Pesto Risotto With Asparagus

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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