Oven-Baked Pesto Risotto
with asparagus and peas
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!
Smarts: It doesn't take much more work to double your pesto for easy freezing.
Smarts: It doesn't take much more work to double your pesto for easy freezing.
Tags
Ingredients
Pesto Risotto with Asparagus and Peas:
- Garlic - 2 cloves, minced
- Onions - 1, diced
- Asparagus - 1 lb, sliced into 1" / 2.5cm segments
- Beans, cannellini or white (14oz / 397g) - 1 can, rinsed and drained
- Oil, cooking - 1 Tbsp + 2 tsp
- Rice, Arborio - 1 cup
- Stock, chicken - 4 cups
- Peas, frozen - 1 1/2 cups
- Homemade basil pesto (ingredients listed separately) - 1/2 cup
- Parmesan cheese - for serving
- Creme fraiche (opt) - for serving
Basil Pesto (2 dinners):
- Pine nuts - 3 Tbsp
- Garlic - 2 cloves, peeled
- Basil leaves - 3 oz
- Lemon juice - 1 tbsp
- Oil, cooking - 6 Tbsp
Nutrition Facts
Amount Per Serving
Calories
626
Just a moment...
% Daily Value
Total Fat
26g
40%
Just a moment...
Saturated Fat
5g
25%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
11mg
4%
Just a moment...
Sodium
728mg
30%
Just a moment...
Total Carbohydrate
78g
26%
Just a moment...
Dietary Fiber
12g
47%
Just a moment...
Sugars
7g
Just a moment...
Protein
22g
Just a moment...
Prep
- Make pesto - (If prepping day of, you can make this while risotto cooks in the oven.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, basil leaves, and lemon juice into a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in oil until smooth. Season to taste with salt and pepper. Save 1/4 cup (59 mL) for Tuesday night’s dinner (amount for 4 servings; adjust accordingly if customizing). (Can be done up to 5 days ahead)
- Garlic / Onions - Prep as directed. (Can be done up to 4 days ahead)
- Asparagus - Snap off ends and chop into 1” / 2.5cm segments. (Can be done up to 2 days ahead)
- Beans - Rinse and drain.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat oven to 425F / 218C. Situate racks so that you can fit both a saute pan on the bottom rack and a sheet pan on the top rack.
- Heat an oven-safe saute pan that has a lid over medium heat. Add first part of oil and then garlic and onions to heated oil. Saute until softened, ~2 minutes.
- Stir in arborio rice and saute until rice is lightly toasted and the pan is dry. Pour in broth or stock and bring to a boil. Cover and transfer to the lower rack of the oven. Bake for 20 minutes.
- Spread asparagus out onto a sheet pan and toss with second part of oil. Roast in the oven for 4 to 7 minutes (depending on thickness of asparagus). Time it so that it finishes the same time as the risotto.
- When risotto is done, return it to medium heat. Fold in peas, beans, and pesto (make sure you’ve already reserved ¼ cup / 59 mL for tomorrow night’s dinner). Stir until peas are warmed up.
- Season to taste with salt and pepper. Divide into plates or bowls and top with asparagus, cheese, and creme fraiche (if using). Enjoy!
Nutrition Facts
Amount Per Serving
Calories
626
Just a moment...
% Daily Value
Total Fat
26g
40%
Just a moment...
Saturated Fat
5g
25%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
11mg
4%
Just a moment...
Sodium
728mg
30%
Just a moment...
Total Carbohydrate
78g
26%
Just a moment...
Dietary Fiber
12g
47%
Just a moment...
Sugars
7g
Just a moment...
Protein
22g
Just a moment...
Reviews
Ratings
57 reviews
Insta pot for 6 minutes. only 2 cups of broth in the pot then I added in arugula, artichoke hearts, peas, parm and pesto
0 HelpfulSkipped the asparagus since it’s out of season. Added Kalamata olives at the end with the beans. Would add artichoke hearts as well.
0 HelpfulLove this!!! How easy is this risotto, just pop it in the oven, no constant stirring or checking!! We left out the asparagus because it is not in season and allowed eaters to top with their own amount of pesto, cheese and creme fraiche rather than mixing it in for them. Delicious!
0 HelpfulI substituted a half can of chickpeas for the beans and used a full cup of pesto. Probably the best dish on this website so far!!
0 Helpful