Ingredients for Asparagus And Parsley Pesto Risotto Bake
- 4 tablespoons Extra Virgin Olive Oil
- 1 medium Shallot
- Garlic Cloves
- 1 1/2 cups Arborio Rice
- 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper
- 4 cups Vegetable Broth
- 1 cup packed fresh Flat Leaf Parsley leaves
- 1 cup grated Parmesan Cheese
- 1/4 cup Pine Nuts
- Lemon, Zest Of
- 1 pound Asparagus spears
- 1 1/4 cups Water
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How to Make Asparagus And Parsley Pesto Risotto Bake
- Preheat oven to 375°F (190°C).
- In a heavy oven-proof pot or Dutch oven, heat 2 tablespoons olive oil over medium heat.
- Add 1 medium shallot, finely chopped, and cook until translucent and softened, about 4 minutes.
- Add 1 1/2 cups Arborio rice.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Cook, stirring constantly, until the rice is toasted, about 3 minutes.
- Stir in 4 cups hot vegetable or chicken broth and 1 1/4 cups water.
- Bring to a simmer, then transfer the pot to the preheated oven.
- Bake for 25 minutes.
- 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.
- Add 2 tablespoons olive oil and process until smooth.
- 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.
- Return to the oven and bake until the rice is tender and the asparagus is cooked through, about 5-7 minutes.
- Stir in the prepared pesto.
- Serve immediately, garnished with extra Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
8g
Fat
34g
Carbs
29g
