Prep 15 mins
Cook 30 mins
From April 2007 Everyday with Rachael Ray--looks delightful. I love asparagus so this caught my eye.
- 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)
- Preheat the oven to 375ºF.
- In a heavy oven-proof pot, heat 2 tablespoons olive oil over medium heat.
- Add the shallot and cook until translucent and softened, about 4 minutes.
- Add the garlic and rice; season with salt and pepper.
- Cook, stirring, until the rice is toasted, about 3 minutes.
- Stir in the broth and 1 1/4 cups water. Transfer immediately to the oven and bake for 25 minutes.
- Meanwhile, using a food processor, finely chop the parsley, 1/2 cup Parmesan, the pine nuts and the lemon peel.
- Add the remaining 2 tablespoons olive oil and process until blended; Set the pesto aside.
- Remove the risotto from the oven and stir in the asparagus and the remaining 1/2 cup Parmesan.
- Continue to bake until the rice is tender, about 5 minutes.
- Stir in the reserved pesto and serve with extra Parmesan.
- Enjoy! ;).
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!!!
I used short grain brown rice in this for the arborio and I found it took more than an hour longer to make because of the bran layer in the rice, but otherwise, it was fine. When I make this again, I think I will cut back on the lemon by about half, since the lemon flavor was just too predominant for my taste (I'd like the garlic and pine nuts to stand out more). Made for ZWT4 for team Kumquat's Kookin' Kaboodles. Thanks for sharing- ~Sue
Terrific risotto, and very easy to make. My husband made this for dinner, and he said it was delicikous. I heated it up when I got home and totally loved it. He skipped the nuts altogether and dumped in a little chardonnay we had here. Excellent, creamy and flavourful! Thanks for posting this MommyDiva! :)