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.
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
SLOW-COOKER ASPARAGUS-BARLEY RISOTTO
Lighten your cooking load and liven up your Easter spread with our easy slow-cooker risotto. This creamy rice dish is usually made with Arborio rice, but we love it with the toothsome nuttiness (and fiber) of barley. Have your guests add a squeeze of lemon for an extra pop of brightness.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in the barley and thyme, and cook, stirring, until the barley is just golden, about 2 minutes more.
- Transfer the barley mixture to a 6-quart slow cooker, and add the broth, 1 1/2 cups water and 1/2 teaspoon salt. Cover, and cook on high until the liquid is absorbed and the barley is tender, about 3 hours.
- Discard the thyme, and stir in the asparagus. Return the lid to the pot, and cook until the asparagus is tender, 30 minutes more. Stir in the Parmesan, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto to the desired consistency with warm water, as needed. Fold in the parsley and mint, and serve with lemon wedges on the side.
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.
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.
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 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
RISOTTO WITH ASPARAGUS AND MORELS
Provided by Moira Hodgson
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Follow by straining the soaking liquid through several layers of cheesecloth and then rinse the morels under running water before slicing them.
- Prepare the fresh morels. Rinse the morels quickly under cold running water and dry them with paper towels. Slice the tops and stems. In a small skillet, soften the shallots in one tablespoon of the butter over moderate heat. Add all the mushrooms and the strained soaking liquid, cover and cook gently for five minutes. Meanwhile, bring the chicken stock to a slow simmer.
- Heat one tablespoon butter and the olive oil in a large, heavy skillet and add the rice. Cook, stirring, until the grains are coated with the butter. Add a cup of the hot stock and cook, stirring frequently, until the rice has absorbed the liquid. Add the mushrooms and season them with salt and pepper to taste, and add the white wine.
- When the liquid has evaporated, add the asparagus, reserving the tips in another one-half cup of the stock. Continue adding the stock, one-half cup at a time as the rice absorbs the liquid, stirring continuously. Add the asparagus tips after the rice has cooked for about 12 minutes, and continue adding the broth, one-half cup at a time, stirring frequently. Continue adding liquid and stirring until the rice is creamy and tender, but just slightly al dente. Correct seasoning, stir in the Parmesan cheese and the remaining butter and sprinkle with parsley.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 1226 milligrams, Sugar 8 grams, TransFat 0 grams
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
ASPARAGUS RISOTTO
It's Italian! From its creamy texture and slow cooking to its flavors of garlic, pine nuts and Parmesan, this side dish is a keeper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- In 3- to 4-quart saucepan, heat broth and water to boiling. Reduce heat; simmer while preparing risotto.
- Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion, carrot and garlic; cook 2 to 3 minutes, stirring occasionally, until onion and carrot are tender. Stir in wine; cook 1 minute or until wine boils. Stir in rice, salt and 1 cup simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until liquid is absorbed and stirring frequently.
- When 4 cups liquid have been absorbed, stir in asparagus. Test rice for doneness, and continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy (process takes 15 to 20 minutes).
- Remove skillet from heat. Stir in pine nuts and cheese. Serve immediately.
Nutrition Facts : Calories 350, Carbohydrate 58 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 2 g, TransFat 0 g
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.
ASPARAGUS PASTA BAKE
This asparagus pasta bake is a slightly fancier version of the baked ziti classic.
Provided by PaulD
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ziti Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil; cook ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
- Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
- Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
- Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes.
- Spread 1 cup tomato sauce on the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
- Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 456.4 calories, Carbohydrate 55.2 g, Cholesterol 32.6 mg, Fat 15.8 g, Fiber 4.5 g, Protein 23.3 g, SaturatedFat 7.3 g, Sodium 801.2 mg, Sugar 7.5 g
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
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.
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
ASPARAGUS BOCCONCINI
Make and share this Asparagus Bocconcini recipe from Food.com.
Provided by Mirj2338
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray the asparagus lightly with an olive oil spray and stick the in the oven at 400°F/190°C with a few thinly sliced garlic cloves for about 5 minutes.
- To assemble: place asparagus on a plate, scatter bocconcini and olives on top and sprinkle combined oil and vinegar dressing over.
- If you like you may add a few leaves of roughly chopped fresh basil leaves as an added garnish.
- Serve either at room temp or refrigerate till serving time.
BOBBY FLAY'S QUICK SAFFRON RISOTTO WITH ROASTED ASPARAGUS
From the April/14/2006 Life Magazine. A bit of a pain to make, but very good. I used one can of Broth and 3 cups of chicken bouillon. If you need more just add water.
Provided by John W Wenzelburger
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Asparagus:.
- Preheat Oven to 425 degrees.
- Put Asparagus on foil lined, rimmed baking sheet.
- Toss with some of the oil.
- Salt and pepper spread out on sheet.
- Roast for 6 to 8 minutes.
- Cut roasted Asparagus into ½ inch pieces on bias, set aside.
- Rice:.
- In Medium pot Heat Stock to a simmer over high heat.
- When bubbles form reduce heat till barely bubbling.
- Add Saffron and stir every 5 minutes or so.
- In a large high sided sauté pan, sauté Onion for 4 to 5 minutes.
- Add Garlic and sauté for 1 minute.
- Add Rice to pan stirring to keep it from sticking for 2 minutes.
- Add Wine to pan and stir until absorbed.
- Add one Cup of stock stir until absorbed then add another cup.
- Keep adding Stock one Cup at a time until you use all of it.
- This will take 20 to 30 minutes.
- The rice may not look done until most of the liquid is gone. The final product should be thick and creamy.
- Stir in Asparagus and Cheese and cook for a few minutes.
- Season with salt and Pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 530.2, Fat 19.6, SaturatedFat 4.1, Cholesterol 14.5, Sodium 845.2, Carbohydrate 61.5, Fiber 5.4, Sugar 8.4, Protein 17.9
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