1-Getting started with this roasted asparagus risotto is as fun as it is simple, and it all begins by preheating your oven to 400°F (200°C). First, trim the ends of your 10 asparagus spears and toss them with 1 tablespoon of olive oil, along with salt and freshly ground black pepper. Spread them on a baking sheet and roast for 15 to 20 minutes until they’re tender and full of flavor.

2-While the asparagus roasts, keep 6 cups of vegetable broth simmering on low heat in a separate pot. In a large pot or Dutch oven, melt 5 tablespoons of unsalted butter over medium-low heat. Add half a chopped onion and 2 minced cloves of garlic, sautéing for about 5 minutes until they’re soft and fragrant.

3-Next, stir in 1.5 cups of Arborio rice to coat it with the butter, then pour in half a cup of dry white wine and cook for about 2 minutes until it’s mostly absorbed. Now, add the hot broth one cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. This gradual process takes around 30 minutes, leaving you with creamy, perfectly cooked rice.

4-Once the rice is ready, remove it from the heat. Cut the roasted asparagus into bite-sized pieces and gently mix them in, along with 1 cup of freshly grated Parmesan cheese. Give it a final taste, seasoning with more salt and pepper if needed, and serve it warm. The whole thing comes together in about 45 to 50 minutes, making it a great option for weeknight dinners.

5-To add more depth, remember to keep stirring as you add the broth this helps create that signature creamy texture. If you’re looking for other easy recipes to pair with this, check out our apple fritter bread recipe for a sweet side that complements savory dishes nicely.