Recipe: Yummy Asparagus & Pesto Risotto

Asparagus & Pesto Risotto. Asparagus is the name a genus of plants within the flowering plant family Asparagaceae, as well as a type of vegetable obtained from one species within the genus Asparagus, specifically the young shoots of Asparagus officinalis. Asparagus, officially known as Asparagus officinalis, is a member of the lily family. This popular vegetable comes in a variety of colors, including green, white and purple.

A multitude of cultivated asparagus bundles. Asparagus is one of the first plants that greets us in springtime! Asparagus is one of the first crops of spring harvest. You can cook Asparagus & Pesto Risotto using 11 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Asparagus & Pesto Risotto

1. Prepare 1 of medium bunch – Asparagus.
2. You need 2 of heaped tsp – Pesto.
3. Prepare 1 of small red onion.
4. You need 1 stick of – celery.
5. You need 1 knob of – Butter.
6. It's 150 g of – Arborio rice.
7. Prepare 500 ml of – Vegetable stock.
8. Prepare 25 g of – Parmesan Cheese.
9. You need of olive oil.
10. You need of sea salt.
11. It's of black pepper.

It thrives in any area having winter ground There's a reason why many of us turn to asparagus in the spring and summer months: It's one of the. Broiled Asparagus Coat asparagus with oil, salt, and pepper, transfer to a sheet tray. Spring is the best time to purchase asparagus, between. The garden asparagus is widely cultivated as a vegetable for its succulent spring stalks.

Asparagus & Pesto Risotto step by step

1. Chop the onion finely and cut the celery into thin rings.
2. Add 1 knob of butter to the hot pan with onion, celery, a splash of olive oil, and a splash of water. Cook over a low heat for around 5 mins, stirring occasionally, until soft..
3. Finely grate the Parmesan..
4. Once your vegetables are very soft (but not browned) add the rice to the pan..
5. Stir & fry the rice for a minute until translucent.
6. Turn the heat under the rice up to medium then add a ladle of hot stock.
7. Stir constantly and continue adding stock, a ladle at a time, waiting for the rice to soak it all up before adding the next ladle full..
8. Once two-thirds of your stock has been added, stir the asparagus into the rice..
9. Keep adding the stock until the rice if just cooked and the risotto has a nice oozy consistency. If you run out of stock, use boiling water..
10. Take the pan of risotto off the heat and stir in your teaspoon of pesto and half the parmesan. Cut your lemon in half then squeeze in a little juice..
11. Taste the risotto and season with salt and pepper (if you need it)..
12. Divide the risotto between two plates. Sprinkle over the remaining parmesan..

Asparagus stalks are commonly consumed as a vegetable. Asparagus has been studied for its diuretic, hypoglycemic, antihypertensive, hypocholesterolemic, CNS, and antioxidant effects; however. Also, instead of tossing the asparagus with the parmesan, I toss with all the other ingredients and lay in a single layer, then sprinkle the parmesan all.

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