Asparagus Risotto that is creamy, easy to make, and absolutely delicious! This recipe is perfect for spring time and pairs well with grilled chicken or seitan chick’n. This easy appetizer is also a hit at dinner parties or group gatherings.

Ingredients

Serves: 5-6 Time: 45-50 minutes

Asparagus Risotto

• 2 cups arborio rice
• 3 cups vegetable broth
• 1 tsp black pepper
• 1/8 cup parmesan (vegan or non)
• 8 oz. asparagus
• Olive oil
• Salt
• 1/2 small yellow onion, finely diced
• 3-4 garlic cloves, minced

Directions

1. Chop any tough thick ends at the bottom of the asparagus stalks and then cut into 1/4 inch pieces. Lightly toss the asparagus in a generous splash of olive oil and season with a dash of salt and black pepper. Spread out onto a baking sheet and roast in the oven at 400ºF for about 20-30 minutes, until lightly crisp and evenly roasted. Flip about halfway through if the stalks are very thick.
2. Meanwhile, in a medium pot, set heat to medium. Once hot, add enough oil to gently coat the bottom of the pot. Sauté the onion for 4-5 minutes, then add the garlic and sauté for 1 minute. Add the arborio rice and stir for 2-3 minutes. Then, add the vegetable broth and black pepper. Cover the pot with a lid, bring to a boil, and then reduce to low and let it simmer, covered, for about 20-30 minutes. Toward the end of cooking, add in the parmesan. Taste and adjust seasoning if desired.
3. Add the roasted, chopped asparagus to the risotto, and serve immediately.

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!