roasted asparagus and sweet corn risotto

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THE RECIPE

roasted asparagus and sweet corn risotto

INGREDIENTS

• 2 tablespoons red onion, finely diced

• 1 1/2 cups arborio rice

• 6 tablespoons butter

• 1 cup white wine

• 6 cups vegetable stock (or chicken stock)

• 1/2 bunch asparagus

• 3/4 cup corn

• 1/4 cup grated or shaved parmesan

• kosher salt and black pepper, to taste

• basil leaves, for garnish

INSTRUCTIONS

1. Place the stock in a pot and heat over medium low. You want the stock to be warm when adding it to the risotto so that the temperature change does not affect the rice.

2. In a large pot, melt 3 tablespoons of the butter over medium heat. When melted, add the onion. Cook until the onion is translucent but not yet browning, approximately 3-5 minutes. Add the rice and stir. Continue cooking to slightly toast the rice until it is just starting to show a little brown color, approximately 3-5 minutes.

3. Add the white wine to the pot. Cook until the rice is almost dry, where most of the wine has been absorbed.

4. Add one cup of stock to the rice. Stir continuously until most of the stock has been absorbed. Repeat this process one cup of stock at a time until the rice is cooked thoroughly. You want the rice to have just a little bit of bite left so that it is not completely mushy. Depending on your rice, you may need more or less stock for the right consistency so start tasting the rice after 4 cups.

5. While cooking the risotto, trim the ends of the asparagus and cut the stalks into bit size pieces. Put them on a foil lined baking sheet. Drizzle with olive oil, salt, and pepper. Toss to combine and evenly coat. Broil the asparagus until cooked through and they just start to get some color, approximately 3-5 minutes depending on how thick the asparagus is. Set aside.

6. When your rice is cooked through, remove the pot from the heat. Add the rest of the butter, the parmesan, asparagus, and corn. It is important to do this before adding the salt and pepper because the cheese is salty and the asparagus has salt and pepper on it. Stir to combine.

7. Season with salt and pepper as desired. Sprinkle additional parmesan and basil. Serve and enjoy!