Roasted vegetable and cheddar risotto with whipped sun-dried tomatoes

Ingredients

Roasted vegetables and whipped sun-dried tomatoes

• 1
  
  pound Asparagus
  
• 1
  
  Leek, cleaned well and sliced in half
  
• 1/2
  
  cup petite green peas
  
• 
  
  salt and fresh cracked pepper, to taste
  
• 4
  
  tablespoons Olive oil
  
• 1
  
  cup sun-dried tomatoes
  
• 1/4
  
  cup warm water
  
• 
  
  o
  

Risotto

• 1 and 1/2
  
  cups aborio rice
  
• 1
  
  Shallot, minced
  
• 5
  
  cups veggie stock
  
• 2
  
  tablespoons butter
  
• 1/4
  
  cup grated Parmesan cheese
  
• 1/4
  
  cup Sharp white cheddar, shredded
  
• 1
  
  cup dry white wine, if you won’t drink it, don’t cook with it.
  

Directions

Roasted vegetables and whipped sun-dried tomatoes

1. In a preheated 400 degree oven, roast asparagus and leeks on a sheet pan and coat with a thin layer of olive oil, salt and pepper. Roast 20 minutes, add peas cook 2 minutes, remove from oven, set aside
2. Roast 20 minutes, add peas cook 2 minutes, remove from oven, set aside
3. Add tomatoes to warm water, let sit 10 minutes, add 2 tbsp olive oil, pinch of salt and blend until fluffy.

Risotto

1. In a flat bottomed pot, over medium high heat, I used my le creuset French oven, put a few tbsp. of olive oil, add shallots, brown, add half of the butter.
2. Add rice, brown mixture, add wine, when it has evaporated start adding stock, ladle by ladle until the rice is perfectly al dente, probably will take about 25 minutes or so….taste as you go.
3. .add cheese and rest of butter, stir, portion and top with roasted veg and whipped sun dried- tomatoes