Asparagus & Baby Red Potato Risotto

Standard

1 ½ cups Arborio rice

4 cups vegetable broth

1 bunch asparagus, bottom inch cut off, the rest cut into 2-3 inch spears

 5 cups (about 2 pounds) baby red potatoes, cubed

¾ cup onion, chopped

½ cup white wine

½ cup Parmesan cheese

6 cloves garlic, minced

1 cayenne pepper, minced

1 tbsp butter

2 tbsp olive oil

2 tsp rosemary

Salt & pepper to taste

  • Preheat oven to 400 degrees
  • In a mixing bowl combine asparagus, ¼ cup onion, 1 tbsp oil, 3 cloves garlic, 1 tsp rosemary. ½ cayenne pepper, salt and pepper.  In another bowl, mix potatoes with ¼ cup onion and remaining oil, garlic, rosemary cayenne, salt and pepper
  • Arrange asparagus on baking sheet and arrange potatoes in a separate baking pan.  Bake in oven at 400 degrees- ASPARAGUS for 20 minutes and POTATOES for 40 minutes, turning vegetables halfway through each of their cooking cycle
  • Meanwhile, bring vegetable stock to a boil
  • In another saucepan, melt butter and ¼ cup onion on medium heat.  When butter is melted, add Arborio rice and stir for 2 minutes.  Then, add the white wine and stir until evaporated
  • Once the wine is gone, add the vegetable stock 1 cup at a time, stirring until liquid is evaporated.  Continue to add broth after previous cup is evaporated
  • When all the liquid is gone, remove from heat and add the cheese.  Cover and let sit for 2 minutes
  • When vegetables are both done, add to the risotto and serve
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About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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  1. Pingback: Vegetarian Recap: 7 Months Later… « The vegetarian pact's Blog

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