Asparagus & Baby Red Potato Risotto

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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Lisa is the founder of The Vegan Pact and a vegan personal chef.

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