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Asparagus and pesto risotto recipe
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Try something different with that jar of pesto in your cupboard. This asparagus risotto is a great dinner for the sunny spring weekends. Top with Parmesan shavings for extra flavour. See method
Ingredients
- 1 vegetable stock cube, made up to 1.2ltrs
- 275g pack asparagus, woody ends removed
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 300g arborio rice
- 150ml dry white wine
- 190g jar reduced-fat green pesto
- Parmesan, shaved, to serve (optional
Risotto rice can always be swapped for paella rice
Each serving contains
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Energy
1985kj
474kcal
24%
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Fat
16g
22%
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Saturates
2g
12%
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Sugars
4g
5%
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Salt
1.7g
28%
of the reference intake
Carbohydrate 65.2g
Protein 8.8g
Fibre 5.6g
Method
- Pour the stock into a saucepan and keep warm on the hob over a low heat. Cut the asparagus into thirds, adding the tips and middle parts to the stock. Finely chop the remaining pieces. After 4 mins, remove the asparagus from the stock with a slotted spoon and set aside.
- Meanwhile, heat the oil in a large, lidded saucepan over a medium-low heat and cook the onion for 8-10 mins until very soft but not coloured. Season, then stir in the finely chopped asparagus and garlic and cook for 2-3 mins until fragrant.
- Stir in the rice and cook for 1 min until coated in the mix and toasted. Pour in the wine, increase the heat to mediumhigh and bubble for 1 min or until mostly evaporated. Add the stock, a ladle at a time, stirring well until almost absorbed. Repeat for 20-25 mins until the risotto is creamy but the rice still has a little bite.
- Add the remaining asparagus to the risotto. Stir in ¾ of the pesto, remove from the heat and cover. Leave to stand for 5 mins, then serve with the remaining pesto drizzled over.
See more Risotto recipes