Asparagus Pesto Risotto Recipe

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