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Prep Time:
10 minutes

Cook Time:
25 minutes

Servings:
6 servings

Prep Time:
10 minutes

Cook Time:
25 minutes

Servings:
6 servings

Asparagus Pesto Risotto

INGREDIENTS

Asparagus Pesto Risotto

  • Pesto
  • 1 C. (250 mL) fresh basil leaves, packed
  • 1 clove garlic
  • 1 tsp. (5 mL) salt
  • 1/4 C. (50 mL) Crisco® Pure Canola Oil or Crisco® Pure Vegetable Oil
  • Risotto:
  • 6 C. (1.5 L) chicken or vegetable stock, hot
  • 2 Tbsp. (30 mL) Crisco® Pure Canola Oil or Crisco® Pure Vegetable Oil
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 2 C. (500 mL) uncooked short-grain Italian rice
  • 1 lb (500 g) cooked asparagus, cut into 1/2” (1 cm) pieces
  • 1/2 C. (125 mL) grated Parmesan cheese

DIRECTIONS

  1. Pesto: In a food processor, combine basil, garlic and salt. Combine with on/off pulses until finely chopped. Add oil and puree. Reserve.
  2. Risotto: Heat stock in saucepan. Heat olive oil in a large, separate saucepan on medium heat. Add onion and garlic, cooking gently until tender but not brown, about 5 minutes. Add rice and stir to coat well with oil. Add 1 C. (250mL) boiling stock. Cook, stirring until all liquid is absorbed. Continue to add liquid 1 C. (250 mL) at a time, stirring almost continually. Cook until all liquid is absorbed before each addition of stock. After 10 minutes of cooking, add asparagus. Continue adding stock until rice is tender, about 10 minutes longer.
  3. Stir in reserved pesto. Taste and adjust seasonings. Serve immediately.