Risotto with Asparagus and Pesto
, 4 to 6 servings
Creamy arborio risotto finished with tender asparagus, pesto and Parmesan.
| 1.65 L well-seasoned chicken or vegetable stock | Simmer stock, keep hot | Add stock by ladlefuls, stir 10 min | Add asparagus, keep adding stock 10-15 min | Stir in pesto & Parmesan, serve | ||
| 2 tablespoons extra-virgin olive oil | Cook onion & salt 3 min | Stir in rice & garlic until crackling | Add wine, stir until absorbed | |||
| 75 g minced onion | ||||||
| salt to taste | ||||||
| 300 g arborio rice | ||||||
| 1 garlic clove, minced | ||||||
| 120 ml dry white wine (pinot grigio or sauvignon blanc) | ||||||
| 340 g asparagus, trimmed, cut in 1-inch / 2.5 cm lengths | ||||||
| 1/4 to 1/3 cup / 60-80 g pesto, to taste | ||||||
| 2 to 4 tablespoons Parmesan, to taste |
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