Roasted Asparagus and Mushroom Risotto

local_grocery_store Ingredients

• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 8 oz mushrooms, sliced

restaurant_menu Method

1. 1.Preheat the oven to 400 degrees F. Toss the asparagus and mushrooms with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 15-20 minutes, or until tender and caramelized.
2. 2.Meanwhile, heat the vegetable broth in a saucepan and keep it warm over low heat. In a separate large saucepan, heat some olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes.
3. 3.Add the arborio rice to the saucepan and stir to coat with the oil. Cook for 2-3 minutes, or until the rice is lightly toasted. Add a ladleful of warm broth to the rice and stir until the liquid is absorbed. Continue adding broth, one ladleful at a time, stirring constantly, until the rice is tender and creamy, about 20-25 minutes.
4. 4.Stir in the roasted asparagus and mushrooms, along with some grated parmesan cheese. Season with salt and pepper to taste. Serve hot, garnished with additional parmesan cheese and fresh herbs if desired.

lightbulb_outline Tips

• chevron_rightBe sure to use arborio rice for the creamiest, most luxurious risotto.
• chevron_rightIf you don't have vegetable broth, you can use chicken broth or water instead.
• chevron_rightFeel free to add other veggies or proteins to the risotto, such as peas, spinach, or shrimp.