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


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