Roasted Asparagus Risotto

Local spring asparagus shines in this favorite Italian dish. While risotto preparation requires attention, it’s the perfect meal to offer when helpers are in your kitchen and can share in the stirring. Be sure to taste as you go; the rice grains should be tender but still have a slight bite—when they get to that point, pull the pot off the heat and serve promptly.

By | March 09, 2024

Ingredients

SERVINGS: 6 Serving(s)
  • 2 bunches local asparagus, washed, ends trimmed
  • 3 tablespoons extra virgin olive oil, divided
  • Kosher salt, preferably Diamond Crystal
  • 1 medium Vidalia or other sweet onion, peeled and finely diced
  • 2 cups carnaroli rice (or substitute arborio rice)
  • ½ cup dry white wine
  • 4–6 cups vegetable stock (preferably homemade), warmed
  • 2 tablespoons unsalted plant-based butter (I prefer Violife brand)
  • ½ cup grated vegan parmesan (I prefer Violife brand)
  • Crusty baguette for serving, optional

Preparation

Preheat oven to 375°F. Spread asparagus on a lined baking sheet and toss with 1 tablespoon olive oil to lightly coat; sprinkle with salt. Roast 10–12 minutes, until the asparagus begins to char. Remove from oven and set aside. Once cool, cut off the tips, chop the stems in ½-inch lengths and set both aside.

Heat 2 tablespoons olive oil in a large heavy-bottomed sauce pot over medium heat. Add onion, sprinkle with salt and sauté until translucent (about 5–7 minutes). Add rice and, using a wooden spoon or rubber spatula, stir to coat with oil. Continue to stir and toast the rice over medium-low heat until the rice becomes partially translucent (about 5 minutes).

Add the white wine and stir to combine. Once the wine has evaporated, add 1 cup warm stock and stir into the rice. Continue stirring and adding 1 cup broth at a time, only adding each additional cup when the rice has absorbed the liquid. Continue to add liquid until the desired tenderness, keeping rice at a low simmer and checking for salt about halfway through. Add more as needed. Ideally the rice should be tender but still maintain a nice bite, al dente and not mushy (and remember, ABT—always be tasting!). When rice reaches the desired consistency, fold in the plant-based butter and vegan parmesan.

Finally, fold in the asparagus tips and stems (saving a few tips for each serving to garnish the top). Divide among 6 warm shallow bowls and sprinkle with extra parmesan and serve with a nice, warm crusty baguette.

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Ingredients

SERVINGS: 6 Serving(s)
  • 2 bunches local asparagus, washed, ends trimmed
  • 3 tablespoons extra virgin olive oil, divided
  • Kosher salt, preferably Diamond Crystal
  • 1 medium Vidalia or other sweet onion, peeled and finely diced
  • 2 cups carnaroli rice (or substitute arborio rice)
  • ½ cup dry white wine
  • 4–6 cups vegetable stock (preferably homemade), warmed
  • 2 tablespoons unsalted plant-based butter (I prefer Violife brand)
  • ½ cup grated vegan parmesan (I prefer Violife brand)
  • Crusty baguette for serving, optional
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