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Risotto with Asparagus and Pesto

5.0(704)

The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese. This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses it up with flecks of green. The risotto would also work with green beans or peas, or with no added vegetable at all.

by Martha Rose Shulman·published 2014-09-03

Open original recipe

Italian, MediterraneanMain Course

Servings

(4–6)

Total time

30 min

Calories / serving

415 kcal

Ingredients (10)

serves

7 cups well-seasoned chicken or vegetable stock
2 tablespoons extra-virgin olive oilolive-oil
1/2 cup minced oniononion
Salt to tastesalt
1 1/2 cups arborio rice
1 garlic clove, mincedgarlic
1/2 cup dry white wine such as pinot grigio or sauvignon blanc
3/4 pound asparagus, trimmed and cut in 1-inch lengthsasparagus
1/4 to 1/3 cup pesto, to tastepesto
2 to 4 tablespoons Parmesan, to tasteparmesan

Instructions (4 steps)

01Put well-seasoned stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot.
02Heat olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
03Stir in rice and garlic and stir until the grains separate and begin to crackle. Add wine and stir until it is no longer visible in the pan. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often. After 10 minutes, add asparagus and continue to stir and add stock for another 10 to 15 minutes, until rice is cooked through but still al dente.