Roasted Corn-And-Asparagus Risotto Recipe

Name: Roasted Corn-And-Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red bell pepper; 1 ear shucked corn; 10 asparagus spears; 1 cup water; 2 (14 1/2-ounce) cans vegetable broth; 2 tablespoons olive oil; 1 cup minced onion; 2 tablespoons minced shallots; 1 clove garlic, minced; 2 cups uncooked Arborio rice; 1 cup dry white wine; 1/4 cup (1 ounce) grated fresh Parmesan cheese; 1 tablespoon minced fresh chives; 1 tablespoon minced fresh parsley; 2 teaspoons dried oregano; 2 teaspoons dried thyme

Servings: persons

1 medium red bell pepper
1 ear shucked corn
10 asparagus spears
1 cup water
2 (14 1/2-ounce) cans vegetable broth
2 tablespoons olive oil
1 cup minced onion
2 tablespoons minced shallots
1 clove garlic, minced
2 cups uncooked Arborio rice
1 cup dry white wine
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
2 teaspoons dried oregano
2 teaspoons dried thyme

1
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Add ear of corn to baking sheet. Broil 5 minutes. Add asparagus to baking sheet; broil an additional 10 minutes or until pepper is blackened, turning corn and asparagus after 5 minutes. Place pepper in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop pepper. Cut kernels from ear of corn. Cut asparagus into 1/4-inch pieces. Set aside roasted vegetables.
2
Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
3
Heat oil in a large saucepan over medium-high heat. Add onion, shallots, and garlic; saute 3 minutes. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next cup (about 20 minutes). Stir in the roasted vegetables, cheese, and remaining ingredients. Cook an additional 2 minutes, stirring constantly.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium red bell pepper, 1 ear shucked corn, 10 asparagus spears, 1 cup water, and more.

Yes, Roasted Corn-And-Asparagus Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Corn-And-Asparagus Risotto

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