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Asparagus and pesto risotto recipe

37 ratings

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

Risotto rice can always be swapped for paella rice

Each serving contains

Energy
1985kj
474kcal 24%
Fat
16g 22%
Saturates
2g 12%
Sugars
4g 5%
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