Pesto Risotto with Asparagus | Riceland

Ingredients

• 6 Tablespoons avocado or grapeseed oil, divided
• 1/2 cup yellow onion, finely chopped
• 2 cloves fresh garlic, minced
• 1 Tablespoon coarse Kosher salt
• 1 teaspoon fresh ground black pepper
• 4 cups reduced-sodium vegetable broth
• 1 1/2 cups Riceland Long-Grain White Rice
• 2 cups water
• 1/2 cup dry white wine
• 1/2 cup fresh grated parmesan cheese
• 3 Tablespoons unsalted butter
• 2 teaspoons lemon zest
• 1 bunch of asparagus, ends trimmed and cut into 2-inch pieces
• 3 packed cups fresh basil
• 1 packed cup fresh Italian flat leaf parsley
• 1/2 cup grated parmesan cheese
• 1/3 cup pine nuts
• 2 Tablspoon lemon juice
• 1 clove garlic
• 1/2 teaspoons coarse Kosher salt
• 1/4 teaspoons fresh ground black pepper
• 1/3 - 1/2 cup Extra Virgin Olive Oil