Pumpkin Risotto with Roast Asparagus
 
 
Yield: 6 servings
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 1 shallot, minced
  • 2 garlic cloves, crushed
  • 1¾ cups Aborio (risotto rice)
  • 2 cups white wine
  • 3 cups hot vegetable stock
  • 1 cup pumpkin puree
  • ½ cup fresh grated Parmesan, plus more for serving
  • 1 pound asparagus
  • ½ teaspoon Italian seasoning
  • Salt and pepper
Directions
  1. reheat the oven to 425 degrees F.
  2. 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.
  3. Add the rice and cook, stirring occasionally, for 4 minutes. Stir in the white wine, cover and let simmer until the wine has mostly been absorbed, about 5-6 minutes.
  4. Stir in 1 cup of the hot vegetable stock and let simmer until the liquid is mostly absorbed, stirring frequently. Repeat with the second and third cups of hot vegetable stock. When the third cup has been mostly, but not completely absorbed by the rice, stir in the pumpkin puree. Stir in the Parmesan cheese until melted then season with salt and pepper to taste.
  5. While the risotto is cooking, roast the asparagus. Remove the thick 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 other tablespoon of olive, then season with salt, pepper, and the Italian seasoning. Roast until the asparagus are tender, yet still firm, about 10 minutes. Cut each spear into thirds or fourths, depending on the length, for serving.
  6. To serve, top each bowl of risotto with some cut asparagus spears and freshly grated Parmesan.
Notes
*If you are using the Breville Risotto Plus, follow these simple changes. Instead of sautéing the shallots and garlics in a large pot, sauté them in the Risotto Plus on the sauté setting. Then, don’t complete step 4. Instead, after the wine has been absorbed, stir in the vegetable stock, which does not have to be hot, and the pumpkin puree. Cover with the lid and turn the risotto setting on. When it switches to warm, about 20-30 minutes later, stir in the Parmesan cheese, season with salt and pepper to taste, then continue onto step 5.
*Use whatever white wine you have on hand for the recipe. I usually recommend to not use your best white wine, but still one that you wouldn’t mind drinking a glass of.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/04/17/pumpkin-risotto-with-roast-asparagus/