Asparagus Risotto
Asparagus Risotto that is creamy, easy to make, and absolutely delicious! This recipe is perfect for spring time and pairs well with grilled chicken or seitan chick’n. This easy appetizer is also a hit at dinner parties or group gatherings.
Ingredients
Serves: 5-6 Time: 45-50 minutes
Asparagus Risotto
- 2 cups arborio rice
- 3 cups vegetable broth
- 1 tsp black pepper
- 1/8 cup parmesan (vegan or non)
- 8 oz. asparagus
- Olive oil
- Salt
- 1/2 small yellow onion, finely diced
- 3-4 garlic cloves, minced
Directions
- Chop any tough thick ends at the bottom of the asparagus stalks and then cut into 1/4 inch pieces. Lightly toss the asparagus in a generous splash of olive oil and season with a dash of salt and black pepper. Spread out onto a baking sheet and roast in the oven at 400ºF for about 20-30 minutes, until lightly crisp and evenly roasted. Flip about halfway through if the stalks are very thick.
- Meanwhile, in a medium pot, set heat to medium. Once hot, add enough oil to gently coat the bottom of the pot. Sauté the onion for 4-5 minutes, then add the garlic and sauté for 1 minute. Add the arborio rice and stir for 2-3 minutes. Then, add the vegetable broth and black pepper. Cover the pot with a lid, bring to a boil, and then reduce to low and let it simmer, covered, for about 20-30 minutes. Toward the end of cooking, add in the parmesan. Taste and adjust seasoning if desired.
- Add the roasted, chopped asparagus to the risotto, and serve immediately.
Nutrition Information
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