Roasted Vegetable & Risotto

1
Club Recipes

By
@Greatchoices

Carolee McNally prepared this for our March 2014 meeting.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Method:
Bake

Ingredients

3
yellow squash cubed/or any other squash
8 oz
asparagus
1 tsp
olive oil
1/2
chopped onion
1 tsp
minced garlic
1 c
risotto
2 c
vegetable stock/add more water if needed
marjoram - sprinkle to taste
3 Tbsp
cream cheese
2 Tbsp
chopped parsley

Step-By-Step

1Roast squash on cookie sheet, 400 degrees for 10 minutes. Sprinkle a little oil on top.
2Add asparagus and roast 10 more minutes until tender.
3Heat oil in pan and add onion & garlic until softened.
4Add risotto & stir in half of stock. When boiling, turn down to simmer. Add hot stock as needed. Cook around 20 minutes.
5Cut top of asparagus 3 inches & rest 1/4 inch slices. Add bottoms to risotto.
6Add cream cheese, parsley & sprinkle marjoram. Top with asparagus.

About Roasted Vegetable & Risotto

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American