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Pesto Risotto With Asparagus

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“Recipe taken from the Food Network Magazine which I tweaked just a tad.”
1hr 15mins

Ingredients Nutrition


  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.

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