Flounder Red Pepper Cream And Asparagus Risotto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED RED PEPPER AND ASPARAGUS RISOTTO



Roasted Red Pepper and Asparagus Risotto image

Really creamy. The taste can be altered depending on what Champagne you use or just use white wine no matter what it is good.

Provided by barbara lentz

Categories     Rice Sides

Time 35m

Number Of Ingredients 15

2 large red bell pepper
1 lb asparagus trimmed and cut into pieces
3 Tbsp olive oil
1/2 tsp lemon zest
3 c vegetable stock
1 c water
1 Tbsp better than bouillon chicken bouillon
1 medium onion chopped
1 small shallot chopped
6 clove garlic minced
salt to taste
1 c arborio rice
1 c champagne
4 oz goat cheese
1/4 c chopped cilantro for garnish

Steps:

  • 1. Preheat broiler to high. Cut bell peppers in half and discard seeds and membranes. Place skin sides up on baking sheet. Flatten with hand. Combine asparagus with 1 tbsp oil. Add to baking sheet. Broil 5 minutes. remove asparagus. Broil pepper an additional 5 minutes until blackened. Place peppers in a paper bag and close tightly. Let stand 10 minutes. Peel and chop peppers and mix with asparagus and lemon zest and set aside.
  • 2. Bring broth, water and chicken bouillon to a boil and reduce to low to keep warm.
  • 3. Heat a large saucepan to hot and add oil. When oil is hot add onion and saute a couple of minutes. Add shallots and saute 1 minute. Add garlic and salt cook 30 seconds. Add rice and cook 1 minute. Add champagne and cook until almost all evaporated.
  • 4. Remove 1/4 cup broth and mix with goat cheese and set aside.
  • 5. Add remaining broth 1/2 cup at a time stirring until absorbed and rice is cooked.
  • 6. Stir in Asparagus and red pepper mixture. Add goat cheese mixture and heat through.

ASPARAGUS WITH ROASTED RED PEPPERS



Asparagus with Roasted Red Peppers image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

ROASTED ASPARAGUS RISOTTO



Roasted Asparagus Risotto image

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

12 thin slices prosciutto
2 pounds fresh asparagus, cut into 1-inch pieces
5-1/2 to 6 cups reduced-sodium chicken broth
1 shallot, chopped
2 garlic cloves, minced
2 teaspoons olive oil
2 cups uncooked arborio rice
1/2 cup white wine
1/2 teaspoon pepper
1 cup grated Parmesan cheese

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.

CREAMY ASPARAGUS RISOTTO



Creamy Asparagus Risotto image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 cups chicken or vegetable stock
1 1/2 tablespoons butter, plus 1 tablespoon, melted
2 shallots, minced
1 3/4 cups Arborio rice
1/2 cup white wine
2 tablespoons mascarpone cheese
2 tablespoons Parmigiano-Reggiano
8 ounces asparagus, tips trimmed and separated, stems cut into 1-inch sections
Sea salt
Ice water, for chilling
1/4 cup creme fraiche
1 tablespoon lemon juice
Fresh melissa (lemon balm), for serving
Fresh hyssop, sage or mint, for serving
Bear's garlic, for serving

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.

RED RISOTTO



Red Risotto image

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 9

4 medium beets (about 1 1/4 pounds), trimmed
3 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 cups medium-grain rice, such as Vialone Nano or Carnaroli
1/2 cup dry white wine
About 5 cups hot chicken broth
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

  • Preheat oven to 450 degrees.
  • Scrub the beets and place them on a sheet of aluminum foil. Fold up the edges of the foil to seal in the beets. Place the package on a baking sheet. Bake for 45 to 60 minutes, or until the beets are tender when pierced with a knife. Let cool.
  • Peel the beets and chop them. You should have about 2 cups. (The beets can be prepared a day or two ahead and refrigerated.)
  • In a wide saucepan, melt 2 tablespoons of the butter with the olive oil over very low heat. Add the onion and cook until tender and golden, 10 to 20 minutes. Do not let it brown.
  • Add the rice to the onion and stir for 2 minutes, or until hot. Add the wine and cook and stir until the liquid is absorbed. Add the beets and cook for 1 minute. Add about 1/2 cup of the hot broth and cook, stirring constantly, until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring after each addition. After about 10 minutes, stir in salt and pepper to taste. Continue to add broth and stir until the rice is tender but still firm to the bite. If you run out of broth, use hot water.
  • Remove the pan from the heat and stir in one more 1/2 cup of broth. The risotto should be creamy and moist, not dry. Stir in the remaining 1 tablespoon butter until melted. Serve immediately.

ASPARAGUS, JULIENNE CARROTS, AND RED PEPPERS



Asparagus, Julienne Carrots, and Red Peppers image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 5

10 asparagus, stemmed
1 carrot, julienne
1 red pepper, julienne
1/2-ounce butter
Salt and freshly ground black pepper

Steps:

  • Fill a saute pan with water and bring to a simmer. Add the asparagus and cook for 30 seconds. Add the carrots and peppers and cook for another 10 seconds. Strain the water and season the veggies with butter, salt, and freshly ground black pepper. Serve immediately.

CREAM OF ASPARAGUS RISOTTO



Cream of Asparagus Risotto image

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

1 1/2 lbs asparagus
5 cups canned low sodium chicken broth (about)
1 cup water
1 tablespoon butter
1 large onion
2 cups arborio rice or 2 cups medium-grain white rice
1/2 cup dry white wine
2 teaspoons chopped fresh rosemary
1 cup freshly grated parmesan cheese
1/4 cup whipping cream
1 sprig fresh rosemary (to garnish)

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

More about "flounder red pepper cream and asparagus risotto recipes"

ASPARAGUS AND ROASTED RED PEPPER RISOTTO RECIPE
asparagus-and-roasted-red-pepper-risotto image
Add the Broth and Asparagus. Keep pan with arborio over medium heat and add ½ cup vegetable broth. Stir, and let rice absorb almost all the liquid. Repeat, …
From homechef.com
Total Time 35 mins
Calories 520 per serving
See details


ASPARAGUS RISOTTO RECIPE - SIMPLY RECIPES
asparagus-risotto-recipe-simply image
2022-01-30 Add the asparagus: With the last ladle of stock, add the asparagus. Stir and cook for a couple of minutes, until the risotto has absorbed the stock, but is still loose, and the asparagus are just cooked through. Note …
From simplyrecipes.com
See details


10 BEST ASPARAGUS MUSHROOMS RED PEPPER RECIPES | YUMMLY
2022-11-07 butter, flour, shallot, turmeric, pepper, red pepper, cream, salt and 4 more Zucchini Red Pepper Quiche KitchenAid red pepper, zucchini, ground pepper, sharp cheddar cheese, …
From yummly.com
See details


CREAMY RED PEPPER RISOTTO RECIPE - NETMUMS
2020-08-18 To make the risotto, add 1tbsp olive oil to a large saucepan or casserole over a medium heat. Add the diced onion and fry for five minutes, until softened. Add the rice to the pan.
From netmums.com
See details


BEST CREAMY ASPARAGUS AND BACON RISOTTO RECIPE - DELISH
In a pot over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate and drain. Add onion to bacon fat and cook until soft, 5 minutes, then add garlic and cook until …
From delish.com
See details


ASPARAGUS RISOTTO RECIPE - LOVE AND LEMONS
Instructions. Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to …
From loveandlemons.com
See details


TIGER PRAWN, ASPARAGUS AND RED PEPPER RISOTTO - BIGOVEN.COM
Peel and chop the onion and garlic very fine and cook in a pan with a little oil to soften slightly. Add the rice and cook for about 30 seconds, then add the stock and bring to the boil. Simmer …
From bigoven.com
See details


6 ASPARAGUS RISOTTO RECIPES FIT FOR FANCY DINNERS

From allrecipes.com
See details


RECIPE | SAFEWAY
Step 2. To pot with boiling water, stir in couscous and cook until almost tender, about 6 minutes. Then, add asparagus; continue cooking until couscous is tender and asparagus is bright …
From safeway.com
See details


PRAWN, GARLIC, ASPARAGUS AND RED PEPPER RISOTTO
Prawn, Garlic, Asparagus And Red Pepper Risotto recipe: Try this Prawn, Garlic, Asparagus And Red Pepper Risotto recipe, or contribute your own. ... 150 ml Heavy Cream; 4 spears …
From bigoven.com
See details


ASPARAGUS RISOTTO WITH CONFIT TOMATO RECIPE - GREAT ITALIAN CHEFS
When half cooked, add the asparagus cream and finish cooking. 4 asparagus spears, each sliced into 4. 8. Add the asparagus spears, remove from the heat and add the butter and …
From greatitalianchefs.com
See details


FLOUNDER WITH RED PEPPER CREAM SAUCE AND ASPARAGUS RISOTTO …
Save this Flounder with red pepper cream sauce and asparagus risotto recipe and more from Semi-Homemade Cooking 2: Fast Fabulous Meals in Minutes and Nothing Is Made from …
From eatyourbooks.com
See details


Related Search