Asparagus and Parsley Pesto Risotto Bake


  • 1/4 cup extra-virgin olive oil
  • 1 large shallot or half of a small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cups arborio rice
  • Salt and pepper
  • One 32-ounce container (4 cups) vegetable or chicken broth
  • 1 cup loosely packed flat-leaf parsley
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup pine nuts or walnuts
  • Grated peel of 1 lemon
  • 1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces


Dress Up Baked Risotto With Fresh Asparagus.

Rachael Ray Magazine Favicon Rachael Ray Magazine
View Full Recipe

Found Country:US image description
Back to top