Pesto Risotto with Asparagus and Shrimp

Pesto Risotto with Asparagus and Shrimp

Serves 6
Allergy Milk
Meal type Side Dish


  • 10oz arborio rice
  • 1oz olive oil
  • 11⁄2oz basil pesto sauce
  • 7 cups chicken broth
  • 1oz yellow onions (1⁄4 inch diced)
  • 1 tablespoon unsalted butter
  • 8oz shrimp
  • 5oz fresh asparagus tips
  • 1oz parmesan cheese (grated)


Step 1
Lightly sauté the rice and onion in the olive oil until the edges of the rice look translucent. Add 1⁄4 of the broth and stir.
Step 2
Allow the liquid to evaporate before adding another 1⁄4. When absorbed, spread on sheet pan and allow to cool.
Step 3
When ready to serve, sauté the shrimp and asparagus in the butter, add the rice and remaining broth.
Step 4
Heat thoroughly and serve. Top with cheese.