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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