Roasted Corn-and-Asparagus Risotto

By Lv2Cook

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

Preparation

Step 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.

Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium-high heat. Add onion, shallots, and garlic; sauté 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.

Serving Size: 1 cup