Roasted Corn-and-Asparagus Risotto

Ingredients

  • 2 (14 1/2-ounce) cans vegetable broth
  • 10 asparagus spears
  • 1 cup dry white wine
  • 2 cups uncooked Arborio rice
  • 1 clove garlic, minced
  • 2 tablespoons minced shallots
  • 1 cup water
  • + 9 more ingredients
    • 2 tablespoons olive oil
    • 1 tablespoon minced fresh chives
    • 1 ear shucked corn
    • 1 medium red bell pepper
    • 2 teaspoons dried oregano
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • 2 teaspoons dried thyme
    • 1 cup minced onion
    • 1 tablespoon minced fresh parsley

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, turni...

View full recipe at My Recipes

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