Risotto, Broiled Asparagus, and Broiled Tomatoes

I came to risotto late in life, and I honestly feel cheated by everyone who should have been looking out for me. The first time I made risotto I used fresh artichokes, but that is a whole other thing. Enjoy this tasty meal.



Ingredients
For the Risotto
1 Medium Onion, Chopped
2 Garlic cloves, Chopped
1/4 Cup White wine (Drink the rest with the meal.)
4 Cups of Vegetable broth
1 Cup or Arborio rice
2 Medium squash, Sliced into "half moons)
1/2 Cup of Frozen peas, Thawed
1/4 Cup of Fresh basil, Chopped
1 Tablspoon of Vegan butter
Pepper to Taste

For the Asparagus
One bunch of fresh asparagus
2 Tablespoons of Olive oil
2 Tablespoons of White vinegar
2 Tablespoons of Oregano
4 Cloves of Garlic, chopped
Salt and Pepper to Taste

For the Tomatoes
Read this post

Directions
For the Risotto
Saute onion and garlic for about 5 minutes
Add rice and cook for another 2 minutes
Add the wine and stir until absorbed
Add in about a 1/2 Cup of broth at a time, stirring until the broth is absorbed
After 15 minutes add in the squash and peas
Keep adding broth a 1/2 at a time until the rice is creamy looking, about another 5 minutes
Add the basil, butter, and pepper, stir
Garnish with leaves of fresh basil

For the Asparagus
Mix all the ingredients together in a one quart Ziploc bag
Let sit for a few hours or overnight
Place all the asparagus on an oiled baking sheet
Broil for about 5-7 minutes, turning a few times until the ends are crisp


For the Tomatoes
Read this post