Asparagus and Parsley Pesto Risotto Bake

Recipe by Mommy Diva
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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! ;).
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