There is something so simple, yet elegant about risotto, don’t you think?
It does take a little time and babysitting. And a lot of stirring.
But it’s not like it’s hard! And you can do so many things with it.
It’s so versatile. Grab a bit of garlic, white wine, and chicken stock and you are good to go!
It can be a simple side with some vegetables and Parmesan tossed in.
You could also make it the star of the show by dressing it up with lobster, scallops and shrimp.
You should totally do this!
Adapted from Basic Risotto by Giada DeLaurentiis
Roasted Asparagus and Parmesan Risotto
- 4 cups low-sodium chicken stock
- 1 bunch asparagus
- 1 Tbs olive oil
- 3 Tbs butter
- 1 small onion diced
- 2 garlic cloves minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp salt
- 1/8 tsp pepper
Preheat oven to 400
Rinse and dry asparagus
Remove tough ends by holding one at each end and bend until it naturally breaks
Line the remaining piece up with the rest of the bunch and cut to the same size
Toss in olive oil and roast for 8 - 10 minutes
In a medium saucepan bring chicken stock to a simmer
In a large heavy saucepot, melt butter over medium heat
Add onions and cook for about 2 minutes
Add garlic and cook another minute
Add rice and stir to coat with the melted butter
Add wine and continue stirring until almost all of the wine is absorbed, 2 - 3 minutes
Add 1/2 cup of simmering chicken stock and stir until absorbed
Continue adding stock and stirring
1/2 cup at a time, making sure each addition is absorbed before adding the next - about 20 minutes
Continue until the rice is creamy and tender but still firm and not mushy
Remove from heat and add Parmesan, stir to combine and melt
Chop roasted Asparagus into large bite size pieces and gently stir into rice