We tweaked a recipe for Asparagus Risotto and came up with this one, where we roast the onions and asparagus together. I think roasted or caramelized onions are one of the best things under the sun and this risotto has become our go-to side dish recipe. It tastes rich without being heavy and is the perfect side for roasted chicken and makes a great Sunday night meal.
1 pound asparagus, trimmed and cut into 2-inch pieces
1 yellow onion, coarsely chopped
7 1/2 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups uncooked Arborio rice
1 cup dry white wine
1 tablespoon butter
1/3 cup grated Parmesan cheese (We often use closer to 1/2 cup cheese.)
salt and pepper to taste
Preheat oven to 350 degrees. Put asparagus and onion pieces on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast for about 20 minutes.
In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. Spray large heavy skillet with cooking spray and add rice. Cook over medium heat for about 3 minutes, then add the wine and cook until absorbed.
Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth)*, which should take about 20 minutes.
Add roasted asparagus and onion; heat through. Remove from the heat; add the butter, Parmesan cheese, salt, and pepper and serve to appreciative eaters.
*This note is from the original recipe. It's odd, isn't it? One time we made it and didn't need that last bit of chicken broth. One time we used it all. Just do what feels right.