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    You are in: Home / Recipes / Pesto Risotto With Asparagus Recipe
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    Pesto Risotto With Asparagus

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    35 mins

    40 mins

    Lori Mama's Note:

    Recipe taken from the Food Network Magazine which I tweaked just a tad.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In small food processor bowl, place the parsley, green onions and pesto.
    2. 2
      Pulse until well combined.
    3. 3
      Set aside.
    4. 4
      In medium pot, bring stock to a boil.
    5. 5
      Cook leeks in stock for about 4 minutes.
    6. 6
      Remove with slotted spoon to a bowl.
    7. 7
      Set aside.
    8. 8
      Keep stock on low simmer.
    9. 9
      In large pot, over medium high heat, melt the butter and saute the rice until well coated.
    10. 10
      Add the wine and cook until almost absorbed.
    11. 11
      Add 2 cups of the stock and continue to simmer until almost absorbed.
    12. 12
      Continue this process until rice is cooked and creamy.
    13. 13
      Add the leeks, ham, asparagus, Parmesan cheese and 2/3 cup of the pesto.
    14. 14
      Taste for seasoning.
    15. 15
      Lastly stir in the cheese balls.
    16. 16
      Serve immediately in hot serving bowls and top with remaining pesto.

    Ratings & Reviews:

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    Nutritional Facts for Pesto Risotto With Asparagus

    Serving Size: 1 (571 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 482.3
     
    Calories from Fat 128
    26%
    Total Fat 14.2 g
    21%
    Saturated Fat 7.1 g
    35%
    Cholesterol 37.0 mg
    12%
    Sodium 783.3 mg
    32%
    Total Carbohydrate 63.2 g
    21%
    Dietary Fiber 3.7 g
    15%
    Sugars 8.7 g
    34%
    Protein 19.5 g
    39%

    The following items or measurements are not included:

    ham

    pesto sauce

    fresh mozzarella balls

    bite-size fresh mozzarella cheese balls

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