Roasted Asparagus and Parmesan Risotto

Made this delicious little dish on a rainy day here in Michigan. Simple yet hearty, a perfect meal to keep you warm from the inside out! Risotto is easy to prepare, but is a labor of love as you must watch it and stir to obtain a nice creamy texture. You will surely not be disappointed, however, with your amazing creation!
Serve with a nice chilled white wine; you will be using a little for the risotto, so be sure to pick up two bottles!


Ingredients

2 tbsp. extra virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 cup Risotto
1 cup good white wine
3 - 4 cups chicken broth, warmed
3 tbsp. unsalted butter
1/2 cup freshly shredded Parmesan cheese
1 bunch asparagus, chopped in 1 inch pieces
Course salt
Ground pepper

Heat oven to 400 degrees. Toss asparagus with olive oil, salt and pepper on large baking sheet. Roast 10 minutes. Remove from oven to add to risotto later.

In large pot, heat olive oil over medium heat. Add onions and saute until translucent, about 5 to 7 minutes. Add garlic and cook 1 minute longer, careful not to burn the garlic. Stir in risotto. "Toast" the risotto a few minutes. Add white wine. Let simmer until it is almost completely cooked down. stirring occasionally. Add chicken broth by the 1/2 cupfuls, adding more when liquid has reduced, continuing to stir occasionally, about 20 to 25 minutes. Risotto is done when it has reached the Al Dente stage, firm not hard.

Stir in butter and parmesan until incorporated and creamy. Toss in roasted asparagus. Serve with additional Parmesan and a few asparagus tips for a beautiful presentation!

Enjoy!