Asparagus And Parsley Pesto Risotto Bake Recipe

Name: Asparagus And Parsley Pesto Risotto Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 1 large shallots or 1/2 small onion, finely chopped; 2 garlic cloves, finely chopped; 2 cups arborio rice; salt and pepper; 32 ounces vegetable broth or 32 ounces chicken broth; 1 cup flat leaf parsley, loosely packed; 1 cup parmesan cheese, grated (plus more for serving); 1/4 cup pine nuts or 1/4 cup walnuts; 1 lemon, zest of, grated; 1 lb asparagus, trimmed and cut into 1 1/2-inch pieces (thin preferred)

Servings: persons

1/4 cup extra virgin olive oil
1 large shallots or 1/2 small onion, finely chopped
2 garlic cloves, finely chopped
2 cups arborio rice
salt and pepper
32 ounces vegetable broth or 32 ounces chicken broth
1 cup flat leaf parsley, loosely packed
1 cup parmesan cheese, grated (plus more for serving)
1/4 cup pine nuts or 1/4 cup walnuts
1 lemon, zest of, grated
1 lb asparagus, trimmed and cut into 1 1/2-inch pieces (thin preferred)

1
Preheat the oven to 375u00b0F.
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! ;).

1185

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 1 large shallots or 1/2 small onion, finely chopped, 2 garlic cloves, finely chopped, 2 cups arborio rice, and more.

Yes, Asparagus And Parsley Pesto Risotto Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus And Parsley Pesto Risotto Bake

How did you like this recipe?

Frequently Asked Questions