Asparagus Pea And Mint Risotto Recipes

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MUSHROOM, ASPARAGUS AND PEA RISOTTO

Provided by Trisha Yearwood

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16



Mushroom, Asparagus and Pea Risotto image

Steps:

  • In a medium stockpot, add the chicken stock and heat until warm.
  • In a large stockpot set over medium heat, heat the oil until shimmering, about 2 minutes. Saute the mushrooms, shallots and asparagus until softened, 4 to 6 minutes. Add the garlic and saute until fragrant, 1 more minute. Add the arborio rice and a pinch of salt. Saute for 2 minutes. Then add the wine and cook until the liquid is absorbed, 2 to 4 minutes. Add the stock 1 cup at a time and cook, stirring after each addition, until all of the liquid is absorbed. Season periodically with salt and pepper to taste. (This process takes about 30 minutes of cooking and constant stirring.)
  • Remove the pot from the heat. Stir in the arugula, peas, cream, Parmesan, butter and lemon juice. Top with the mint and serve.

6 to 8 cups chicken stock
5 tablespoons olive oil
2 pounds mixed cremini and shiitake mushrooms, sliced
3 small shallots or 1 large shallot, finely diced
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 garlic cloves, finely chopped
2 cups arborio rice
Salt and freshly ground black pepper
1 cup white wine
1 cup arugula leaves
1 cup frozen peas, defrosted
1/4 cup heavy cream
3 tablespoons grated Parmesan
2 tablespoons salted butter
1 tablespoon fresh lemon juice
5 fresh mint leaves, torn

PEA AND MINT RISOTTO

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13



Pea and Mint Risotto image

Steps:

  • Bring the chicken broth to a bare simmer in a medium saucepan.
  • Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the shallots and garlic, and cook, stirring, until softened, about 2 minutes. Add the Arborio, stirring to coat. Add the wine and simmer until evaporated.
  • Add just enough of the simmering stock to cover the rice. Cook, stirring constantly, until the rice is almost dry; adjust the heat to keep the liquid at a low bubble. Repeat with more stock to cover. Continue to cook in this manner until the rice is creamy and al dente, 20 to 25 minutes total; you may not use all of the broth.
  • Add the peas and cook, stirring, until heated through, about 2 minutes. Stir in the Parmesan, the remaining 2 tablespoons butter and the lemon juice and nutmeg. Add a splash more stock or water if necessary to loosen the risotto. Season with salt and pepper, and stir in the mint.
  • Transfer the risotto to a serving bowl, top with mint leaves and serve with additional Parmesan.

6 cups chicken broth
4 tablespoons unsalted butter
1 tablespoon olive oil
1 medium shallot, finely chopped
1 small clove garlic, minced
1 cup Arborio rice
1/3 cup dry white wine
1 cup frozen peas, thawed
1/2 cup grated Parmesan, plus more for serving
2 teaspoons fresh lemon juice
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh mint, plus a few small leaves for garnish

MINTED PEA AND ASPARAGUS RISOTTO

This spring-themed dish works perfectly as an entrée or as a side dish.

Provided by Alejandro Junger

Categories     HarperCollins     cookbooks     Risotto     Dinner     Vegetarian     Side     Rice     Mint     Coconut     Brown Rice     Asparagus     Pea

Yield 2 servings

Number Of Ingredients 12



Minted Pea and Asparagus Risotto image

Steps:

  • Heat a 2-quart sauce pot over medium-high heat. Melt the coconut oil, then add the onion, cook until translucent, about 2 minutes. Reduce the heat to medium, stir in the rice and cook for an additional 2 minutes. This toasts the rice and gives it a wonderful nutty flavor. Pour in the white wine and allow it to reduce by half before adding 12 ounces of stock. Stir often and allow the rice to absorb most of the liquid before adding more. Continue cooking the rice, adding the liquid in 4-ounce increments and remembering to stir often.
  • When the rice feels just about fully cooked add the asparagus and continue to cook. At this point the rice should be thick and creamy. Add the peas, stir to combine, and heat through. Season with the salts, black pepper, and stir in the mint and coconut butter. Serve immediately.

1 tablespoon coconut oil
1/2 cup small diced onion
1 cup short grain brown rice
8 ounces organic Chardonnay
About 32 ounces chicken or vegetable stock
1/2 cup (about 4 to 5 stalks) asparagus, cut into 1-inch pieces
1/2 cup frozen (thawed) or fresh shucked peas
1/2 teaspoon smoked sea salt
2 teaspoons sea salt
1/2 teaspoon fresh black pepper
2 teaspoon fresh chopped mint
2 to 3 tablespoons coconut butter

PEA, ASPARAGUS, AND FAVA BEAN SALAD

Provided by Melissa Hamilton

Categories     Salad     Bean     Cheese     Side     Easter     Bacon     Asparagus     Pea     Spring     Shallot     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 Servings

Number Of Ingredients 10



Pea, Asparagus, and Fava Bean Salad image

Steps:

  • Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
  • If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
  • Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
  • If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
  • Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
  • Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
  • DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

3 tablespoons extra-virgin olive oil
1 tablespoon finely grated Pecorino or Parmesan
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
2 bunches asparagus, trimmed, stalks peeled if thick
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1/2 cup vegetable oil
1 shallot, thinly sliced
4 slices bacon, cooked and crumbled

PEA RISOTTO

This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas

Provided by Good Food team

Categories     Dinner, Main course, Starter

Time 1h

Yield Serves 4 or 6 as a starter

Number Of Ingredients 9



Pea risotto image

Steps:

  • Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
  • Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
  • Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.

Nutrition Facts : Calories 274 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.91 milligram of sodium

50g butter
1 onion, finely chopped
300g frozen or cooked fresh peas
1.7l hot vegetable stock
350g risotto rice
200ml white wine
25g parmesan, or vegetarian alternative, grated
2 good handfuls pea shoots
extra-virgin olive oil, to drizzle (optional)

ASPARAGUS AND PEA RISOTTO

Delicious vegetarian recipe that takes a lot of stirring but worth it!

Provided by moirawillis

Time 1h

Yield Serves 6

Number Of Ingredients 0



Asparagus and Pea Risotto image

Steps:

  • Melt margarine in large pan and add the shallots, onions, and garlic, coating them well and sweating them on a low heat for about 1-2 minutes
  • add the arborio rice stirring well ensuring all the grains are well coated. Add more margarine if necessary.
  • Keep on a low heat and keep stirring until the rice starts to turn translucent (can take about 15 minutes).
  • Add a small quantity of wine at a time and it will quickly be absorbed as you keep stirring. Continue until all the wine has been added and absorbed.
  • Next do the same with the half of the stock, just gradually add a little at a time and add more until it has been absorbed. Now add the ground pepper and a little salt, then the asparagus
  • Start adding the remainder of the stock, the peas and the 3/4 of the grated parmesan, stirring continually.
  • Keep stirring until all the stock has been absorbed. The risotto should have a creamy consistency, with the rice and vegetables cooked 'al dente'.
  • If more cooking is required, just add a little more stock and keep stirring.
  • Serve right away, garnished with the remainder of the grated parmesan and a few sprigs of parsley.
  • Serve up with a nice glass of chilled white wine.

BAKED CHICKEN, LEMON AND PEA RISOTTO

Make and share this Baked Chicken, Lemon and Pea Risotto recipe from Food.com.

Provided by lindseylcw

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10



Baked Chicken, Lemon and Pea Risotto image

Steps:

  • preheat oven to 200C 400F.
  • heat a fry pan over high heat add oil and chicken and cook for 3 mins each side or until well browned, set aside.
  • add leeks and zest to the pan and cook for 5 mins until leeks are golden.
  • place leek mix, rice and stock in a baking dish, cover tightly with lid or foil and bake for 20 mins.
  • add chicken and peas to the risotto and cover tightly and bake for further 20 mins.
  • the risotto will be quite liquid at this stage.
  • stir the parmesan, lemon juice, mint and salt and pepper through the risotto.
  • stir for 2 mins to thicken then serve.

Nutrition Facts : Calories 625.2, Fat 13, SaturatedFat 3.2, Cholesterol 14.5, Sodium 596.1, Carbohydrate 104.8, Fiber 6.2, Sugar 9.7, Protein 20.1

2 tablespoons olive oil
3 chicken breast fillets, quartered
2 leeks, sliced
1 tablespoon lemon zest
2 cups arborio rice or 2 cups carnaroli rice
5 cups chicken stock
1 1/2 cups frozen peas
2 tablespoons lemon juice
1/4 cup parmesan cheese, finely grated
2 tablespoons chopped mint

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From goodfood.com.au


RISOTTO WITH PEAS, MINT & LEMON - RECIPE - FINECOOKING
Continue to simmer and stir until the peas are just cooked and the rice is just tender to the tooth, another 3 to 4 min. Stir in another splash of broth if the risotto is too thick. Remove the pot from the heat and stir in the mint, lemon juice, lemon zest, the remaining 2 Tbs. butter, and the Parmigiano. Season with salt to taste.
From finecooking.com


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