Great choice - sounds delicious!

Thanks, everyone, your suggestions were super-helpful--we ended up roasting broccoli rabe with lots of salt and crushed red pepper, which gave it a great crispy texture like kale chips...that and a tangy tomato-and-bread salad made a perfect dinner!

If the vegetable will be on the same plate with the spicy broth, I'd probably go plainer with the vegetable and do roasted asparagus or brocolli so that when the broth runs the flavors won't clash. But the absurdly addictive asparagus is just that - it's delicious!

Rapini sauteed with a little garlic and some parmesan added at the end.

I always like a classic side to risotto, usually served in Italy, too. Mixed green salad, add an avocado for different texture or grilled asparagus for zing. Classic simple dressing with good balsamic vinegar and olive oil and salt. The acidity will complement the risotto well.

Not to be cliché, given the season, but hey, nice, spring asparagus with olive oil, lemon zest and salt would be perfect on the side. Are you serving the dish in a bowl? Or try this wonderful food52 salad winner: http://www.food52.com/recipes/4023_absurdly_addictive_asparagus