I used to think risotto was something fancy, like fillet mignon or something like that. That changed the last time my husband and I took a weekend trip to the Southern Illinois Wine Trail. We ate at a restaurant in Anna, Illinois, that on the outside looked more like a bar than a restaurant. However, when we entered, the walls were covered with beautiful paintings and the space looked like an Italian restaurant. More importantly, the food was EXCELLENT. I ordered grilled salmon and it was served with a tasty asparagus risotto. With fresh asparagus growing in my garden, I knew I had to try to recreate the dish and Roasted Asparagus and Feta Risotto was born.
Roasted Asparagus and Feta Risotto Recipe…
Part of the beauty of this dish is it uses fresh asparagus. I have a LOT of asparagus right now in my garden, and this dish is the perfect use for it. I love how roasting brings out the sweetness of the asparagus. In fact, my husband who doesn’t really like asparagus thinks that Roasted Asparagus and Feta Risotto is pretty tasty.
Risotto does require the use of a short grain rice. Arborio rice has a lovely, creamy, texture when cooked. This is different from long grain rice that is used in other dishes. The extra starch in Arborio rice makes it perfect for risotto. Keep your long grain rice for other dishes like stir fry, casseroles, and recipes with sauces.
I won’t lie…making risotto made me feel a little like an Italian chef in my kitchen. It still sounds like a fancy recipe, but Roasted Asparagus and Feta Risotto is incredibly easy and hearty. To make this a main dish, just stir in some ham or maybe kielbasa.
If you’d like to try another Mediterranean recipe, my Slow Cooker Mediterranean Tomato and Eggplant Soup makes a great lunch or dinner option. And, if you like what you see, please hit “Subscribe” below so you can receive all my weekly newsletters.
I’d love to hear your thoughts on my Roasted Asparagus and Feta Risotto! What ideas do you have as add-ins?
Roasted Asparagus and Feta Risotto
Notes
The asparagus can roast while the risotto is being made. Leftovers can be stored in a tightly sealed container and reheated.
Ingredients
- 4 T. olive oil, divided
- 2 1/2 c. asparagus, cleaned, trimmed, and cut into 1 inch pieces
- 1 small onion, chopped fine
- 2 c. Arborio rice
- 1 c. dry white wine
- 3 cloves garlic, minced
- 4 c. chicken broth
- 4 oz. feta cheese
- 1/2 t. kosher salt, more if desired
- 1/4 t. black pepper, more if desired
Instructions
- Preheat oven to 400° F.
- In a 7 x 11 inch pan, add asparagus and 2 T. olive oil. Toss to coat evenly. Bake for 15 minutes. Set aside.
- In a large sauce pan, combine 2 T. olive oil and small onion. Saute over medium high heat for one minute.
- Add rice to sauce pan and continue to stir and saute until rice looks slightly browned and smells toasty.
- Stir in wine. Continue to stir until rice has absorbed all liquid.
- Stir in 1 c. chicken broth. Cook and stir until liquid is absorbed.
- Stir in 3 cloves garlic. Stir in 1 c. chicken broth and continue to cook and stir until liquid is absorbed. Continue with the rest of the chicken broth, adding in one cup increments and cooking and stirring until liquid is absorbed. Rice should become creamy.
- Once all chicken broth has been added and absorbed, stir in roasted asparagus, feta, salt, and pepper.
- Serve immediately.
