Risotto. One of those complicated dishes you only order at a restaurant, right? Well, I’m here to tell you that it’s not true! This Roasted Asparagus Risotto was fantastic and super easy (my husband and I had seconds)! 

You’ll need:

• 1 bunch asparagus
• Tandoori Roasting spice blend 
• Salt, to taste
• 2 tbs. butter
• 2 tbs. extra virgin olive oil
• 5 cups chicken or vegetable broth
• 1/2 cup white wine
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup shredded mozzarella

Directions:

1. Roughly chop the asparagus into 1″ pieces and lay onto a baking sheet with parchment paper or a Silpat. Spray or coat with oil, salt and the spice blend. Put in a 400 degree oven for about 20 minutes until roasted. Turn half way through.
2. Meanwhile, in a medium-large pot, heat the butter and oil. Add the onion and garlic and saute for 1-2 minutes until it softens.
3. Additionally, in a small pot, you’ll want the simmer the broth over low heat so it’s ready when needed.
4. Add the rice to the butter, oil, onion and garlic mixture. Stir for about 1 minute to ensure it’s coated well.
5. Add the wine and stir until it’s just about absorbed.
6. Begin to add the broth 1/2 cup at a time (reserve 1/4 cup of broth to add at the end). Stir frequently so it doesn’t stick.
7. Wait until each 1/2 cup batch is almost absorbed being adding the next.
8. Check if the rice is ready. It should be tender but not soft.
9. Add the reserved broth, the roasted asparagus and mozzarella cheese.

This dish was a winner and we’ll definitely be making it again. It serves about 4 as a main course…or two if both of you have seconds! Hope you enjoy this savory, super easy comfort dish!

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