Sundried Tomato, Roasted Asparagus and Parmesean Risotto

One thing I will always miss about NYC is food.

I can cook any dish you would order at a fancy Italian bistro in Manhattan but there are somethings you enjoy eating out.

Risotto is one of them. 

Also, imported cold cuts and fresh mozzarella (not from a super market).

This dish will impress hubby, or any guest and is something special for my vegetarian friends.

Risotto can be a little finicky and does take a little time, But if I can do it while entertaining a toddler and a baby at my feet, than so can you.

 

You Need:

1/4 of an onion, chopped

3/4 cup arborio rice

3 cups chicken broth

2 cloves of garlic

10 or so strands of asparagus

sun dried tomatoes(in oil)

Olive oil for drizzling

1.5 tablespoon butter

1/4 teaspoon red pepper flakes

1/2 teaspoon dried basil

salt and pepper to taste

Because risotto requires a watchful eye. I recommend following my steps exactly so that you aren't distracted by the other things going on in the kitchen. If you are serving this as a main dish GREAT! But if your hubby requires a meat at every meal like mine does, make your main course ahead of time and just put it in the "keep warm" option of your oven while you work on your Risotto.

Clean and trim your asparagus(about 1.5 inches off the bottom) Lay it out on a baking dish with your 2 cloves of garlic, still in their skins.

Drizzle Olive oil over both and sprinkle with some sea salt. Bake at 400 for 20 minutes

Cut up 3 or 4 of your sundried tomatos, and reserve 1/4 cup finely grated Parmesean. Set aside.

While your garlic and asparagus is roasting, start chopping your onion and melt your butter. Brown the onions for 2-3 minutes until they start to soften.

In the meantime take 3 cups of chicken broth and bring to a slow simmer in another pot on the stove.

Soften your rice just a little bit by pouring the uncooked rice into the pan with the onions and butter for just a few moments until the rice absorbs all of the left over butter.  

On medium heat, start to cook your risotto by adding in your simmering broth a few spoon fulls at a time until the rice absorbs it. Stirring continuously. This takes about 25 minutes.

When there is 1/4 cup of broth left in your pot, add in your parmesean, chopped sundried, red pepper flakes and basil to your rice.

Lower the heat and pour in the remaining broth.

Take your roasting veggies and chop the asparagus into thirds. Carefully squeeze the soft roasted garlic out of its shell and into your risotto.

Add the asparagus, sprinkle some salt and pepper to taste. Fluff with a fork and serve immediately.

YUM!