Asparagus and pesto risotto recipe
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- Serves 4
- 5 mins to prepare and 35 mins to cook
- 474 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1985kJ 474.0kcal
- Fat
- 16g
- Saturates
- 2g
- Salt
- 1.7g
- Sugars
- 4g
of the Reference intake
Carbohydrate 65.2gProtein 8.8gFibre 5.6g
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- 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
