SPRING GREEN RISOTTO
Provided by Ina Garten
Categories main-dish
Time 47m
Yield 4 servings for dinner, 6 servings for appetizer
Number Of Ingredients 15
Steps:
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
- Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
RISOTTO WITH ASPARAGUS
Provided by Moira Hodgson
Categories dinner, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
- In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
- Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
- Stir in the cheese, correct seasoning, sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 926 milligrams, Sugar 7 grams, TransFat 0 grams
RISOTTO WITH ASPARAGUS AND PESTO
The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese. This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses it up with flecks of green. The risotto would also work with green beans or peas, or with no added vegetable at all.
Provided by Martha Rose Shulman
Categories main course
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1035 milligrams, Sugar 6 grams
BEST EVER ASPARAGUS & PEA RISOTTO
Enjoy this stunning risotto. It requires a little more effort but you're repaid with vibrant spring veg in every forkful
Provided by Tom Kerridge
Categories Dinner
Time 1h20m
Number Of Ingredients 11
Steps:
- Snap the woody ends off the asparagus stalks and roughly bash with the blade of a knife. Tip the ends into a saucepan along with the reserved pea pods, if using, and parmesan rind, if you have it. Pour over 700ml of the stock, set the pan over a low heat and bring to a simmer. Meanwhile, cut the tips off the asparagus, set aside, and slice the stalks into rounds.
- Bring the rest of the stock to the boil in a small saucepan, tip in the asparagus tips and cook for 1 min. Scoop out into a bowl using a slotted spoon and set aside. Tip the rest of the asparagus and the peas into the pan and simmer for 3-4 mins until just tender. Tip half the cooked veg and the stock from the pan into a blender and blitz until frothy and green. Return to the pan with the whole vegetables and set aside.
- Heat most of the oil in a large, shallow saucepan over a low heat and cook the onions for 8-10 mins until soft but not translucent. Stir in the rice to coat in the onions and oil, turn the heat up slightly and cook for 3 mins. Pour over the wine or vermouth, then stir and simmer until the liquid has evaporated.
- Add a ladleful of stock from the large pan, avoiding the pea pods and asparagus ends, stirring vigorously and only adding more when the first ladle has been absorbed by the rice. Keep adding stock in this way until it is absorbed, the pan is dry and the rice is al dente (about 15 mins), then add the green stock, along with the veg, and cook for 3-4 mins more until the rice is just tender and you can see the bottom of the pan when you draw a spoon through it.
- Remove from the heat and leave to stand for a minute, then beat in the butter, most of the cheese, a squeeze of lemon juice and some seasoning. Stir until the cheese has melted and the risotto is thick. Serve in warmed bowls topped with the asparagus tips, pea shoots (if using), the rest of the cheese and a drizzle of olive oil.
Nutrition Facts : Calories 842 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 31 grams protein, Sodium 3.4 milligram of sodium
SPRING PEA AND ASPARAGUS RISOTTO
Simple springtime risotto featuring English peas, asparagus, lemon and parsley! This risotto is baked in the oven and requires minimal stirring. The recipe is designed for brown arborio/short grain brown rice so any grain substitutions will affect baking time. (White arborio rice will only need to be baked for 40 to 45 minutes.) Look for brown arborio/short-grain brown rice at well-stocked grocery stores or health food stores. Skip the wine if you don't drink, but it adds a lovely depth of flavor. Recipe yields 4 to 6 servings.
Provided by Cookie and Kate
Categories Entree
Time 1h20m
Number Of Ingredients 15
Steps:
- Make sure your oven rack is in the middle position and place another rack in the lower third of the oven. Preheat oven to 375 degrees.
- Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
- Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake for 55 minutes.
- Meanwhile, prepare the asparagus by snapping off the tough ends and discarding them, then slicing the spears diagonally into 1 1/2-inch long pieces. On a large, rimmed baking sheet, toss the asparagus with 1 tablespoon olive oil and a sprinkle of salt and pepper. Set aside for now.
- Once the risotto has been in the oven for 55 minutes, transfer the asparagus to the lower rack of the oven. Carefully remove the pot from the oven and take off the lid. Quickly dump the peas inside, cover the pot again and return it to the oven for another 10 minutes. (This will give the peas time to steam.)
- Remove the pot from the oven, but leave the asparagus in for another 5 to 10 minutes, until tender and roasted to your liking. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine, butter, salt, a generous amount of pepper, a pinch of red pepper flakes and the zest and juice of half your lemon.
- Using a big spoon, stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the roasted asparagus. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling of chopped fresh parsley.
Nutrition Facts : Calories 429 calories, Sugar 6 g, Sodium 1098.8 mg, Fat 19.2 g, SaturatedFat 8 g, TransFat 0 g, Carbohydrate 49.5 g, Fiber 5.5 g, Protein 14.1 g, Cholesterol 28.1 mg
BULGUR RISOTTO WITH ASPARAGUS AND MUSHROOMS
This is a modified (healthier) version of a risotto recipe I found in Bon Apetit Magazine. My boyfriend says it tastes like something from a nice restaurant down the street. I'm posting it here for safe keeping
Provided by Punahouteach
Categories Grains
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes.
- Mix in bulgur and 1/2 cup broth and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup broth and a 1/2 cup wine, simmering after each addition and stirring often until liquid is absorbed.
- Mix in asparagus and mushrooms. Continue adding broth 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until broth is absorbed, about 20 minutes.
- Stir in most of the Parmesan, milk and tarragon.
- sprinkle individual servings with remaining parmesean.
LEMON RISOTTO WITH ASPARAGUS AND PEAS
If you would prefer a simple lemon risotto, omit the asparagus and peas.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Bring stock to a boil in a medium saucepan; turn off heat.
- Melt 2 tablespoons butter over medium heat in another medium saucepan. Add onion; cook, stirring constantly, until translucent, 6 to 7 minutes. Add rice; cook, stirring constantly, until edges of grains are translucent, 2 to 3 minutes. Raise heat to medium-high. Add wine; cook, stirring constantly, until wine has completely evaporated.
- Add 1/2 cup stock; cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail in its wake. Continue adding about 4 more cups stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. (It should take about 13 minutes.)
- Stir in the asparagus. Add 1/2 to 1 cup more stock, in same manner as described above. About 1 minute before risotto is done, stir in the peas. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. (The total cooking time will be 16 to 20 minutes.)
- Remove from heat; stir in 1/2 cup stock. (You may have stock left over.) Stir in zest, juice, remaining 2 tablespoons butter, parsley, and cheese. Season with salt and pepper. Serve with more cheese.
BULGUR RISOTTO WITH PEAS AND ASPARAGUS
Categories Vegetable Appetizer High Fiber Asparagus Pea Spring Summer Healthy Bulgur Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 as a first-course
Number Of Ingredients 11
Steps:
- Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until light golden, about 5 minutes. Mix in bulgur. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed. Mix in asparagus. Continue adding stock 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until stock is absorbed, about 20 minutes. Add peas and cook 3 minutes longer. Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter. Serve, passing additional grated Parmesan, if desired.
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SPRING RISOTTO WITH ASPARAGUS & PEAS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 45 minsCategory DinnerCalories 277 per serving
- Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-low heat. Add the asparagus, salt, and a few grinds of pepper. Cook, stirring frequently, until the asparagus is tender-crisp, 2 to 4 minutes, depending on the thickness of the asparagus. Add the peas and continue cooking until the peas are defrosted, about 1 minute. Transfer the vegetables to a plate and set aside.
- In the same pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the rice and cook, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed, about 1 minute. Ladle about 1 cup of the simmering broth into the rice and cook, stirring occasionally, until absorbed. Continue adding the broth, 1 cup at a time and stirring frequently until it is absorbed, until the rice is al dente and creamy, about 25 minutes. (Be careful not to get distracted while the rice is cooking; while it doesn’t require a lot of skill, it does require you to keep a close eye on it to prevent sticking.)
- Stir in the reserved vegetables, Parmigiano-Reggiano, and remaining tablespoon of butter into the risotto. Taste and adjust seasoning with salt and pepper, if necessary. If the risotto is too thick, thin it with a bit of milk. Spoon the risotto into bowls and serve. Pass the Parmigiano-Reggiano at the table.
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