Asparagus and Parsley Pesto Risotto Bake Recipe

Directions:

1. Preheat the oven to 375ºF.
2. In a heavy oven-proof pot, heat 2 tablespoons olive oil over medium heat.
3. Add the shallot and cook until translucent and softened, about 4 minutes.
4. Add the garlic and rice; season with salt and pepper.
5. Cook, stirring, until the rice is toasted, about 3 minutes.
6. Stir in the broth and 1 1/4 cups water. Transfer immediately to the oven and bake for 25 minutes.
7. Meanwhile, using a food processor, finely chop the parsley, 1/2 cup Parmesan, the pine nuts and the lemon peel.
8. Add the remaining 2 tablespoons olive oil and process until blended; Set the pesto aside.
9. Remove the risotto from the oven and stir in the asparagus and the remaining 1/2 cup Parmesan.
10. Continue to bake until the rice is tender, about 5 minutes.
11. Stir in the reserved pesto and serve with extra Parmesan.
12. Enjoy! ;).