Oven-Baked Pesto Risotto
Oven-baked risottos are a great way to enjoy this Italian rice dish on a weeknight because it means no-stirring! Finish with pesto for a tasty herbaceous zing!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.
Cooking tools:
- Food processor
- Saute pan
- Skillet
- Baking sheet
- Oven
- Stove
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
Ingredients
- 2 cloves Garlic, minced
- 1 Onions, diced
- 1 lb Asparagus, sliced into 1" / 2.5cm segments
- 1 can Beans, cannellini or white (14oz / 397g), rinsed and drained
- 1 Tbsp + 2 tsp Oil, cooking
- 1 cup Rice, Arborio
- 4 cups Stock, chicken
- 1 1/2 cups Peas, frozen
- 1/2 cup Homemade basil pesto (ingredients listed separately)
- 3 Tbsp Pine nuts
- 2 cloves Garlic, peeled
- 3 oz Basil leaves
- 1 tbsp Lemon juice
- 6 Tbsp Oil, cooking
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