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Ingredients Jump to Instructions ↓

  1. 1/4 cup extra virgin olive oil

  2. 1 large shallots or 1/2 small onion , finely chopped

  3. 2 garlic cloves , finely chopped

  4. 2 cups arborio rice

  5. salt and pepper

  6. 32 ounces vegetable broth or 32 ounces chicken broth

  7. 1 cup flat leaf parsley , loosely packed

  8. 1 cup parmesan cheese , grated (plus more for serving)

  9. 1/4 cup pine nuts or 1/4 cup walnuts

  10. 1 lemon, zest of , grated

  11. 1 lb asparagus , trimmed and cut into 1 1/2-inch pieces (thin preferred)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375ºF.

  2. In a heavy oven-proof pot, heat 2 tablespoons olive oil over medium heat.

  3. Add the shallot and cook until translucent and softened, about 4 minutes.

  4. Add the garlic and rice; season with salt and pepper.

  5. Cook, stirring, until the rice is toasted, about 3 minutes.

  6. Stir in the broth and 1 1/4 cups water. Transfer immediately to the oven and bake for 25 minutes.

  7. Meanwhile, using a food processor, finely chop the parsley, 1/2 cup Parmesan, the pine nuts and the lemon peel.

  8. Add the remaining 2 tablespoons olive oil and process until blended; Set the pesto aside.

  9. Remove the risotto from the oven and stir in the asparagus and the remaining 1/2 cup Parmesan.

  10. Continue to bake until the rice is tender, about 5 minutes.

  11. Stir in the reserved pesto and serve with extra Parmesan.

  12. Enjoy! ;).

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