Ingredients
-
1/4
-
1
-
2
-
2
-
-
32
-
1
-
1
-
1/4
-
1
-
1
-
-
-
-
Directions
Asparagus and Parsley Pesto Risotto Bake, From April 2007 Everyday with Rachael Ray–looks delightful I love asparagus so this caught my eye , I didn’t realise that asparagus was no longer plentiful and very expensive, so I chose to make this with broccoli instead, lightly steaming it and adding to the risotto as I would have, the asparagus I had basil pesto in the fridge, and added a little lemon zest for that slight tang, which complemented the broccoli wonderfully Easily prepared and flavoursome, thank you for a lovely recipe, much enjoyed! Made for Mommy Diva, Fight Like A Girl!!!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat the Oven to 375f. |
|
2
Done
|
in a Heavy Oven-Proof Pot, Heat 2 Tablespoons Olive Oil Over Medium Heat. |
|
3
Done
|
Add the Shallot and Cook Until Translucent and Softened, About 4 Minutes. |
|
4
Done
|
Add the Garlic and Rice; Season With Salt and Pepper. |
|
5
Done
|
Cook, Stirring, Until the Rice Is Toasted, About 3 Minutes. |
|
6
Done
|
Stir in the Broth and 1 1/4 Cups Water. Transfer Immediately to the Oven and Bake For 25 Minutes. |
|
7
Done
|
Meanwhile, Using a Food Processor, Finely Chop the Parsley, 1/2 Cup Parmesan, the Pine Nuts and the Lemon Peel. |
|
8
Done
|
Add the Remaining 2 Tablespoons Olive Oil and Process Until Blended; Set the Pesto Aside. |
|
9
Done
|
Remove the Risotto from the Oven and Stir in the Asparagus and the Remaining 1/2 Cup Parmesan. |
|
10
Done
|
Continue to Bake Until the Rice Is Tender, About 5 Minutes. |
|
11
Done
|
Stir in the Reserved Pesto and Serve With Extra Parmesan. |
|
12
Done
|
Enjoy! ;). |
