This Beet Risotto with Lemony Roasted Asparagus is a vibrant, flavor-packed dish inspired by a memorable Louisiana meal. Creamy, earthy risotto is balanced by zesty roasted asparagus, fresh herbs, and a touch of lemon—an elegant and unforgettable way to enjoy seasonal vegetables.
Beet Risotto with Lemony Roasted Asparagus
Makes 4 to 6 servings
Ingredients
- 32 ounces low-sodium chicken broth
- 1 cup water
- 2 tablespoons olive oil
- 2 cups grated peeled red beets (about ½ pound)
- 1 cup diced yellow onion
- ½ cup diced celery
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1½ cups short-grain rice
- 1 tablespoon minced garlic
- ¾ cup dry white wine
- 1 cup freshly grated Parmesan cheese, plus more to serve
- 2 tablespoons unsalted butter, cubed
- 2 tablespoons chopped fresh parsley, plus more to serve
- 2 teaspoons chopped fresh thyme
- Lemony Roasted Asparagus (recipe follows) and lemon, to serve
Instructions
- In a small saucepan, bring broth and 1 cup water to a boil over medium-high heat; reduce heat, and simmer.
- In a large sauté pan, heat half of oil over medium heat. Add beets; cook, stirring occasionally, until beets have released their liquid; reserve half of the beets. Add onion, celery, salt, pepper and remaining oil to saucepan; cook until vegetables are tender and translucent, 3 to 5 minutes. Add rice, and cook, stirring constantly, until rice is translucent around the edges, about 3 minutes.
- Add garlic, and cook until fragrant, about 30 seconds. Add wine, and cook, stirring constantly, until liquid is absorbed, 2 to 3 minutes. Add simmering broth mixture, ½ cupat a time, and cook, stirring constantly, letting liquid absorb after each addition, until rice is tender and creamy. Stir in reserved beets, Parmesan, butter, parsley, and thyme until well combined. Serve immediately with Lemony Roasted Asparagus, parsley, Parmesan, and lemon wedges.
Lemony Roasted Asparagus
Makes 4 to 6 servings
Ingredients
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons thinly sliced garlic
- 2 tablespoons olive oil
- 2 teaspoons fresh lemon zest, divided
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup freshly grated Parmesan cheese
- ¼ cup slivered almonds, toasted
Instructions
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine asparagus, garlic, oil, 1 teaspoon lemon zest, salt, and pepper. Spread onto prepared baking sheet.
- Bake until asparagus is tender and garlic is golden, about 10 minutes, stirring halfway through baking. Stir in Parmesan, and bake for 5 minutes more. Add almonds and remaining 1 teaspoon lemon zest, tossing until combined. Serve immediately.
