roasted vegetable & risotto

How To Make roasted vegetable & risotto

• 1

  Roast squash on cookie sheet, 400 degrees for 10 minutes. Sprinkle a little oil on top.
• 2

  Add asparagus and roast 10 more minutes until tender.
• 3

  Heat oil in pan and add onion & garlic until softened.
• 4

  Add risotto & stir in half of stock. When boiling, turn down to simmer. Add hot stock as needed. Cook around 20 minutes.
• 5

  Cut top of asparagus 3 inches & rest 1/4 inch slices. Add bottoms to risotto.
• 6

  Add cream cheese, parsley & sprinkle marjoram. Top with asparagus.
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