Bobby Flay's Quick Saffron Risotto With Roasted Asparagus

From the April/14/2006 Life Magazine. A bit of a pain to make, but very good. I used one can of Broth and 3 cups of chicken bouillon. If you need more just add water.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 12  stalks asparagus
• 4  tablespoons olive oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 5  cups  chicken stock or 5  cups water
• 1⁄2 teaspoon saffron, large pinch
• 1  small Spanish onion, finely chopped
• 1  garlic clove, finely chopped, I used more
• 1  cup arborio rice, uncooked
• 1  cup dry white wine
• 1⁄4 cup parmesan cheese, Freshly Grated

Directions

1. Asparagus:.
2. Preheat Oven to 425 degrees.
3. Put Asparagus on foil lined, rimmed baking sheet.
4. Toss with some of the oil.
5. Salt and pepper spread out on sheet.
6. Roast for 6 to 8 minutes.
7. Cut roasted Asparagus into ½ inch pieces on bias, set aside.
8. Rice:.
9. In Medium pot Heat Stock to a simmer over high heat.
10. When bubbles form reduce heat till barely bubbling.
11. Add Saffron and stir every 5 minutes or so.
12. In a large high sided sauté pan, sauté Onion for 4 to 5 minutes.
13. Add Garlic and sauté for 1 minute.
14. Add Rice to pan stirring to keep it from sticking for 2 minutes.
15. Add Wine to pan and stir until absorbed.
16. Add one Cup of stock stir until absorbed then add another cup.
17. Keep adding Stock one Cup at a time until you use all of it.
18. This will take 20 to 30 minutes.
19. The rice may not look done until most of the liquid is gone. The final product should be thick and creamy.
20. Stir in Asparagus and Cheese and cook for a few minutes.
21. Season with salt and Pepper to taste.
22. Serve immediately.