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    You are in: Home / Recipes / Asparagus and Parsley Pesto Risotto Bake Recipe
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    Asparagus and Parsley Pesto Risotto Bake

    Asparagus and Parsley Pesto Risotto Bake. Photo by Karen Elizabeth

    1/2 Photos of Asparagus and Parsley Pesto Risotto Bake

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Mommy Diva's Note:

    From April 2007 Everyday with Rachael Ray--looks delightful. I love asparagus so this caught my eye.

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    Units: US | Metric


    1. 1
      Preheat the oven to 375ºF.
    2. 2
      In a heavy oven-proof pot, heat 2 tablespoons olive oil over medium heat.
    3. 3
      Add the shallot and cook until translucent and softened, about 4 minutes.
    4. 4
      Add the garlic and rice; season with salt and pepper.
    5. 5
      Cook, stirring, until the rice is toasted, about 3 minutes.
    6. 6
      Stir in the broth and 1 1/4 cups water. Transfer immediately to the oven and bake for 25 minutes.
    7. 7
      Meanwhile, using a food processor, finely chop the parsley, 1/2 cup Parmesan, the pine nuts and the lemon peel.
    8. 8
      Add the remaining 2 tablespoons olive oil and process until blended; Set the pesto aside.
    9. 9
      Remove the risotto from the oven and stir in the asparagus and the remaining 1/2 cup Parmesan.
    10. 10
      Continue to bake until the rice is tender, about 5 minutes.
    11. 11
      Stir in the reserved pesto and serve with extra Parmesan.
    12. 12
      Enjoy! ;).

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on January 24, 2012


      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!!!

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    • on June 29, 2008


      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2008


      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! :)

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    Nutritional Facts for Asparagus and Parsley Pesto Risotto Bake

    Serving Size: 1 (508 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 678.0
    Calories from Fat 245
    Total Fat 27.3 g
    Saturated Fat 6.8 g
    Cholesterol 22.0 mg
    Sodium 408.8 mg
    Total Carbohydrate 88.2 g
    Dietary Fiber 5.9 g
    Sugars 2.1 g
    Protein 20.6 g

    The following items or measurements are not included:

    lemons, zest of

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