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Roasted Corn-and-Asparagus Risotto

Yield 8 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.