Roasted Corn-and-Asparagus Risotto

Cooking Light
8 servings (serving size: 1 cup)


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1 medium red bell pepper
1 ear shucked corn
10 asparagus spears
1 cup water
2 (14 1/2-ounce) cans vegetable broth
2 tablespoons olive oil
1 cup minced onion
2 tablespoons minced shallots
1 clove garlic, minced
2 cups uncooked Arborio rice
1 cup dry white wine
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
2 teaspoons dried oregano
2 teaspoons dried thyme


Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Add ear of corn to baking sheet. Broil 5 minutes. Add asparagus to baking sheet; broil an additional 10 minutes or until pepper is blackened, turning corn and asparagus after 5 minutes. Place pepper in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop pepper. Cut kernels from ear of corn. Cut asparagus into 1/4-inch pieces. Set aside roasted vegetables.

Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium-high heat. Add onion, shallots, and garlic; sauté 3 minutes. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next cup (about 20 minutes). Stir in the roasted vegetables, cheese, and remaining ingredients. Cook an additional 2 minutes, stirring constantly.

Created date

March 1997

Nutritional Information

Calories 263
Caloriesfromfat 19 %
Fat 5.5 g
Satfat 1.2 g
Monofat 2.9 g
Polyfat 0.5 g
Protein 6 g
Carbohydrate 47.6 g
Fiber 2 g
Cholesterol 2 mg
Iron 3.3 mg
Sodium 224 mg
Calcium 69 mg