Asparagus and Parsley Pesto Risotto Bake

“From April 2007 Everyday with Rachael Ray--looks delightful. I love asparagus so this caught my eye.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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