1/4 cup extra-virgin olive oil
1 large shallot or half of a small onion, finely chopped
2 cloves garlic, finely chopped
2 cups arborio rice
Salt and pepper
One 32-ounce container (4 cups) vegetable or chicken broth

1 cup loosely packed flat-leaf parsley
1 cup grated Parmesan cheese, plus more for serving
1/4 cup pine nuts or walnuts
Grated peel of 1 lemon
1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces





1. Preheat the oven to 375º. In a heavy ovenproof pot, heat 2 tablespoons olive oil over medium heat. Add the shallot and cook until translucent and softened, about 4 minutes. Add the garlic and rice; season with salt and pepper. Cook, stirring, until the rice is toasted, about 3 minutes. Stir in the broth and 1 1/4 cups water. Transfer immediately to the oven and bake for 25 minutes.
2. Meanwhile, using a food processor, finely chop the parsley, 1/2 cup Parmesan, the pine nuts and the lemon peel. Add the remaining 2 tablespoons olive oil and process until blended. Set the pesto aside.
3. Remove the risotto from the oven and stir in the asparagus and the remaining 1/2 cup Parmesan. Continue to bake until the rice is tender, about 5 minutes. Stir in the reserved pesto and serve with extra Parmesan.

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