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
Description
MyRecipes Recommends That You Make This Roasted Corn-and-Asparagus Risotto Recipe From Cooking Light
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