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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

    Average Rating:

    3 Total Reviews

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    • 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

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    • 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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