Makes 6 servings


  • 1 large shallot, chopped
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 ½ cups U.S. Arborio rice
  • 5-6 cups gluten-free vegetable broth or water
  • 1 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 cup asparagus, cut into 1-inch sections
  • 2 cups steamed  peas
  • ½ cup fresh  basil leaves
  • 1 tablespoon fresh lemon juice
  • ¼ cup water


  1. 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. 
  2. 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. 
  3. Then add the rice and stir well. Cook for about 3 minutes. 
  4. 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. 
  5. Steam asparagus until a bright green color, about 3-4 minutes. Do not overcook. 
  6. Combine all pesto ingredients in a blender or food processor and pulse until blended smooth. Serve over risotto.