ASPARAGUS RISOTTO
Steps:
- Heat the stock: Heat the stock in a small saucepan until it comes to a low simmer.
- Add the wine: Add the white wine. Slowly stir, allowing the rice to absorb the wine.
- Stir in the Parmesan, remaining butter, add salt, pepper: Turn off the heat. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 544 kcal, Carbohydrate 75 g, Cholesterol 44 mg, Fiber 2 g, Protein 20 g, SaturatedFat 9 g, Sodium 873 mg, Sugar 8 g, Fat 17 g, ServingSize Serves 2-3 as a main course, or 4 as a side, UnsaturatedFat 0 g
BAKED ASPARAGUS RISOTTO
Cooking your Italian rice in the oven saves you laborious stirring time - plus this one's low in fat and calories
Provided by Cassie Best
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof casserole dish, add the onion and cook for 5 mins until softened. Add the rice and cook for 1 min more, stirring to coat in the oil. Tip in the soup and stock, season and stir well to combine, then bring to the boil. Cover and place in the oven.
- Bake for 15 mins, then remove the dish from the oven, give the rice a good mix, stirring in the parsley. Place the asparagus and tomatoes on top of the rice. Return to the oven, uncovered, for a further 15 mins. Scatter with the cheese to serve.
Nutrition Facts : Calories 403 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
ROASTED ASPARAGUS RISOTTO
This recipe's wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. They'll be ready to stir into the risotto by the time the rice is done. -Deonna Mazur, Buffalo, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered at 400° until crisp- tender, stirring occasionally, 20-25 minutes., Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus., In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, pepper and salt. Cook and stir until all the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes., Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 311 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.
RISOTTO WITH ASPARAGUS AND BISON BACON
This recipe is a hearty take on the traditional risotto dish, complete with asparagus and bison bacon.
Provided by The Bison Council
Categories Trusted Brands: Recipes and Tips The Bison Council
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Place asparagus in single layer in a 15x10x1-inch baking pan. Drizzle with olive oil. Bake, uncovered, for 8 minutes or until crisp-tender. Cool slightly. Cut into bite-size pieces; set aside.
- Melt butter over medium heat in a large saucepan. Cook onion in hot butter for 4 to 5 minutes or until tender. Add rice. Cook and stir for 2 minutes. Carefully stir in broth and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (do not lift lid).
- Meanwhile, cook bison bacon, 1/2 at a time, over medium heat in a large skillet for 5 to 6 minutes per batch or until crisp, turning occasionally. If necessary, drain on paper towels. Transfer to a cutting board. Cool slightly; chop into bite-size pieces.
- Remove saucepan from heat. Stir in asparagus. Let stand, covered, for 5 minutes. Stir in bison bacon pieces and Parmesan cheese.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 35.2 g, Cholesterol 25.2 mg, Fat 5.3 g, Fiber 1.9 g, Protein 11.5 g, SaturatedFat 2.2 g, Sodium 578.7 mg, Sugar 2.4 g
RISOTTO WITH ASPARAGUS
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
- Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
- Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
- Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.
ASPARAGUS AND BOCCONCINI RISOTTO BAKE (SLICE)
This is a simple baked risotto with asparagus, baby spinach and mini bocconcini cheese. If you use Gluten Free liquid stock the dish will be gluten free. It makes a large dish and its great served warm with a salad. Left-overs are also great and reheat well. It's also a good dish for buffets or picnics. Kids love it too! It has a lot of ingredients but is very easy to make
Provided by Jubes
Categories One Dish Meal
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter and oil in a large pan. Add the sliced leek and garlic. Cook, stirring, until the leek is tender. Add the rice and continue to stir for one minute.
- Add the liquid stock, the water and cream. Mix to combine.
- Bring to the boil and simmer for 10 minutes, stirring occasionally.
- Stir in asparagus, spinach leaves, parmesan and parsley. Remove from the heat and stir in the eggs.
- Spoon in 1/2 of the rice mixture into a greased 12 cup ovenproof dish. Arrange the bocconcini over the rice. Top with the remaining mixture. Sprinkle over the tasty cheese. I use a lasagne dish to make this recipe.
- Cook uncovered 180 degrees celcius for 25 minutes or until the rice is tender.
- Stand at least 10 minutes before serving. The slice cuts better the longer that it is left.
ASPARAGUS WITH LAVENDER, PINE NUTS AND BOCCONCINI
From 'The Lavender Cookbook'. Next time I will leave the asparagus whole and not slice for better presentation. This dish would be very pretty using fresh lavender! My lavender bushes won't be blooming though until about June or thereabouts.
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly steam the asparagus for a few minutes, depending on how thick the stalks are then remove to a colander and set aside.
- Heat up the olive oil in a saute pan on medium heat and lightly brown the garlic for 1 minute-just until it starts to give off an aroma.
- Stir in the pine nuts and cook another 2-3 minutes or until the pine nuts are lightly toasted.
- Stir in the asparagus and lavender and heat through 1-2 minutes longer until the asparagus is warmed and the lavender is fragrant.
- Plate the asparagus mixture and garnish with salt, cracked black pepper, the bocconcini quarters, lemon zest and lemon juice.
- Enjoy!
Nutrition Facts : Calories 304.9, Fat 25.5, SaturatedFat 6.8, Cholesterol 29.9, Sodium 453.1, Carbohydrate 9.2, Fiber 3.6, Sugar 2.9, Protein 13.7
BAKED ASPARAGUS SPINACH RISOTTO
Make and share this Baked Asparagus Spinach Risotto recipe from Food.com.
Provided by chia2160
Categories Short Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In a dutch oven heat oil over medium flame.
- Add onions, saute until softened.
- Add rice, stirring to coat well.
- Stir in spinach, salt, nutmeg, and 2 cups of stock.
- Bring to a simmer and cook 7 minutes.
- Stir in 1/4 c cheese.
- Cover and bake in oven 15 minutes.
- Stir in asparagus and remaining 1/4 c cheese. add 1/2-1 cup of stock if mixture is dry.
- Bake for an additional 15 minutes or until liquid is almost absorbed.
BAKED RISOTTO WITH ASPARAGUS AND SWISS CHARD
Risotto is typically made on the stove top with a fair amount of stirring to release the starch from the grains of rice. It can also be baked in a casserole, though it will be less creamy because less starch is released. Cooking it in a wood-fired oven adds a smoky flavor. The asparagus and Swiss chard are perfect additions in spring. You can use any of your favorite seasonal greens in their place. Diced butternut squash or yellow beets are terrific here too, as are the traditional mushrooms.
Yield serves 6 as a side dish
Number Of Ingredients 10
Steps:
- Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
- Heat the olive oil over medium heat in a 6-quart Dutch oven or casserole dish. Add the onion and a pinch of salt and sauté until the onion is translucent, about 3 minutes. Add the rice, stirring to coat with the oil. Stir in the stock, wine, chard leaves and stems, asparagus, nutmeg, and 1 1/2 teaspoons salt. Place in the oven, uncovered, and bring to a simmer. Cook for 5 minutes, then stir in half of the cheese and smooth the top. Sprinkle with the rest of the cheese and cover tightly with aluminum foil.
- Place the baking dish back on the floor of the oven near the center. Bake until the rice is cooked through and has absorbed most of the liquid, about 20 minutes. The rice should be moist but not soupy. Remove the foil for the last 10 minutes of baking to create a beautiful golden crust and to add smoky flavor.
- Serve immediately.
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