Creamy Garlic & Parmesan Risotto with Roasted Asparagus

Preheat oven to 400°F (200°C). Toss asparagus with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on a baking sheet. Roast for 10-15 minutes, or until tender and slightly browned.

While asparagus is roasting, heat vegetable broth in a saucepan over low heat; keep warm.

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.

Add Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes, until rice is translucent at the edges.

If using, pour in white wine and cook, stirring, until absorbed, about 2 minutes.

Begin adding the warm vegetable broth, 1 cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next cup. Continue until the rice is creamy and al dente, about 20-25 minutes. You may not need to use all the broth.

Remove the pot from the heat. Stir in butter, Parmesan cheese, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper. Stir until cheese and butter are melted and the risotto is creamy.

Serve risotto immediately, topped with roasted asparagus and garnished with fresh parsley and additional Parmesan cheese.