Roasted Spring Vegetable Herbed Risotto
- 1 1/2 cups cut fresh asparagus (1-inch pieces)
- 4-5 spring onions, sliced thin
- 1 shallot, chopped
- 3 tbsp extra virgin olive oil, divided
- salt and pepper, to taste
- 5 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups chicken stock (unsalted recommended), warmed
- 1 tsp fresh chopped thyme
- 1/4 cup fresh chopped basil
- 1/2 cup freshly grated parmesan cheese
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Asparagus (1 1/2 cups)
- Basil, fresh (1/4 cup)
- Garlic (5 cloves)
- Shallot (1)
- Spring onions, thin (4)
- Thyme, fresh (1 tsp)
- Canned Goods
Chicken stock (4 cups)
- Cooking & Baking
- Olive oil, extra virgin (3 tbsp)
- Salt and pepper (1)
- Pasta & Grains
- Arborio rice (1 cup)
- Dairy
- Parmesan cheese (1/2 cup)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on sarahscucinabella.com
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Recipe Stats
Published April 30, 2012 (9 months ago).
120 people saved this recipe.
