Roasted Asparagus Risotto (Edit recipe)

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I absolutely adore making risotto, and since it's springtime, asparagus is on the menu! I made a dreamy risotto that featured Sauvignon Blanc, aged English white cheddar, and grana padano. I roasted up some asparagus, nestled it on top, and voila. Easy, gorgeous, and so delicious.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

15

Serves: 2 - 4

Ingredients

0.5 bunch Asparagus, + EVOO, Himalayan Salt, Cracked Pep, and Pepper Flakes
1.5 Tbsp Extra Virgin Olive Oil
2 Tbsp Butter, Unsalted
3 cloves Garlic, crushed & minced
.5 tsp Red Pepper Flakes
2 whole Shallot, diced
1 cup Arborio Rice
1 cup White Wine, I used Sauv Blanc
946 ml No Chicken Broth - Ocean's Halo, Sub Pres. Choice Plant-Based Chik'n if needed
1 Tbsp Basil, Fresh, torn / chiffonade
.5 cup Grana Padano Cheese
.5 cup Aged Cheddar Cheese, Look for English White Cheddar.
.5 whole Lemon
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.
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!

Notes

English / Irish cheddar is the best cheddar you can buy in my humble opinion. It crumbles rather than shreds, has crystals in every bite, a hint of underlying sweetness, and just the best cheddar flavour I've ever had.
Garnish with fresh parsley, grana padano, and pepper flakes.
Servings indicate 2 main or 4 side.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1124
Fat:	63 g
Carbohydrates:	109 g
Protein:	46 g
Cholesterol:	88 g
Sodium:	2545 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.