Ingredients
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1/4 cup extra virgin olive oil
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1 large shallots or 1/2 small onion, finely chopped
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2 garlic cloves, finely chopped
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2 cups arborio rice
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salt and pepper
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32 ounces vegetable broth or 32 ounces chicken broth
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1 cup flat leaf parsley, loosely packed
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1 cup parmesan cheese, grated (plus more for serving)
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1/4 cup pine nuts or 1/4 cup walnuts
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1 lemon, zest of, grated
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1 lb asparagus, trimmed and cut into 1 1/2-inch pieces (thin preferred)
Instructions
- 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! ;).