Asparagus and Parsley Pesto Risotto Bake

Name: Asparagus and Parsley Pesto Risotto Bake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 454 grams asparagus , trimmed and cut into 1 1/2-inch pieces (thin preferred); 59 milliliters extra virgin olive oil; 237 milliliters flat leaf parsley , loosely packed; 2 garlic cloves , finely chopped; 1 lemon, zest of , grated; 237 milliliters parmesan cheese , grated (plus more for serving); 59 milliliters pine nuts or 1/4 cup walnuts; 4 servings salt and pepper; 1 large shallots or 1/2 small onion , finely chopped; 907 grams vegetable broth or 32 ounces chicken broth

Asparagus and Parsley Pesto Risotto Bake might be just the main course you are searching for. This recipe makes 4 servings with 679 calories, 20g of protein, and 27g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine. If you have pine nuts, vegetable broth, flat leaf parsley, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.