Asparagus And Parsley Pesto Risotto Bake Recipe

Ingredients for Asparagus And Parsley Pesto Risotto Bake

• Extra Virgin Olive Oil
• Shallots
• Garlic Cloves
• Arborio Rice
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• Vegetable Broth
• Flat Leaf Parsley
• Parmesan Cheese
• 1/4 cup pine nuts
• Lemon, Zest Of
• 1 pound asparagus spears, cut into 1-inch pieces

How to Make Asparagus And Parsley Pesto Risotto Bake

1. Preheat oven to 375°F (190°C).
2. In a heavy oven-proof pot or Dutch oven, heat 2 tablespoons olive oil over medium heat.
3. Add 1 medium shallot, finely chopped, and cook until translucent and softened, about 4 minutes.
4. Add 1 1/2 cups Arborio rice.
5. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Cook, stirring constantly, until the rice is toasted, about 3 minutes.
7. Stir in 4 cups hot vegetable or chicken broth and 1 1/4 cups water.
8. Bring to a simmer, then transfer the pot to the preheated oven.
9. Bake for 25 minutes.
10. Meanwhile, prepare the pesto: In a food processor, combine 1 cup packed fresh parsley leaves, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts, and the zest of 1 lemon.
11. Add 2 tablespoons olive oil and process until smooth.
12. Remove the risotto from the oven. Stir in 1 pound asparagus spears, cut into 1-inch pieces, and the remaining 1/2 cup grated Parmesan cheese.
13. Return to the oven and bake until the rice is tender and the asparagus is cooked through, about 5-7 minutes.
14. Stir in the prepared pesto.
15. Serve immediately, garnished with extra Parmesan cheese, if desired.