Supreme Rice

Asparagus Risotto with Spring Pea Pesto


From Sherrie Scaglione of Living Simply Gluten Free. Courtesy of the National Foundation for Celiac Awareness (NFCA). Find more gluten-free recipes at

Recipe from From Sherrie Scaglione of Living Simply Gluten Free.


  • 1 large shallot, chopped 
  • 1 clove garlic, minced
  • 1 1/2 cups U.S. Arborio rice
  • 5-6 cups gluten-free vegetable broth or water
  • 1 teaspoon kosher salt
  • 3 tablespoon extra-virgin olive oil, divided
  • 1 cup asparagus, cut into 1 inch sections2 cups steamed peas
  • 1/2 cup fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • 1/4 cup water


In a large pot, bring the vegetable broth or water to a boil. Once it is boiling, turn down the heat and keep it at a simmer. In a large sauté pan, warm the olive oil over low heat. Add the garlic and shallots and cook for about 5 minutes or until they start to lightly brown. Then add the rice and stir well. Cook for about 3 minutes. Ladle 1 cup of the liquid into the rice mixture and simmer, stirring occasionally until the liquid is absorbed. Repeat this step, adding 1 cup of liquid at a time until the rice is cooked through but still a tad firm, about 35-45 minutes. Steam asparagus until a bright green color, about 3-4 minutes. Do not overcook. Combine all pesto ingredients in a blender or food processor and pulse until blended smooth. Serve over risotto.

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