Directions:
- 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! ;).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 959.66 Kcal (4018 kJ) | ||
| Calories from fat | 324.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.07g | 55% | |
|---|---|---|---|
| Cholesterol | 27.54mg | 9% | |
| Sodium | 1818.73mg | 76% | |
| Potassium | 904.19mg | 19% | |
| Total Carbs | 122.4g | 41% | |
| Sugars | 11.11g | 44% | |
| Dietary Fiber | 8.1g | 32% | |
| Protein | 31.46g | 63% | |
| Vitamin C | 42.5mg | 71% | |
| Iron | 6.9mg | 38% | |
| Calcium | 541.5mg | 54% | |
| Amount Per 100 g | |||
| Calories | 163.38 Kcal (684 kJ) | ||
| Calories from fat | 55.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 55% | |
|---|---|---|---|
| Cholesterol | 4.69mg | 9% | |
| Sodium | 309.64mg | 76% | |
| Potassium | 153.94mg | 19% | |
| Total Carbs | 20.84g | 41% | |
| Sugars | 1.89g | 44% | |
| Dietary Fiber | 1.38g | 32% | |
| Protein | 5.36g | 63% | |
| Vitamin C | 7.2mg | 71% | |
| Iron | 1.2mg | 38% | |
| Calcium | 92.2mg | 54% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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