Asparagus Pesto Risotto - Crisco®

Ingredients

• Asparagus Pesto Risotto
• Pesto
• 1 C. (250 mL) fresh basil leaves, packed
• 1 clove garlic
• 1 tsp. (5 mL) salt
• 1/4 C. (50 mL) Crisco® Pure Canola Oil or Crisco® Pure Vegetable Oil
• Risotto:
• 6 C. (1.5 L) chicken or vegetable stock, hot
• 2 Tbsp. (30 mL) Crisco® Pure Canola Oil or Crisco® Pure Vegetable Oil
• 1 onion, chopped
• 1 clove garlic, finely chopped
• 2 C. (500 mL) uncooked short-grain Italian rice
• 1 lb (500 g) cooked asparagus, cut into 1/2” (1 cm) pieces
• 1/2 C. (125 mL) grated Parmesan cheese