Let’s start by quickly roasting our asparagus!
After trimming off the tough ends, drizzle your asparagus with a bit of olive oil. Season your veggies with a touch of salt and pepper, then pop it into a 400 degree oven for 10 – 15 minutes.
Next sauté 1 pound of Italian sausage in your skillet. Remove the sausage from your pan after it has browned.
Not a fan of sausage? Some ground turkey seasoned with a tablespoon of Italian seasoning would be great too!
In that same skillet sauté one diced white onion in a few tablespoons of olive oil …
And a couple sprigs of fresh, chopped rosemary.
Time for the rice!
Over medium-low heat add 1 1/2 cups of Arborio rice to your onions and rosemary. Stir the rice around your skillet for a few minutes until you can smell your rice toasting.
Now start to add your broth in one cup increments and gently stir it in until the broth has absorbed. Continue to add a cup of broth to your simmering skillet until your risotto is nice and tender. This whole process should take about a half an hour and it’s totally worth the effort, I promise!
I like my risotto al dente , so 5 1/2 cups of broth worked perfectly for me! Don’t forget to season this dish with salt and pepper along the way!
When your risotto is finished cooking go ahead and stir in 1/2 cup of heavy cream…
And your roasted asparagus and sausage!
Thank you Spring for the beautiful new dish to add to our weekly rotation!
- Serves 6
- fresh asparagus, roasted
- 1 pound of Italian sausage
- 1 onion, diced
- 2 sprigs fresh rosemary
- 1 1/2 cups Arborio rice
- 5 - 6 cups chicken or vegetable broth
- 1/2 cup heavy cream