Roasted Corn-and-Asparagus Risotto

Ingredients

• 2 cups arborio rice uncooked
• 10  asparagus spears 
• 2 teaspoons thyme leaves dried
• 1 cup cooking wine dry white
• 1  ear shucked corn 
• 1 tablespoon chives fresh minced
• 1 tablespoon parsley fresh minced
• 1 clove garlic minced
• 2 tablespoons olive oil 
• 1 cup onion minced
• 2 teaspoons oregano dried
• 1 ounce parmesan cheese fresh grated
• 1 medium bell pepper red
• 2 tablespoons shallots minced
• 29 ounce vegetable broth canned
• 1 cup water 

Equipment

• baking sheet
• sauce pan
• aluminum foil
• ziploc bags

Directions

1. Cut bell pepper in half lengthwise; discard seeds and membranes.
2. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
3. Add ear of corn to baking sheet. Broil 5 minutes.
4. Add asparagus to baking sheet; broil an additional 10 minutes or until pepper is blackened, turning corn and asparagus after 5 minutes.
5. Place pepper in a zip-top plastic bag; seal.
6. Let stand 15 minutes. Peel and chop pepper.
7. Cut kernels from ear of corn.
8. Cut asparagus into 1/4-inch pieces. Set aside roasted vegetables.
9. Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
10. Heat oil in a large saucepan over medium-high heat.
11. Add onion, shallots, and garlic; saut 3 minutes.
12. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
13. Add warm broth, 1 cup at a time, stirring constantly; cook until each portion of broth is absorbed before adding the next cup (about 20 minutes). Stir in the roasted vegetables, cheese, and remaining ingredients. Cook an additional 2 minutes, stirring constantly.