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Roasted Asparagus and Parmesan Risotto

February 4, 2015 by rachelle 4 Comments

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There is something so simple, yet elegant about risotto, don’t you think?

 

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It does take a little time and babysitting.  And a lot of stirring.


 

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But it’s not like it’s hard!  And you can do so many things with it.

 

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It’s so versatile.  Grab a bit of garlic, white wine, and chicken stock and you are good to go!

 

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It can be a simple side with some vegetables and Parmesan tossed in.

 

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You could also make it the star of the show by dressing it up with lobster, scallops and shrimp.

 

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You should totally do this!

 

Adapted from Basic Risotto by Giada DeLaurentiis

 

Print

Roasted Asparagus and Parmesan Risotto

Ingredients

  • 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

Instructions

  1. Preheat oven to 400
  2. Rinse and dry asparagus
  3. Remove tough ends by holding one at each end and bend until it naturally breaks
  4. Line the remaining piece up with the rest of the bunch and cut to the same size
  5. Toss in olive oil and roast for 8 - 10 minutes
  6. In a medium saucepan bring chicken stock to a simmer
  7. In a large heavy saucepot, melt butter over medium heat
  8. Add onions and cook for about 2 minutes
  9. Add garlic and cook another minute
  10. Add rice and stir to coat with the melted butter
  11. Add wine and continue stirring until almost all of the wine is absorbed, 2 - 3 minutes
  12. Add 1/2 cup of simmering chicken stock and stir until absorbed
  13. Continue adding stock and stirring
  14. 1/2 cup at a time, making sure each addition is absorbed before adding the next - about 20 minutes
  15. Continue until the rice is creamy and tender but still firm and not mushy
  16. Remove from heat and add Parmesan, stir to combine and melt
  17. Chop roasted Asparagus into large bite size pieces and gently stir into rice

 

 

 

Related Posts

  • Roasted Asparagus Pesto Farfalle
  • Roasted Beet and Goat Cheese Risotto
  • Prosciutto Wrapped Asparagus
  • Roasted Garlic Hummus

Filed Under: Archives

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Reader Interactions

Comments

  1. Mariah @ Mariah's Pleasing Plates

    February 4, 2015 at 5:33 pm

    I used to be so intimidated by risotto but now that I have made it, its so easy! And I love that you put in roasted asparagus! Yum! Pinning!

    Reply
    • rachelle

      February 4, 2015 at 11:04 pm

      Thanks Mariah!

      Reply
  2. Medha @ Whisk & Shout

    February 4, 2015 at 11:24 pm

    Risotto is SUCH comfort food! My first risotto was an asparagus risotto and yours looks phenomenal 🙂

    Reply
    • rachelle

      February 5, 2015 at 12:32 am

      I agree Medha! Risotto is one of my go to comfort foods. Thank you so much!

      Reply

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I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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