Pumpkin Risotto with Roasted Asparagus
Last Christmas ( I think!), we got a gift basket that included Pumpkin Risotto. To be brutally honest, while some are devotees of Risotto, I have thus far refrained from joining that particular club. But being frugal and finding myself with an abundance of Asparagus, I decided to see what I could do with this dish.
2 tablespoons olive oil, divided
1 tablespoon butter
1 shallot, minced
2 garlic cloves, crushed
2 cups Aborio (risotto rice) Or Pumpkin Risotto gift)
2 cups white wine
3 cups hot vegetable or chicken stock, heated
1 cup pumpkin puree (if using plain risotto)
1/2 cup fresh grated Parmesan, plus more for serving
1 pound asparagus
8 oz sliced mushrooms
½ teaspoon Trader Joe’s Chili Lime seasoning
Salt and pepper
- Remove the woody ends of the asparagus, cutting or snapping the bottom inch or two off each spear. Lay the asparagus on a baking sheet and drizzle with the a tablespoon of olive, then season with salt, pepper,, and Trader Joe’s Chili Lime seasoning. Preheat oven to 425 degrees or preheat grill and roast asparagus spears until tender, yet still firm, about 10 minutes. Cut each spear into 1 inch diagonals. Set aside.
- In a large pot over medium heat melt the butter and 1 tablespoon of the olive oil until hot. Add the shallots and crushed garlic. Cook until the shallots have softened, about 4-5 minutes.
- Add the risotto and cook, stirring occasionally, for 4 minutes. Stir in the white wine, mushrooms, cover and let simmer until the wine has mostly been absorbed, about 5-6 minutes.
- Stir in 1 cup of the hot stock and let simmer until the liquid is mostly absorbed, stirring frequently. Repeat with the second and third cups.
- When the third cup has been mostly, but not completely absorbed by the rice, stir in the pumpkin puree(if not using pumpkin Risotto). Stir in the grilled asparagus pieces, and Parmesan cheese until melted then season with salt and pepper to taste.
- To serve, top each bowl of risotto with freshly grated Parmesan.