Asparagus Pesto Risotto Recipes

RISOTTO WITH ASPARAGUS AND PESTO

Steps:

• Put well-seasoned stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot.
• Heat olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
• Stir in rice and garlic and stir until the grains separate and begin to crackle. Add wine and stir until it is no longer visible in the pan. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often. After 10 minutes, add asparagus and continue to stir and add stock for another 10 to 15 minutes, until rice is cooked through but still al dente.
• Add another ladleful of stock to the rice. Stir in pesto and additional cheese and remove from heat. Taste and adjust seasoning. Mix should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading risotto in a thin layer rather than a mound.

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.

ASPARAGUS AND PARSLEY PESTO RISOTTO BAKE

Steps:

• Preheat the oven to 375ºF.
• In a heavy oven-proof 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.
• 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.
• 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.
• Enjoy! ;).

PESTO RISOTTO WITH ASPARAGUS

Steps:

• In small food processor bowl, place the parsley, green onions and pesto.
• Pulse until well combined.
• Set aside.
• In medium pot, bring stock to a boil.
• Cook leeks in stock for about 4 minutes.
• Remove with slotted spoon to a bowl.
• Set aside.
• Keep stock on low simmer.
• In large pot, over medium high heat, melt the butter and saute the rice until well coated.
• Add the wine and cook until almost absorbed.
• Add 2 cups of the stock and continue to simmer until almost absorbed.
• Continue this process until rice is cooked and creamy.
• Add the leeks, ham, asparagus, Parmesan cheese and 2/3 cup of the pesto.
• Taste for seasoning.
• Lastly stir in the cheese balls.
• Serve immediately in hot serving bowls and top with remaining pesto.

RISOTTO WITH SCALLOPS & ASPARAGUS

Steps:

• Bring water and broth to a boil in saucepan. Reduce heat and keep simmering.
• Heat oil in nonstick saucepan and add onion. Reduce heat and saute 1 minute.
• Add rice. Cook, stirring to coat, about 2 minutes. Add 1 cup of broth mixture; cook, stirring, until liquid is absorbed.
• Add 1/2 cup of broth and asparagus. Cook, stirring, until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender. Total cooking time for the rice should be about 25-30 minutes.
• Stir in scallops, lemon juice, lemon zest, salt and pepper. Cook until the scallops are opaque, the rice tender, and the liquid is absorbed, about 2 minutes.
• Stir in the cheese and serve.

ROASTED ASPARAGUS WITH PESTO

Steps:

• Preheat oven to 400°F.
• Mix pesto with garlic and oil and toss with asparagus on a baking sheet.
• Season to taste with salt and pepper.
• Roast in a preheated oven for 10-12 minutes or until done to your.
• liking.
• Sprinkle with freshly grated parmesan cheese and serve hot.

ASPARAGUS RISOTTO

Steps:

• Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
• Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
• Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
• Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
• Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.