Roasted Asparagus Risotto
- 10 asparagus spears, ends cut off
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 6 cups vegetable broth
- 5 tablespoons unsalted butter
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Asparagus spears (10)
- Garlic (2 cloves)
- Onion (1/2)
- Canned Goods
Vegetable broth (6 cups)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Salt and freshly ground black pepper (1)
- Salt and pepper (1)
- Pasta & Grains
- Arborio rice (1 1/2 cups)
- Dairy
- Butter, unsalted (5 tablespoons)
- Parmesan cheese (1 cup)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
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Recipe Stats
Published March 23, 2011 (1 year ago).
13 people saved this recipe.
