The Hubster and I love a good risotto. But the one we always rely on is more of a winter risotto with the butternut squash. I’ve been searching high and low for a lighter one to make in the warmer months.
Apparently my prayers were answered. By a vegan cookbook (Vegan Italiano), no less.
This recipe is pretty easy (for risotto) and has a great flavor. It’s also light enough to eat when it’s H-O-T out. I’m thinking this will go into the rotation as long as the asparagus is a-plenty.
Roasted Asparagus Risotto
- 1 bunch asparagus trimmed
- 2 1/2 tbs extra virgin olive oil
- 1/4 tsp coarse salt
- ground pepper to taste
- 1 small red onion chopped
- 2 cloves garlic minced
- 1 1/2 cups arborio rice
- 1/2 cup mirin or dry white wine if you can tolerate
- 5 cups vegetable broth
Preheat oven to 425°F. Lightly oil baking sheets with sides.
Place asparagus on baking sheet and toss with 1/2 tbs of oil, coarse salt, and pepper.
Spread asparagus in a single layer and roast for 10 minutes or until just tender and slightly browned.
Remove from oven and cool slightly. Cut into 2-inch pieces and put to the side.
In large skillet, heat remaining oil over medium heat.
Add onion and cook, stirring, until softened but not browned. About 2-3 minutes.
Add garlic, mirin (or wine), and arborio rice and cook, stirring constantly, until almost all liquid has been absorbed.
Add 1/2 cup of broth and cook. stirring constantly, until almost all liquid has been absorbed.
Continue adding broth by 1/2 cup until it is almost completely absorbed and the rice begins to soften.
At around 6th half-cup, add in asparagus, salt, pepper, and next 1/2 cup.
Continue to add broth until all 5 cups have been absorbed and risotto is creamy.
Remove from heat and serve.