Ingredients
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1⁄4 cup extra virgin olive oil
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1 large shallots or 1/2 small onion
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2 garlic cloves
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2 cups arborio rice
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salt and pepper
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32 ounces vegetable broth or 32 ounces chicken broth
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1 cup flat leaf parsley
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1 cup parmesan cheese
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1⁄4 cup pine nuts or 1/4 cup walnuts
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1 lemon
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1 lb asparagus
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Directions
Prep Time: 20 m | Cook Time: 45mins | Serves: 4
Asparagus and Parsley Pesto Risotto Bake, From April 2007 Everyday with Rachael Ray–looks delightful I love asparagus so this caught my eye ”, I didn’t realise that asparagus was no longer plentiful and very expensive, so I chose to make this with broccoli instead, lightly steaming it and adding to the risotto as I would have, the asparagus I had basil pesto in the fridge, and added a little lemon zest for that slight tang, which complemented the broccoli wonderfully Easily prepared and flavoursome, thank you for a lovely recipe, much enjoyed! Made for Mommy Diva, Fight Like A Girl!!!
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Steps
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1
Done
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Preheat the oven to 375ºF. |
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2
Done
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In a heavy oven-proof pot, heat 2 tablespoons olive oil over medium heat. |
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3
Done
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Add the shallot and cook until translucent and softened, about 4 minutes. |
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4
Done
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Add the garlic and rice; season with salt and pepper. |
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5
Done
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Cook, stirring, until the rice is toasted, about 3 minutes. |
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6
Done
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Stir in the broth and 1 1/4 cups water. Transfer immediately to the oven and bake for 25 minutes. |
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7
Done
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Meanwhile, using a food processor, finely chop the parsley, 1/2 cup Parmesan, the pine nuts and the lemon peel. |
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8
Done
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Add the remaining 2 tablespoons olive oil and process until blended; Set the pesto aside. |
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9
Done
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Remove the risotto from the oven and stir in the asparagus and the remaining 1/2 cup Parmesan. |
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10
Done
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Continue to bake until the rice is tender, about 5 minutes. |
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11
Done
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Stir in the reserved pesto and serve with extra Parmesan. |
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12
Done
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Enjoy! ;). |
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13
Done
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14
Done
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15
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