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Multi-Cooker Asparagus Risotto with Spinach-Broccoli Pesto

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Total Time (minutes)
30
Difficulty
1
Servings
6
Ingredients
13
Total Prep Time: 20 minutes
Calories Per Serving: 429
Nutrients

Nutrition Facts

2/3 cup vegetables, 1 cup plus 2 tablespoons risotto

Amount per serving
Calories 429 Calories from fat: 166
% Daily Value*
Fat 19 g 24 %
Saturated 2 g 12 %
Trans 0 g
Polyunsaturated Fat 5 g %
Monounsaturated Fat 9 g %
Cholesterol 2 mg 0 %
Sodium 398 mg 17 %
Potassium 372 mg 8 %
Carbohydrate 59 g 21 %
Fiber 5 g 20 %
Sugars 3 g
Protein 10 g
Vitamin A 20 %
Vitamin C 80 %
Calcium 6 %
Iron 10 %
Vitamin E 25 %
Thiamin 15 %
Vitamin B6 15 %
Phosphorus 10 %
Magnesium 15 %
Manganese 60 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

4 garlic cloves, coarsely chopped
½ small head DOLE® Broccoli, chopped
4 cups packed DOLE® Spinach
½ cup pine nuts
¼ cup fresh DOLE® Lemon juice (from 1 lemon)
¼ cup shredded Parmesan cheese plus additional for garnish (optional)
¼ cup olive oil
2 teaspoons DOLE® Lemon zest (from 1 lemon)
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 bunch DOLE® Asparagus, trimmed, cut crosswise into 1-inch pieces (about 1 pound)
2 red bell peppers, chopped
2 cups Arborio rice

Directions

  1. Purée garlic, broccoli, spinach, pine nuts, lemon juice, cheese, 3 tablespoons oil, lemon zest, salt, black pepper and 1/3 cup water in a food processor. Makes about 1¾ cups.
  2. Cook asparagus, bell peppers and remaining 1 tablespoon oil in a multi-cooker on sauté setting 5 minutes or until vegetables are tender, stirring occasionally; transfer to a plate with a slotted spoon. Makes about 4 cups.
  3. Add rice to multi-cooker; cook 3 minutes or until toasted, stirring occasionally. Stir in 4 cups hot water; cover, seal vent and cook 2 minutes on high pressure. Quick release pressure and remove lid; stir in pesto. Makes about 7 cups. 
  4. Serve risotto topped with asparagus and peppers; garnish with cheese, if desired.
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Multi-Cooker Asparagus Risotto with Spinach-Broccoli Pesto Prep Time:20 minutes Cook time:30 minutes Serves: 6
Nutrition facts: 429 Calories, 19 grams fat
Ingredients: 4 garlic cloves, coarsely chopped
½ small head DOLE® Broccoli, chopped
4 cups packed DOLE® Spinach
½ cup pine nuts
¼ cup fresh DOLE® Lemon juice (from 1 lemon)
¼ cup shredded Parmesan cheese plus additional for garnish (optional)
¼ cup olive oil
2 teaspoons DOLE® Lemon zest (from 1 lemon)
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 bunch DOLE® Asparagus, trimmed, cut crosswise into 1-inch pieces (about 1 pound)
2 red bell peppers, chopped
2 cups Arborio rice Directions:Purée garlic, broccoli, spinach, pine nuts, lemon juice, cheese, 3 tablespoons oil, lemon zest, salt, black pepper and 1/3 cup water in a food processor. Makes about 1¾ cups.Cook asparagus, bell peppers and remaining 1 tablespoon oil in a multi-cooker on sauté setting 5 minutes or until vegetables are tender, stirring occasionally; transfer to a plate with a slotted spoon. Makes about 4 cups.Add rice to multi-cooker; cook 3 minutes or until toasted, stirring occasionally. Stir in 4 cups hot water; cover, seal vent and cook 2 minutes on high pressure. Quick release pressure and remove lid; stir in pesto. Makes about 7 cups. Serve risotto topped with asparagus and peppers; garnish with cheese, if desired.