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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Asparagus And Parsley Pesto Risotto Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions