Asparagus And Leek Risotto With Prosciutto Recipes

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

RISOTTO WITH ASPARAGUS AND PROSCIUTTO

Make and share this Risotto With Asparagus and Prosciutto recipe from Food.com.

Provided by Laka

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10



Risotto With Asparagus and Prosciutto image

Steps:

  • Prepare and trim asparagus*. Cut stalks into 2 cm long pieces, reserve the tips.
  • Place ⅔ of stalk pieces, 1 cup broth and 1 cup water in blender and puree until almost smooth. Set aside.
  • Sauté onion in olive oil and 1 tablespoon butter for 5 minutes in a large pan, over medium heat.
  • Add prosciutto and sauté for 3 more minutes.
  • Add rice and stir to coat the grains for 2 minutes. Add wine and cook until absorbed, stirring often, about 2 minutes.
  • Add ½ cup stock and simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more stock as needed and allowing liquid to be absorbed before adding more, stirring often.
  • Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding stock as needed and stirring often, about 10 minutes longer.
  • Add reserved asparagus puree and stir until absorbed, about 3 minutes.
  • Stir in the remaining butter, Parmesan and cream but do not return to the heat.
  • * Slightly bend each stalk and allow it to „snap" naturally - it will break exactly at the point where the stalk begins to be thick and woody. Remove these hard parts.

Nutrition Facts : Calories 682.2, Fat 24.4, SaturatedFat 11.7, Cholesterol 50.5, Sodium 295.3, Carbohydrate 90.3, Fiber 5.9, Sugar 3.9, Protein 15.2

500 g asparagus
2 cups hot vegetable stock, from 1 cube
2 tablespoons olive oil
3 tablespoons butter, divided (1 + 2)
1 large onion, chopped
100 g prosciutto, slices chopped
2 cups arborio rice
1 cup dry white wine
1/2 cup parmesan cheese, grated
1/4 cup cream

WILD MUSHROOM AND ASPARAGUS RISOTTO

Provided by Alton Brown

Categories     side-dish

Number Of Ingredients 11



Wild Mushroom and Asparagus Risotto image

Steps:

  • In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
  • In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
  • Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
  • *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
2 ounces grated Parmesan, approximately 1/2 cup
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg

ASPARAGUS AND LEEK RISOTTO WITH PROSCIUTTO

Categories     Pork     Rice     Vegetable     Appetizer     Asparagus     Leek     Summer     Prosciutto     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 10



Asparagus and Leek Risotto with Prosciutto image

Steps:

  • Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water to cool. Drain.Bring broth to boil in medium saucepan. Reduce heat to very low; cover and keep warm.
  • Meanwhile, melt butter with oil in heavy large saucepan over medium heat. Add leek and sauté until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup hot chicken broth. Reduce heat and simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 30 minutes. Add asparagus and stir until heated through, about 2 minutes. Remove from heat. Stir in prosciutto, Parmesan and parsley. Season with salt and pepper and serve.

1 pound asparagus spears, tough ends trimmed, cut diagonally into 1/2-inch pieces
5 cups canned low-salt chicken broth
3 tablespoons butter
1 tablespoon olive oil
1 cup thinly sliced leek (white and pale green parts only)
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
2 ounces prosciutto, minced (about 1/4 cup)
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

ASPARAGUS-LEEK RISOTTO

Make and share this Asparagus-Leek Risotto recipe from Food.com.

Provided by JackieOhNo

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12



Asparagus-Leek Risotto image

Steps:

  • Roast asparagus: place asparagus in a single layer on a baking s heet. Brush evenly with 1 T. olive oil; lightly sprinkle with salt and black pepper. Bake, uncovered, in 450-degree oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds into 2-inch pieces; set aside all asparagus.
  • While the asparagus is roasting, cook leeks in a large saucepan in 1 T. olive oil until tender. Stir in uncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown.
  • In another saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes in total).
  • Stir in any remaining broth. Cook and stir just until rice is tender and creamy.
  • Stir in asparagus pieces, cheese, parsley, lemon zest, lemon juice, and pepper. Top with asparagus spears and lemon slices.

Nutrition Facts : Calories 349.9, Fat 10.8, SaturatedFat 2.8, Cholesterol 7.3, Sodium 720.9, Carbohydrate 52.3, Fiber 5.1, Sugar 3.1, Protein 13

3/4 lb asparagus, trimmed
2 tablespoons extra virgin olive oil
salt and pepper, to taste
1 1/2 cups sliced leeks (white and light green parts only)
1 cup arborio rice or 1 cup short-grain rice
3 cups chicken broth
1/3 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon freshly ground coarse black pepper
1 lemon, sliced

LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA

Contrary to popular belief, you don't have to stir risotto constantly, but achieving a creamy risotto with slightly toothsome grains does require some attention. During the cooking process, the rice should always be lightly coated in liquid and bubbling energetically, and the liquid needs to be added gradually: Add just before the rice threatens to stick to the bottom of the pan. For the creamiest results, stir more frequently and more vigorously during the second half of the cooking, when the grains begin to release their starch.

Provided by Susan Spungen

Categories     dinner, grains and rice, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12



Leek Risotto With Sugar Snap Peas and Pancetta image

Steps:

  • Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It's OK if they're not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
  • Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
  • Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
  • Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
  • Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it's nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
  • Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.

1 1/2 tablespoons olive oil
3 ounces thinly sliced pancetta or bacon
1 quart chicken stock
3 large leeks, white parts only, split lengthwise, sliced 1/4-inch thick and thoroughly washed (about 3 cups)
2 garlic cloves, smashed
Kosher salt and black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
1 tablespoon unsalted butter
2 ounces grated Pecorino (about 3/4 cup), plus more for topping
8 ounces sugar snap peas, strings removed, snap peas halved lengthwise
1/2 cup snipped chives (optional)

ASPARAGUS, LEEK, AND GRUYERE QUICHE

This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 9



Asparagus, Leek, and Gruyere Quiche image

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
  • In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
  • Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

1 tablespoon butter
1 leek (white and light green parts only), halved and thinly sliced, then well washed
Coarse salt and ground pepper
1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1 1/4 cups half-and-half
Ground nutmeg
Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
1 cup shredded Gruyere cheese (4 ounces)

MUSHROOM AND ASPARAGUS RISOTTO

This recipe for mushroom and asparagus risotto is courtesy of Martha's personal chef, Pierre Schaedelin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11



Mushroom and Asparagus Risotto image

Steps:

  • Remove stems from mushrooms; set aside. Cut mushrooms into 1/2-inch pieces. Set aside two-thirds of the mushrooms and coarsely chop the remaining mushrooms; set aside. Place porcini mushrooms, mushroom stems, and 6 cups water in a medium saucepan. Cover and bring to a boil over high heat. Let boil for 2 minutes; immediately remove from heat and let stand 15 to 20 minutes. Strain mixture through a fine mesh sieve into another medium saucepan; discard solids. Place mushroom stock over low heat and keep covered until ready to use.
  • Cut 2 inches from the top of asparagus; set aside. Cut remaining portion of the asparagus crosswise into 1/4-inch pieces. Bring a small saucepan of salted water to a boil; prepare an ice-water bath. Place asparagus tips in boiling water and cook until tender-crisp, about 2 minutes; drain and immediately transfer to ice-water bath to cool. Drain and set aside. Repeat process with 1/4-inch asparagus pieces.
  • Heat 3 tablespoons olive oil in a medium saucepan over low heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 2 minutes.
  • Add rice and stir to coat. Add wine and increase heat to medium-high; season with 2 teaspoons salt. Let cook, stirring, until liquid is almost evaporated, about 2 minutes. Add 1/2 cup of the warm mushroom stock and cook, stirring constantly, until liquid is almost evaporated, about 2 minutes. Repeat this process 2 more times.
  • Add reserved coarsely chopped mushrooms and season with 1 teaspoon pepper. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring, until liquid has almost evaporated, about every 2 minutes, until rice is al dente, 20 to 30 minutes total.
  • Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add remaining two-thirds of the mushrooms and cook, stirring, until golden brown, about 2 minutes; season with salt and pepper. Add asparagus tips and cook until lightly browned, about 1 minute more. Remove from heat and set aside.
  • Add 1/4-inch pieces of asparagus to risotto and cook, stirring, for 1 minute. Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined. Season with salt and pepper.
  • Divide risotto evenly among 4 serving plates. Top with sauteed mushrooms and asparagus tips. Drizzle with olive and serve immediately.

1 pound assorted mushrooms, such as oyster and cremini, cleaned
1 ounce dried porcini mushrooms
1 bunch asparagus, trimmed
1/2 cup plus 1 tablespoon olive oil, plus more for serving
1 large clove garlic, finely chopped
1 onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
Coarse salt and freshly ground black pepper
6 tablespoons unsalted butter
1 cup freshly grated parmesan cheese

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



Asparagus risotto image

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

1 bunch asparagus (about 200g)
800ml vegetable stock
1 tbsp olive oil
25g butter
1 small onion , finely chopped
175g risotto rice
100ml white wine or vermouth (optional)
25g parmesan or vegetarian alternative, finely grated

LEEK & BACON RISOTTO

A handful of ingredients and a quick and simple method - midweek cooking couldn't be easier

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 8



Leek & bacon risotto image

Steps:

  • Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
  • Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.

Nutrition Facts : Calories 445 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 1.81 milligram of sodium

1 ½l chicken stock
1 tbsp olive oil
4 streaky smoked bacon rashers, cut into pieces
3 large leeks , chopped
300g risotto rice
125ml white wine
50g grated parmesan
1 bunch chives , chopped

RISOTTO WITH LEEKS, SHIITAKE MUSHROOMS, AND TRUFFLES

How to Make Risotto With Shiitake Mushrooms and Leeks and Truffles

Provided by Gabriel Rucker

Yield Makes 6-8 first-course servings

Number Of Ingredients 18



Risotto with Leeks, Shiitake Mushrooms, and Truffles image

Steps:

  • For leeks:
  • Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
  • For mushrooms:
  • Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • For risotto:
  • Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.

Leeks:
2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
3/4 cup whipping cream
Mushrooms:
1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
1 large onion, halved, thinly sliced lengthwise
1/4 cup (1/2 stick) butter, melted
1 tablespoon white truffle oil
1 teaspoon minced fresh thyme leaves
Risotto:
4 tablespoons (1/2 stick) butter, divided
1 large onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
5 cups (or more) hot vegetable broth
1/2 cup grated Parmesan cheese
2 teaspoons shaved or chopped black truffle (optional)
Chopped fresh parsley

More about "asparagus and leek risotto with prosciutto recipes"

RISOTTO WITH ASPARAGUS AND BUFFALO MOZZARELLA - FOOD & WINE
Cut the asparagus into 1-inch lengths. Cover the stock and keep at a bare simmer. Advertisement. Step 2. Heat 1/4 cup of the olive oil in a large saucepan. Add the onion, leek …
From foodandwine.com


ASPARAGUS AND LEEK RISOTTO WITH PROSCIUTTO RECIPE
Bon Appétit, June 1998
From friendseat.com


LEEK AND PROSCIUTTO GRATIN - LIDIA
Directions. Preheat oven to 400 degrees. Spread the butter in the bottom of an 11-by-7-inch gratin dish. Arrange the halved leeks in the bottom of a large skillet in one layer, and add water to …
From lidiasitaly.com


32 FRESH AND FLAVORFUL ASPARAGUS RECIPES | SOUTHERN LIVING
Recipe: Honey-Soy Glazed Salmon with Veggies and Oranges. Sweet honey-soy glaze gets a splash of citrus from the oranges, a flavor combination that pairs well with …
From southernliving.com


ASPARAGUS RISOTTO WITH LEMON OIL AND CRISPY LEEK - NEWS | KHALEEJ …
Friday, Jan 28, 2022 | Jamada Al-Aakhirah 25, 1443. 00: 00: 00. UAE
From khaleejtimes.com


ASPARAGUS AND CRISPY PROSCIUTTO RISOTTO RECIPE : SBS FOOD
Snap off the ends of the asparagus spears and cut the tips into 3cm pieces. Blanch 3–4 minutes in boiling water and refresh. Heat a heavy-based frying pan, add a splash of olive oil and cook ...
From sbs.com.au


ASPARAGUS RISOTTO WITH PROSCIUTTO RECIPE | EAT YOUR BOOKS
From now on we will only eat asparagus risotto topped with prosciutto. Delicious! Breadcrumbs on April 05, 2015 p. 234 - This dish is just screaming springtime and with the sh#&ty winter …
From eatyourbooks.com


RECIPE: ASPARAGUS AND LEEK RISOTTO WITH PROSCIUTTO - EAST …
Recipe: Asparagus and Leek Risotto with Prosciutto
From eastbaytimes.com


ASPARAGUS, LEEK AND LEMON RISOTTO | WILLIAMS SONOMA
Top Products From Your Search. Stores. Design Services
From williams-sonoma.ca


ASPARAGUS AND LEEK RISOTTO
The leek and asparagus combo is perfect for spring and the aromas of both fill the kitchen while this one is cooking. Once they are all sliced and diced cook the leek in butter …
From themealplanmummy.wordpress.com


30 EASY AND TASTY WAYS TO USE PROSCIUTTO
Antipasto Bake. Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in …
From tasteofhome.com


RISOTTO · THYME FOR COOKING
Recipes for Risotto Main Courses and Side Dishes. In Italy, risotto is a second course….. Recipes are for 2. Sides ~ Chicken, etc. ~ Beef & Veal ~ Ham, Sausage, Pork ~ Lamb, …
From thymeforcookingblog.com


GOLDEN-PUFFED PROSCIUTTO, ASPARAGUS, LEEK AND RICOTTA TARTS RECIPE
40 gram butter; 1 leek, trimmed and sliced into 5mm rounds; 1 1/2 teaspoon thyme leaves; 2 frozen puff pastry sheets, thawed and halved; 1 bunch asparagus, trimmed and cut …
From foodtolove.co.nz


PROSCIUTTO RISOTTO RECIPES | BIGOVEN
prosciutto risotto recipes; recipes from around the world from real cooks
From bigoven.com


MUSHROOM AND ASPARAGUS RISOTTO RECIPE - SERIOUS EATS
Directions. Place the chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from …
From seriouseats.com


ASPARAGUS RISOTTO WITH PROSCIUTTO DI PARMA RIBBONS
Fresh seasonal asparagus is so flavourful on its own you don’t even need much to make this risotto work. Feel free to skip Parma ham if you are a vegetarian. This way you can …
From vikalinka.wordpress.com


PEA ASPARAGUS AND PROSCIUTTO RISOTTO – DELICIOUS FOOD AT HOME
2. Finely chop the leek and onion, discarding the green part of the leek. Place these in a large shallow pan and fry in a little oil on a low heat until softened. 3. Add the garlic, lemon …
From deliciousfoodathome.wordpress.com


PASTA WITH PEAS AND PROSCIUTTO - CULINARY HILL
Instructions. In a large pot, bring 4 quarts water and 1 tablespoon salt to a rapid boil. Add pasta and cook 9 minutes. Add asparagus and peas and cook 3 minutes longer, 12 …
From culinaryhill.com


LEEK RISOTTO WITH KALE PESTO AND CRISPY PROSCIUTTO
While the risotto cooks, heat the oven to 180°C fan/gas 6. Arrange the prosciutto on a large baking sheet and bake for 10-12 minutes until crispy. To serve, swirl a few tbsp of pesto into …
From deliciousmagazine.co.uk


ASPARAGUS AND LEEK RISOTTO | - TASTY YUMMY FOOD
Dice asparagus diagonally and once stock reaches a boil, blanch asparagus for 1-2 minutes. Strain asparagus with a slotted spoon and run under cold water. Set aside and …
From tastyyummyfood.wordpress.com


HOW TO MAKE FARRO RISOTTO WITH CRISPED PROSCIUTTO RECIPE
Add asparagus and remaining 1 cup simmering stock mixture, and cook until asparagus is tender, about 3 minutes. Remove from heat, and stir in Parmesan and pepper. Remove from …
From health.com


RISOTTO PROSCIUTTO RECIPES | BIGOVEN
risotto prosciutto recipes; recipes from around the world from real cooks
From bigoven.com


21 ASPARAGUS RECIPES | LEITE'S CULINARIA
Grilled Asparagus, Prosciutto, and Poached Egg 19/21 Spring asparagus gets the luxe treatment with prosciutto, knee-wobblingly rich and buttery croutons, and a gently poached …
From leitesculinaria.com


CREAMY ASPARAGUS, PEA AND LEEK VEGAN RISOTTO – PLANT POWERED …
Cut up the asparagus into small discs leaving the tips for garnish. Put about 1 litre of veggie stock in a pan on the stove and simmer. In a large flat pan over medium heat, heat …
From plantpoweredkatie.wordpress.com


RECIPE: ASPARAGUS AND LEEK RISOTTO WITH PROSCIUTTO
Click to share on Facebook (Opens in new window) Click to share on Twitter (Opens in new window)
From mercurynews.com


RISOTTO WITH PROSCIUTTO AND PEAS RECIPE | CDKITCHEN.COM
Heat the chicken broth in a saucepan over high heat. Bring to a boil then reduce the heat to low to keep the broth warm. In a large skillet, heat the olive oil over medium-high heat. Add the …
From cdkitchen.com


DON’T MISS OUT ON SPRING ASPARAGUS, RAMPED UP WITH CRISPY …
Heat a large nonstick skillet over medium-high heat. When the pan is hot, add as many prosciutto slices as will fit in a single layer and fry, turning once, until crisp, 1 to 2 …
From sfchronicle.com


SPRING RISOTTO WITH RAMPS, ASPARAGUS, AND MORELS - FINECOOKING
Preparation. In a medium sauté pan, heat the butter until foaming, then add the ramps and sauté until softened, about 2 minutes. Add the asparagus and sauté another 1 to 2 minutes. Set …
From finecooking.com


LEEK RISOTTO WITH LEMON CRUMBS RECIPE | DELICIOUS. MAGAZINE
Method. Warm half the oil in a large frying pan. Chop the leeks, garlic and onion. Add them to the pan, season and fry gently for 5-7 minutes, stirring now and then, until softened.
From deliciousmagazine.co.uk


BAREFOOT CONTESSA | ASPARAGUS & PROSCIUTTO BUNDLES | RECIPES
Drain and pat the asparagus dry. Gather 6 to 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 6 …
From barefootcontessa.com


PROSCIUTTO, ASPARAGUS, LEEK AND RICOTTA TARTS | FOOD TO LOVE
40 gram butter; 1 leek, trimmed and sliced into 5mm rounds; 1 1/2 teaspoon thyme leaves; 2 frozen puff pastry sheets, thawed and halved; 1 bunch asparagus, trimmed and cut …
From foodtolove.co.nz


FAVA BEAN RISOTTO & FRESH MOZZARELLA & PROSCIUTTO RECIPE
Set aside. Step 4. Bring broth and water to a simmer in a medium saucepan (do not boil); keep warm over low heat. Step 5. Melt butter in a medium sauté pan over medium-high heat. Add …
From myrecipes.com


11 DISHES FEATURING SPRING VEGETABLES RECIPE | BON APPéTIT
Lasagna with Asparagus, Leeks, and Morels . View Recipe. 5/11. Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto. View Recipe. 6/11. Sautéed Chicken Paillards …
From bonappetit.com


MUSHROOM RISOTTO WITH ASPARAGUS AND LEEK – KURABERRY
1 small bunch asparagus (4-5 spears) chopped into 1-2 inch pieces; 250g (about 2 cups) mushrooms (I used portabellini), roughly chopped; 1 small leek; 1 tbsp Pecorino …
From kuraberry.wordpress.com


RECIPES/ASPARAGUS-AND-LEEK-RISOTTO-WITH-PROSCIUTTO …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


ASPARAGUS, MUSHROOM, LEEK, AND CHEESE GALETTE RECIPE
1 pound ( 450g) asparagus, woody ends trimmed, stalks cut on the bias 1/4 inch thick, tips reserved. 1 teaspoon minced fresh thyme leaves. 4 tablespoons ( 60g) unsalted …
From seriouseats.com


PROSCIUTTO-WRAPPED ASPARAGUS WITH FETA RECIPE - CUISINART
1.Preheat oven or grill to 400° Fahrenheit, and lightly grease a large baking pan with olive oil. 2.Cut or snap off the woody ends of the asparagus spears. 3.Wash and pat the asparagus …
From cuisinart.com


GOAT CHEESE RISOTTO WITH ASPARAGUS - FOXES LOVE LEMONS
Make the Goat Cheese Risotto: In small covered saucepot, heat broth over medium heat. When simmering, turn off heat and keep covered. In large high-sided skillet, heat butter …
From foxeslovelemons.com


Related Search