheat the oven to 400°F.
- Toss asparagus with olive oil, salt, and pepper on a baking sheet and roast for 15-20 minutes until tender.
- Heat vegetable broth in a saucepan and keep it simmering on low.
- In a large pot, melt butter and sauté onion and garlic for about 5 minutes.
- Add Arborio rice and stir until coated with butter, then add white wine and cook for 2 minutes.
- Gradually add broth to the rice, one cup at a time, stirring until absorbed, for about 30 minutes.
- Remove from heat, stir in Parmesan cheese, and add cut asparagus pieces.
- Season with salt and pepper, then serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
800mg
Cholesterol
30mg
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