Every year at this time I rekindle my love affair with asparagus. Gorgeous Ontario asparagus is abundant everywhere right now and can be found in some shape or form on my dinner table almost every night. Here’s a super simple recipe I pulled together for an easy dinner with my neighbours on our card night.
Roasted Asparagus and Onion Risotto (serves 4):
2 bunches asparagus
1 large sweet onion
2 tbsps Roasted Hazelnut Oil
salt and pepper to taste
2 cups risotto
1/2 cup white wine
1 tbsp olive oil
3 cups chicken stock
3 cups water
1 tbsp butter
First take 2 bunches of asparagus and 1 large sweet onion. Wash asparagus and thickly slice onions.
Dress with one of my all time secret weapons for vegetables, Roasted Hazelnut Oil and salt and pepper.
Roast in the oven under the broiler until brown and crispy, 15 minutes for asparagus and 30 for the onions. You can also do this step on the BBQ.
Roughly slice the asparagus and onions. Set aside.
Pour the olive oil into a pan with risotto. ‘Toast’ risotto by mixing for awhile over medium heat. This brings out the rich nuttiness of the rice. Once the pan is dry and a little brown, de-glaze with white wine. Continue to prepare the risotto according to directions, using a mixture of broth and water. Once risotto is ready, add in the asparagus and onions. Finish with butter and serve.