garlic risotto with roasted asparagus

* adapted from a 'bon appétit' june 1996 recipe

4 1/2 to 5 cups homemade or low-sodium chicken broth
3 teaspoons extra virgin olive oil
1 small shallot, minced
1 small onion, minced
1 large garlic clove, minced
1-1/4 cups arborio rice
1/2 cup dry white wine
16 stalks asparagus, tough ends trimmed
1 large garlic clove, minced
4 tablespoons freshly grated Parmesan cheese
salt and pepper

directions:
1. Preheat oven to 450°F. Bring chicken broth to simmer in medium saucepan. Cover and remove from heat.

2. Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add garlic, shallot and onion and sauté until light golden, about 5 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 35 minutes.

3. Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 15 minutes.

4. Mix grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto. Dress with more grated parmesan and salt and pepper.

notes: