Roasted Asparagus Risotto

Roasted Asparagus Risotto

Prep Time: 15 Min
Cook Time: 30 - 35 Min

Yields: 2 Main / 4 Side

What You Need

• 1/2 Bunch Asparagus + EVOO, Red Pepper Flakes, Himalayan Salt & Pepper
• 1 1/2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 3 cloves Garlic, crushed & minced
• 1/2 Tsp. Red Pepper Flakes
• 2 Shallots, diced
• 1 C Arborio Rice
• 1 C White Wine ( I used Sauv. Blanc)
• 946 ml Plant-Based Chik'n Broth ( I used Ocean's Halo)
• 1 Tbsp. Fresh Basil, torn
• 1/2 C Grana Padano, finely shredded
• 1/2 C Extra Old White Cheddar, shredded
• 1/2 Lemon
• Himalayan Salt & Cracked Pepper
• GARNISH - Grana Padano, Fresh Parsley

Directions

• Heat the broth in a covered pot until it boils. Once boiled, reduce to a simmer and leave covered.
• Preheat your oven to 400 F
• In the meantime, begin heating the EVOO, butter, pepper flakes, and garlic, in a 10" skillet set to just below medium. Once heated, stir and let everything sizzle together for about 30 + seconds. Add the shallots and a good pinch of both salt & pepper. Cook the shallots for about 3 - 4 minutes, stirring often to avoid scorching. Stir in your arborio rice and toast in the skillet for a few minutes until the grains go slightly translucent and the germ is visible inside.​

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• Pour in the wine and a pinch of salt. Let the wine simmer off until entirely soaked up by the rice. At this point, add a ladle of your hot broth and a pinch of salt. Let the broth simmer until almost entirely reduced before adding another ladle and another pinch of salt. You will continue this process until your rice is almost perfectly al dente. 
• Get your asparagus ends trimmed and line them on a parchment lined baking sheet. Drizzle with EVOO and season with salt, pepper, and pepper flakes. Bake the asparagus off for 12 - 15 minutes, flipping a couple times for even cooking until spears are tender but NOT mushy. 
• Once your risotto is almost perfect, add a final ladle of broth. Once the broth has reduced by about half, taste and ensure your risotto is perfectly al dente. Turn off the heat while you still have some creamy broth happening and fold in your grana padano, cheddar, basil and the juice of the lemon. Once combined, taste and adjust your salt if needed. Set aside and cover for 5 minutes.
• Serve your risotto and nestle your gorgeous roasted asparagus on top. Garnish with as much grana padano as your heart desires, pepper flakes, and some fresh chopped parsley. ENJOY!

HAPPY VEG