Roasted Asparagus and Fontina Risotto

Roasted Asparagus Risotto with Fontina
Serves 3

½ pound fresh asparagus, cut into 1 inch pieces
salt
½ cup dry white wine
3 cups chicken broth
1 tablespoon butter
1 tablespoons extra virgin olive oil
3 medium shallots, diced
1 clove garlic, minced
1 cups arborio rice
Fresh cracked black pepper
1/2 cup fontina cheese, grated

Preheat oven to 400 degrees. Spread asparagus on a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper. Roast for 5-10 minutes, until bright green.

Heat chicken broth in a medium pan and keep warm.

In large, heavy pot add ½ tablespoon of butter, olive oil and diced shallots. Cook until nearly translucent over medium high heat. Add rice, stirring. Cook for 2-3 minutes.

Reduce heat to low and add wine. Stir until wine is mostly absorbed. Add 1 cup warm chicken broth, stirring until liquid is mostly absorbed. Continue to add warm chicken broth by the ½ cup, stirring and allowing it to be mostly absorbed before adding more. Add broth until risotto is cooked. Rice should be creamy but still have a slight al dente bite to it.

Stir in grated fontina cheese. Season with salt and pepper to taste. Fold in roasted asparagus spears.