
How To Make Risotto with Balsamic-Roasted Asparagus
You’ll definitely love the tangy flavors of this risotto recipe. This one has balsamic-roasted asparagus that adds a flavorsome taste.
Serves:
Ingredients
- 1lbasparagus,thick ends trimmed and discarded
- ¼cupFilippo Berio Extra Virgin olive oil,divided
- ½tspsalt,divided, plus more to taste
- 1tbspFilippo Berio Balsamic Glaze
- ½medium onion,finely chopped
- 2cupsarborio rice
- 6cupschicken or vegetable stock,homemade or sre bought
- 1cuppeas,fresh or frozen
- 1lemon,finely zest, grated about 1 tbsp
- 2tbsplemon,juiced
- ½cupParmesan,finely grated, plus more for serving
Instructions
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Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
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Working with one asparagus spear at a time, lay each on a flat surface. With a vegetable peeler, peel away the thin outer layer of each spear, starting about 3-inches below the tip and working toward the end.
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Lay the spears on a baking sheet and drizzle with 2 tablespoons of olive oil and ⅛ teaspoon of salt. Toss to coat with 2 tablespoons olive oil and spread out in a nice, even row.
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Roast for 10 minutes or until tender when pierced with a paring knife. Drizzle with the balsamic glaze. When cool enough to handle, cut the spears into 1-inch pieces. Set aside while you make the risotto.
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In a 4-quart saucepan over medium-low heat, warm the remaining 2 tablespoons olive oil. Add the onions and ⅛ teaspoon of salt. Cook, stirring often, for 4 to 5 minutes or until the onions are soft and translucent.
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Add the rice and cook, stirring, for 2 minutes or until the grains are warm and coated with olive oil.
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Add 2 cups of the stock to the pot and adjust the heat so that it maintains a steady simmer.
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When the stock is mostly absorbed, continue to add the stock in ½-cup increments, stirring regularly until it’s almost absorbed for about 20 to 25 minutes. Taste and add more salt if needed.
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Towards the end of cooking, stir in the peas and cook for 2 to 3 minutes. Add the asparagus and stir over the heat until they are warm.
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Remove the pan from the heat. Stir in the lemon zest, juice, and Parmesan. Serve in bowls with more Parmesan, if you like.
Nutrition
- Calories: 498.00kcal
- Fat: 15.67g
- Saturated Fat: 4.20g
- Monounsaturated Fat: 9.01g
- Polyunsaturated Fat: 1.72g
- Carbohydrates: 70.69g
- Fiber: 5.24g
- Sugar: 7.82g
- Protein: 18.05g
- Cholesterol: 15.63mg
- Sodium: 712.34mg
- Calcium: 186.81mg
- Potassium: 561.68mg
- Iron: 5.57mg
- Vitamin A: 66.10µg
- Vitamin C: 22.52mg
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