Garlic Risotto with Roasted Asparagus

Garlic Risotto with Roasted Asparagus




About 5 cups homemade or low-sodium chicken broth
tsp extra virgin olive oil
small shallot, minced
small onion, minced
large garlic cloves, minced
1 ¼
cup Arborio rice
cup dry white wine
stalks fresh asparagus, tough ends trimmed
Tbsp freshly grated Parmesan cheese
salt and pepper


Step 1

Preheat oven to 425°F. Bring chicken broth to simmer in medium saucepan. Cover and remove from heat.

Step 2

Heat 1 teaspoon olive oil in heavy medium saucepan over medium-high heat. Add 1 of the minced cloves of garlic, shallot and onion and sauté until light golden, about 5 minutes. Add rice and stir 1 minute. Add wine and stir until it evaporates, about 2 minutes. Add ½ cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, ½ cup at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more.

Step 3

Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 teaspoon oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 15 minutes.

Step 4

Mix grated Parmesan into risotto and season with salt and pepper. Plate risotto and arrange roasted asparagus on top. Dress with more grated parmesan, a little bit of good extra virgin olive oil and salt and pepper.

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