Pesto Risotto With Asparagus Recipe

Name: Pesto Risotto With Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock; 2 leeks, washed, sliced thinly and washed; 2 tablespoons butter; 1 cup arborio rice; 1/2 cup white wine; 1 cup asparagus, cut into small pieces, about 10 spears, cooked crisp tender; 1 slice ham, about 1/2-inch thick and diced; 3/4 cup pesto sauce; 1 cup packed parsley; 2 green onions, coarsely copped; 8 small fresh mozzarella balls, cut into smaller pieces or; 1 cup bite-size fresh mozzarella cheese balls; 1/2 cup freshly grated parmesan cheese; salt

Servings: persons

6 cups chicken stock
2 leeks, washed, sliced thinly and washed
2 tablespoons butter
1 cup arborio rice
1/2 cup white wine
1 cup asparagus, cut into small pieces, about 10 spears, cooked crisp tender
1 slice ham, about 1/2-inch thick and diced
3/4 cup pesto sauce
1 cup packed parsley
2 green onions, coarsely copped
8 small fresh mozzarella balls, cut into smaller pieces or
1 cup bite-size fresh mozzarella cheese balls
1/2 cup freshly grated parmesan cheese
salt

1
In small food processor bowl, place the parsley, green onions and pesto.
2
Pulse until well combined.
3
Set aside.
4
In medium pot, bring stock to a boil.
5
Cook leeks in stock for about 4 minutes.
6
Remove with slotted spoon to a bowl.
7
Set aside.
8
Keep stock on low simmer.
9
In large pot, over medium high heat, melt the butter and saute the rice until well coated.
10
Add the wine and cook until almost absorbed.
11
Add 2 cups of the stock and continue to simmer until almost absorbed.
12
Continue this process until rice is cooked and creamy.
13
Add the leeks, ham, asparagus, Parmesan cheese and 2/3 cup of the pesto.
14
Taste for seasoning.
15
Lastly stir in the cheese balls.
16
Serve immediately in hot serving bowls and top with remaining pesto.

1345

kcal

Calories

Fat

Carbs

166

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 14 ingredients. The key ingredients include: 6 cups chicken stock, 2 leeks, washed, sliced thinly and washed, 2 tablespoons butter, 1 cup arborio rice, and more.

Yes, Pesto Risotto With Asparagus 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!

Pesto Risotto With Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions