CREAMY ASPARAGUS RISOTTO
This recipe has evolved from one that I saw on Hell's Kitchen. I searched high and low for the closest thing and eventually came up with this. Enjoy!
Provided by Chef RoboTron
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Cook the asparagus tips in a medium saucepan of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer the tips to a colander.
- and rinse in cold water; drain well.
- 2. Break the asparagus stalks in half. Add them to the boiling water and cook until very tender, about 10 minutes. Reserve 1/3 cup of the cooking water, then drain the stalks. Puree the stalks with the reserved cooking water in a food processor. Using a rubber spatula, work the puree through a coarse sieve; you should have about 2 cups.
- 3. In a medium saucepan, bring the stock to a simmer. Meanwhile, heat the olive oil in a large, heavy saucepan. Add the shallots and cook over low heat, stirring frequently with a wooden spoon, until softened but not browned, about 4 minutes. Add the garlic and cook until the shallots are lightly browned, about 2 minutes. Add the rice and stir over moderate heat to coat the grains with the oil. Pour in the wine and continue stirring until the wine is almost evaporated, about 2 minutes.
- 4. Add 1 cup of the hot stock and stir constantly until almost absorbed. Continue adding the stock, 1 cup at a time, stirring constantly until it is absorbed before adding more. When the rice is almost tender, after about 15 minutes, add the asparagus puree. Continue to cook, stirring, until the rice is tender but still firm to the bite, about 4 minutes. Add the asparagus tips and stir for 1 minute to heat through.
- 5. Remove the risotto from the heat and stir in the butter and Parmesan. Season with salt and pepper and let stand for 2 minutes, then spoon the risotto into shallow bowls and serve.
- Serves 8.
- This risotto gets its velvety texture from the asparagus puree that's stirred in before serving.
Nutrition Facts : Calories 699.1, Fat 28.9, SaturatedFat 6.9, Cholesterol 22, Sodium 848.1, Carbohydrate 85.6, Fiber 5.3, Sugar 6, Protein 20.1
CREAMY ASPARAGUS RISOTTO
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the stock to a simmer in a medium pot, and then set aside. Melt 1 1/2 tablespoons of the butter in a large saucepan and cook the shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and simmer until reduced to almost dry. Ladle the stock into the rice slowly, stirring until it disappears each time. Remove the saucepan from the heat and add the mascarpone and Parmigiano, stirring until well blended.
- Prepare a bowl of ice water. Bring a pot of salted water to a boil. Blanch the asparagus tips and stems until al dente, and then dip in ice water for 2 to 3 seconds. Place the stems in a food processor and add the creme fraiche and lemon juice. Puree the mixture until thick and smooth. Saute the tips in the melted butter over medium-high heat until well coated, about 1 minute.
- To serve, place a small amount of puree into a bowl, spoon some risotto over, and garnish with asparagus heads and fresh melissa, hyssop and garlic. Sprinkle sea salt on top to taste.
CREAMY ASPARAGUS RISOTTO
Make and share this Creamy Asparagus Risotto recipe from Food.com.
Provided by HocoRuco
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop 7 stalks of asparagus into nice bite sized pieces. Coarsely chop half onion. Crush or press garlic clove.
- Take remaining asparagus stalks and steam in microwave. Add one cup of water to asparagus and blend until smooth.
- In a dutch oven on the stove top, combine olive oil, garlic, chopped asparagus and onion. Cook on medium heat until ionions are clear.
- Add rice and stir.
- Stirring constantly, add one cup of broth. Mix until it is totally absorbed by rice. Repeat with second and third
- Then add all of aparagus/water mixture. Stir until mostly absorbed and add final cup of broth.
- When about half of the broth is absorbed, stir in salt, pepper and cheese. Continue cooking until mixture has reached desired consistency.
- Could easily replace chicken broth with vegetable broth for a vegetarian alternative.
Nutrition Facts : Calories 316.7, Fat 7.2, SaturatedFat 2.2, Cholesterol 5.5, Sodium 771.5, Carbohydrate 51.2, Fiber 4.9, Sugar 2.9, Protein 14.3
CREAM OF ASPARAGUS RISOTTO
Make and share this Cream of Asparagus Risotto recipe from Food.com.
Provided by PanNan
Categories White Rice
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim rough ends from asparagus; discard.
- Cut off asparagus tips and reserve.
- Cut stalks into 3/4 inch-long pieces.
- Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender, reserving the remaining 1/3 of stalk pieces.
- Puree mixture until smooth.
- Set aside.
- Melt butter in heavy large saucepan over medium heat.
- Add onion and saute until tender, about 8 minutes.
- Add rice and stir 1 minute.
- Add wine and cook until absorbed, stirring often, about 2 minutes.
- Add 1/2 cup broth and chopped rosemary, simmer until liquid is absorbed, stirring often, about 4 minutes.
- Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often.
- Add reserved asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy; adding broth as needed and stirring often, about 10 minutes longer.
- Add reserved asparagus puree and stir until absorbed, about 3 minutes.
- Stir in 1/2 cup Parmesan and cream.
- Season to taste with salt and pepper.
- Transfer risotto to bowl.
- Garnish with rosemary sprigs, if desired.
- Serve, passing remaining Parmesan separately.
Nutrition Facts : Calories 445, Fat 12.2, SaturatedFat 6.9, Cholesterol 33.3, Sodium 355.3, Carbohydrate 63.7, Fiber 4.6, Sugar 3.1, Protein 18
ASPARAGUS RISOTTO
Put asparagus centre stage in this satisfying risotto. Top with a sprinkling of parmesan for an easy midweek meal for two
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 623 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.5 milligram of sodium
More about "creamy asparagus risotto recipes"
CREAMY ASPARAGUS RISOTTO - A COOKIE NAMED DESIRE
From cookienameddesire.com
5/5 (1)Total Time 1 hr 15 minsCategory DinnerCalories 544 per serving
- In a large saucepan, add the vegetable stock and heat on medium until it is steaming hot, but not boiling and not yet simmering. Turn down the heat slightly to maintain the heat of the stock.
- Add a water to a large skillet with a high rim and heat until the water is boiling. Thoroughly wash the asparagus and trim the tough ends. Add the asparagus the skillet and blanch until it is a bright green.
- Allow the asparagus to cool until you can touch it. Trim the tender tops and place in a small bowl. Cover with some of the vegetable stock until the asparagus is mostly covered with the liquid and set aside.
CREAMY ASPARAGUS RISOTTO : RECIPES - COOKING CHANNEL …
From cookingchanneltv.com
ASPARAGUS RISOTTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CREAMY ASPARAGUS RISOTTO - AWAKEN THE ITALIAN IN YOU!
From hurrythefoodup.com
GORDON RAMSAY CREAMY ASPARAGUS RISOTTO WITH LEMON …
From hellskitchenrecipes.com
CREAMY ASPARAGUS RISOTTO - RECIPES
From honestcooking.com
ROASTED BUTTERNUT SQUASH RISOTTO: WARM & CREAMY FALL RECIPE
From bakeitwithlove.com
OUR BEST RISOTTO RECIPES - FOOD & WINE
From foodandwine.com
LEMON ASPARAGUS RISOTTO
From msn.com
ASPARAGUS RISOTTO - COOKING MY DREAMS
From cookingmydreams.com
CREAMY ASPARAGUS AND MUSHROOM RISOTTO | FOODLAND ONTARIO
From ontario.ca
I TRIED INA GARTEN’S RECIPE FOR ONE-POT OVEN RISOTTO AND IT JUST …
From thekitchn.com
SLOW-COOKER ASPARAGUS RISOTTO - THE WIMPY VEGETARIAN
From thewimpyvegetarian.com
BEST CREAMY ASPARAGUS AND BACON RISOTTO RECIPE - DELISH
From delish.com
BEST CLAM RISOTTO RECIPE - HOW TO MAKE CREAMY CLAM RISOTTO
From food52.com
6 ASPARAGUS RISOTTO RECIPES FIT FOR FANCY DINNERS
From allrecipes.com
CREAMY LEMON RISOTTO WITH ASPARAGUS | WILLIAMS SONOMA
From williams-sonoma.com
CREAMY SPRING RISOTTO RECIPE WITH FRESH PESTO, ASPARAGUS AND …
From houseandhome.com
HOW TO MAKE CREAMY MUSHROOM RISOTTO: A RAD RICE RECIPE
From tag24.com
ASPARAGUS RISOTTO RECIPE - LOVE AND LEMONS
From loveandlemons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love