Recipe
Walnut Risotto With Roasted Asparagus Recipe
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- 1 lb asparagus, tough ends trimmed .
- 1/4 c finely sliced toasted walnuts .
- 1 1/4 c arborio rice or medium-grain white rice .
- 3 tsps olive oil (preferably extra virgin) .
- 2 tbsps freshly grated parmesan cheese .
- 1/2 c dry white wine .
- 1/3 c sliced onions .
- 1 large garlic clove, thinly sliced
Directions
- Step #1 Preheat oven to 450°F Bring broth to simmer in medium saucepan.
- Step #2 Cover up & remove this from heat.
- Step #3 Heat 1-1/2 tsps olive oil in heavy medium saucepan over medium-high heat.
- Step #4 Add onion & sauté until light golden, about 4 mins.
- Step #5 Add rice & stir 1 min.
- Step #6 Add wine & stir until wine evaporates, about 2 mins.
- Step #7 Add 1/2 c hot broth & cook this until liquid is absorbed, stirring frequently.
- Step #8 Continue adding more broth, 1/2 cful at a time, stirring frequently & allowing most of broth to be absorbed before adding more, until rice is tender & creamy, about 25 mins.
- Step #9 Meanwhile, place asparagus & garlic in shallow baking dish.
- Step #10 Drizzle remaining 1 1/2 tsps oil over.
- Step #11 Sprinkle top with salt & pepper.
- Step #12 Toss to coat with oil.
- Step #13 Bake asparagus until tender, turning every once in awhile, about 16 mins.
- Step #14 Mix walnuts & grated Parmesan into risotto.
- Step #15 Spice up with salt & pepper.
- Step #16 Arrange roasted asparagus in center of 4 plates.
- Step #17 Top with risotto.
- Enjoy the Walnut Risotto With Roasted Asparagus recipe
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