📖 Instructions

1. First things first, let’s prep our veggies! Preheat your oven to 400°F (200°C). Slice the red peppers in half, remove the seeds and membranes, and toss them with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes, or until they're tender and slightly charred. Mmm, delicious!
2. While the peppers are roasting, snap off the tough ends of the asparagus. It's easy—just bend the spears until they naturally snap where they become woody. Chop them into 1-inch pieces. Set aside!
3. Next, let's start the risotto! In a large saucepan, melt 2 tablespoons of butter over medium heat. Add 1 finely chopped shallot, and cook for 2-3 minutes, until softened. You're gonna love this aroma!
4. Now, add 1 ½ cups of Arborio rice to the pan and toast for 2-3 minutes. Stir constantly, coating the rice evenly with butter, until it's translucent around the edges. This step is KEY for a creamy texture. Make sure to stir frequently or you'll burn it like I did once...oops!
5. Now, start adding your warm broth, 1 cup at a time, stirring continuously until each addition is absorbed before adding the next. This takes about 15-20 minutes and is very important. Don't rush it. It's a slow and steady process!
6. Once you've added all of the broth, the rice should be creamy and al dente. It should be cooked through but still have a slight bite to it. This is the magical point of risottos, you've got this!
7. Stir in the asparagus pieces and cook for another 2-3 minutes, or until they're tender-crisp. I like them still with a little bite for a bit of freshness!
8. Finally, stir in the roasted red peppers (chop them up a bit before adding), 1/2 cup of grated feta cheese, and a tablespoon of fresh parsley. Mmm! I like to add a little more salt and pepper to taste here.
9. Serve immediately! Enjoy your amazing asparagus risotto!