Asparagus And Parsley Pesto Risotto Bake

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From april 2007 everyday with rachael ray--looks delightful. i love asparagus so this caught my eye.

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Steps

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Preheat the oven to 375f.

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In a heavy oven-proof pot , heat 2 tablespoons olive oil over medium heat.

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Add the shallot and cook until translucent and softened , about 4 minutes.

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Add the garlic and rice.

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Season with salt and pepper.

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Cook , stirring , until the rice is toasted , about 3 minutes.

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Stir in the broth and 1 1 / 4 cups water.

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Transfer immediately to the oven and bake for 25 minutes.

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Meanwhile , using a food processor , finely chop the parsley , 1 / 2 cup parmesan , the pine nuts and the lemon peel.

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Add the remaining 2 tablespoons olive oil and process until blended.

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Set the pesto aside.

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Remove the risotto from the oven and stir in the asparagus and the remaining 1 / 2 cup parmesan.

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Continue to bake until the rice is tender , about 5 minutes.

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Stir in the reserved pesto and serve with extra parmesan.

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Enjoy !.

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Ingredients

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extra virgin olive oil, shallots, garlic cloves, arborio rice, salt and pepper, vegetable broth, flat leaf parsley, parmesan cheese, pine nuts, lemon, zest of, asparagus