Asparagus And Parsley Pesto Risotto Bake - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 375\u00b0F.
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! ;).