Ingredients
Roasted Asparagus
20 fresh asparagus spears, ends trimmed.
2 tbs olive oil
Pinch of salt
Fresh grated Parmesan
Risotto
3 tbs olive oil
1/4 tsp salt
1 clove garlic, minced (I used black garlic)
1 c arborio rice
1/2 c dry white wine
4 cups chicken broth
1/4 c freshly grated Parmesan
To roast the asparagus, place the stalks, 2 tbs of olive oil, and a pinch of sale on a baking sheet. Roll the spears through the oil and salt to coat. Bake in the oven at 350 for 15 minutes. Set aside.
For the risotto, heat chicken broth in a saucepan over medium heat; reduce heat to simmer throughout cooking. Heat olive oil in a large skillet over medium heat. Stir in minced garlic and salt. Add arborio rice and stir until lightly toasted (about 5 minutes).
Pour white wine into rice, stirring constantly, until the liquid is evaporated, about another 5 minutes or so. Stir chicken broth in, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Turn off heat, and grate parmesan onto hot rice. Top with roasted asparagus spears.
Hmm...this was ok. The risotto was good, but the asparagus was just ok. I still don't love it, but it was better than the last one. I think it was better because the asparagus spears were thinner, so there was less to taste. The kids loved it, so it will stay in the rotation, at least occasionally. One more way to get my veggies!
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