ROASTED RED PEPPER AND ASPARAGUS RISOTTO
Steps:
- Roast whole red pepper on baking sheet or foil in pre-heated 375 oven for 1 hour. Place pepper in a bowl and cover with plastic wrap until cooled. Peel pepper and remove seeds.(Quick and easy option, drain & dry 1 whole pepper or 1/2 of a 12 oz. jar of roasted red peppers.) Dice roasted pepper. While pepper is cooling, blanch and shock asparagus. Cut into 1" pieces, reserving tips for garnish. Saute the onion in 4 T. butter over low heat. Add the rice and stir well. Dissolve saffron threads in stock. Add the hot stock to rice 1 cup at a time, stirring constantly. Add more stock as each addition is absorbed. When rice is firm, but not chalky, remove from heat. Add additional 2 T. butter, parmesan cheese, roasted pepper and asparagus. Garnish top with asparagus tips. Serve immediately.
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