Asparagus and Parsley Pesto Risotto Bake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From April 2007 Everyday with Rachael Ray-looks delightful. I love asparagus so this caught my eye. 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) |
Directions:
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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