ASPARAGUS WITH GREMOLATA
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cook asparagus in shallow, simmering salted water 5 minutes. Drain, arrange on a platter and drizzle with extra-virgin olive oil.
- While asparagus cooks, make a pile of garlic, lemon zest, parsley and anchovies. Finely chop all of the ingredients together to form gremolata.
- Sprinkle the gremolata paste liberally over the hot asparagus with extra-virgin olive oil. Serve hot or room temperature.
FRESH CRAB AND PEA RISOTTO
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the stock in a medium saucepan and keep it simmering over low heat.
- In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, heat the butter and olive oil over medium heat. Add the shallots, fennel, and poblano pepper and cook for 5 minutes, stirring occasionally. Stir in the garlic, thyme, saffron, and red pepper flakes and cook for 2 minutes. Add the rice and stir to coat all the grains with butter and oil. Add the wine and cook over medium-low heat, stirring constantly, for 5 minutes, until almost all the liquid has been absorbed. Add 1/2 cup of the simmering stock to the rice and cook, stirring frequently (see Cook's Note). When the stock is almost completely absorbed, continue adding stock, 1/2 cup at a time, simmering the risotto until the stock is absorbed each time before adding more stock. Cook until the rice is al dente; it should take between 25 and 30 minutes.
- When the rice is done, stir in the creme fraiche, 2 teaspoons salt, and 1 teaspoon black pepper. Fold in the crabmeat and peas and cook over low heat for 2 minutes, until the crabmeat is warmed through. Add just enough simmering stock to make the risotto moist and creamy. Serve hot in large, shallow bowls and sprinkle with chives and lemon zest.
CRAB AND ASPARAGUS RISOTTO
Creamy risotto is perfectly flavored with Swanson® Chicken Broth, dry white wine, tender crabmeat, crisp asparagus, diced orange pepper, chopped onion and Parmesan cheese.
Provided by Allrecipes Member
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in a 4-quart saucepan over medium heat. Add the pepper and onion and cook for 3 minutes or until the vegetables are tender. Add the rice and cook and stir for 2 minutes or until the rice is opaque. Add the wine and cook and stir until it's absorbed. Stir 2 cups of the hot broth into the rice mixture. Cook and stir until the broth is absorbed, maintaining the rice at a gentle simmer. Continue cooking and adding broth, 1/2 cup at a time, stirring until it's absorbed after each addition before adding more. Add the asparagus and crabmeat with the last broth addition. Stir the cheese into the risotto. Remove the pan from the heat. Cover and let it stand for 5 minutes. Serve the risotto with additional cheese.
Nutrition Facts : Calories 287 calories, Carbohydrate 45.3 g, Cholesterol 27.5 mg, Fat 4.9 g, Fiber 1.5 g, Protein 12.3 g, SaturatedFat 1 g, Sodium 867.6 mg, Sugar 2.2 g
RISOTTO WITH ASPARAGUS
Provided by Moira Hodgson
Categories dinner, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
- In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
- Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
- Stir in the cheese, correct seasoning, sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 926 milligrams, Sugar 7 grams, TransFat 0 grams
CRAB & SAFFRON RISOTTO
Enjoy this crab and saffron risotto for a comforting family supper. A good risotto starts with the rice - try to use a quality carnaroli or arborio rice
Provided by Esther Clark
Categories Dinner
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over a low heat. Add the onion and a pinch of salt and cook over a low heat for 12 mins until softened. Add the garlic and cook for 1 min. Tip in the rice, then turn up the heat to medium and fry for 3 mins. Pour in the wine and bring to the boil until the liquid is reduced by half.
- Turn the heat up to high and pour half the stock into the pan, stirring continuously until most of the stock has been absorbed. Add more stock, a ladleful at a time, letting each addition be absorbed before adding the next, stirring continuously (you will need most of the stock). This should take around 18-20 mins,by which point the rice should be cooked with a slight al-dente bite to it. Add the butter, both types of crabmeat, the saffron, cheese and the lemon zest and juice, and stir everything together. Season to taste, adding a little more stock to loosen if you need to. Spoon into shallow bowls and top with the herbs.
Nutrition Facts : Calories 630 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 2.2 milligram of sodium
ASPARAGUS WITH GREMOLATA BUTTER
Categories Garlic Side Sauté Low Carb Quick & Easy Lemon Asparagus Parsley Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly, and drain again. (Can be made 1 day ahead. Pat dry; wrap in paper towels, then plastic, and refrigerate.)
- Melt butter in heavy large skillet over medium-high heat. Add lemon peel and garlic and stir 30 seconds. Add asparagus and toss to coat. Sprinkle lemon juice over. Sauté until asparagus is heated through and coated with butter sauce, about 3 minutes. Season asparagus with salt and pepper. Transfer to platter. Sprinkle with parsley and serve.
ASPARAGUS WITH GREMOLATA, LEMON AND OLIVE OIL
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy - and it only takes a few minutes to put together.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 5m
Yield Serves six
Number Of Ingredients 8
Steps:
- Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
- Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 3 grams
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, CRAB, AND ORANGE SALAD
Categories Salad Fruit Mustard Shellfish Vegetable Quick & Easy Lunch Orange Crab Asparagus Spring Healthy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus. Set 6-inch asparagus tips aside. Slice remaining asparagus into 1/4-inch-thick rounds. Transfer slices to large bowl. Mix in 1/2 cup chives.
- Cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Drain off juices. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper.
- Whisk 3 tablespoons fresh orange juice, sugar, vinegar, and orange peel in medium bowl until sugar dissolves. Whisk in mustard. Season dressing to taste with salt and pepper. Divide asparagus stalks among 6 plates. Mound salad in center of plates. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives.
CRAB & ASPARAGUS PAPPARDELLE
Crab is so good to serve in the spring - combined with fresh egg pappardelle and asparagus, it makes a stunning seasonal dish. Pair it with a rocket salad
Provided by Rosie Birkett
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a heavy-bottomed frying pan. Add the fennel seeds, chilli, shallots, parsley stalks, lemon zest and seasoning, and fry for about 5 mins, or until softened and aromatic. Add the tomato purée, cook for a couple of mins, then deglaze with the vermouth. Add half the crabmeat, stir to create a thick sauce, then remove from the heat while you cook the pasta.
- Bring a large pan of salted water to the boil and cook the pasta until al dente. With 3 mins remaining, add the asparagus, then use a slotted spoon to transfer the pasta and asparagus to the crab pan. Put the crab pan back on the heat, add a couple of spoonfuls of pasta water to loosen and toss together, coating the pasta in the sauce. Add the rest of the crabmeat, crème fraîche and lemon juice, and warm through. Divide between plates and garnish with parsley, chives and hazelnuts.
Nutrition Facts : Calories 576 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium
ASPARAGUS RISOTTO
Make and share this Asparagus Risotto recipe from Food.com.
Provided by Gay Gilmore
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in the pan and add the onions on medium-low heat.
- Cook for 4 minutes, then add the garlic.
- Cook for 1 minute, then add the rice.
- Stir until well coated.
- Add 1/2 cup of stock to the rice, stirring until absorbed.
- Then add the asparagus.
- Continue adding the stock in 1/2 cup increments, stirring after each addition until the stock has been absorbed.
- (Should take about 20-25 minutes.) Add the cream, cheese, and basil stirring gently to combine.
Nutrition Facts : Calories 518.1, Fat 16.7, SaturatedFat 9.6, Cholesterol 46.2, Sodium 1173.6, Carbohydrate 68.6, Fiber 4.4, Sugar 3.2, Protein 22.4
More about "asparagus risotto with crab and orange gremolada recipes"
ASPARAGUS RISOTTO WITH CRAB AND ORANGE GREMOLADA
From delish.com
Cuisine ItalianEstimated Reading Time 2 minsServings 4
ASPARAGUS AND CRAB RISOTTO | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 4-6Energy 389 CaloriesCarbohydrate 44 gFat 13 g
ASPARAGUS RISOTTO WITH CRAB AND ORANGE GREMOLADA
From foodandwine.com
4/5 Servings 4
- Bring the broth and water to a simmer in a medium pot. Cook the asparagus in the broth until just done, about 4 minutes. Remove with a slotted spoon. Put in a colander, rinse with cold water, and drain. Keep the broth at a simmer.
- In a large pot, melt 1 tablespoon of the butter with the oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
- Add the vermouth and salt. Cook, stirring, until the vermouth is absorbed. Add about 1/2 cup of the simmering broth; cook, stirring frequently, until absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking, adding broth 1/2 cup at a time and letting the rice absorb it before adding more. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that isn"t absorbed should be thickened by the starch from the rice. You may not need all of the liquid, or you may need more broth or water.
- Stir in the asparagus, crab, orange zest, garlic, parsley, pepper, and the remaining 1 tablespoon butter. Cook until heated through.
ASPARAGUS RISOTTO WITH CRAB & ORANGE GREMOLADA RECIPE
From myrecipes.com
Servings 4
- Bring the broth and water to a simmer in a medium pot. Cook the asparagus in the broth until just done, about 4 minutes. Remove with a slotted spoon. Put in a colander, rinse with cold water, and drain. Keep the broth at a simmer.
- In a large pot, melt 1 tablespoon of the butter with the oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
- Add the vermouth and salt. Cook, stirring, until the vermouth is absorbed. Add about 1/2 cup of the simmering broth; cook, stirring frequently, until absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking, adding broth 1/2 cup at a time and letting the rice absorb it before adding more. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that isn't absorbed should be thickened by the starch from the rice. You may not need all of the liquid, or you may need more broth or water.
- Stir in the asparagus, crab, orange zest, garlic, parsley, pepper, and the remaining 1 tablespoon butter. Cook until heated through.
ASPARAGUS GREMOLATA RECIPE - BON APPéTIT
From bonappetit.com
HAUTE DOG | RACHAEL RAY IN SEASON
From rachaelraymag.com
ASPARAGUS RISOTTO RECIPE, WITH LEMON JUICE AND PARMESAN
From thelondoneconomic.com
CRAB AND ASPARAGUS RISOTTO | DINNER RECIPES | WOMAN
From womanandhome.com
BEST ASPARAGUS RISOTTO – A COUPLE COOKS
From acouplecooks.com
ASPARAGUS RISOTTO - RICARDO CUISINE
From ricardocuisine.com
ASPARAGUS RISOTTO RECIPE - LOVE AND LEMONS
From loveandlemons.com
GINO D'ACAMPO'S CRAB RISOTTO | ITALIAN RECIPES | DINNER IDEAS
From redonline.co.uk
SEAFOOD RISOTTO RECIPE | SEAFOOD RECIPES | PBS FOOD
From pbs.org
10 BEST CRAB ASPARAGUS RECIPES - YUMMLY
From yummly.com
CRAB RISOTTO RECIPE | MYRECIPES
From myrecipes.com
CREAMY CRAB & ASPARAGUS RISOTTO RECIPE | WOOLWORTHS
From woolworths.com.au
CRAB AND ASPARAGUS RISOTTO | DINNER RECIPES | WOMAN & HOME
From womanandhome.com
ASPARAGUS RISOTTO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
GREEN ASPARAGUS RISOTTO WITH JUMBO LUMP CRAB - TEXAS MONTHLY
From texasmonthly.com
RISOTTO RECIPES - MUSHROOM AND CHICKEN RISOTTO
From delish.com
OSSO BUCO WITH GREMOLADA - BIGOVEN.COM
From bigoven.com
ASPARAGUS RISOTTO RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
CRAB AND ASPARAGUS SALAD RECIPE | WAITROSE & PARTNERS
From waitrose.com
SEAFOOD RISOTTO WITH CRAB AND SCALLOPS - FOOD NETWORK CANADA
From foodnetwork.ca
CRAB SPAGHETTI WITH LEMON GREMOLATA - FOODIECRUSH
From foodiecrush.com
RISOTTO WITH CRAB - THERESCIPES.INFO
From therecipes.info
CRAB & ASPARAGUS RISOTTO | RICE RECIPES | JAMIE MAGAZINE …
From jamieoliver.com
SHORT RIB RAGù WITH ORANGE-PARSLEY GREMOLATA | FOOD & WINE
From foodandwine.com
ASPARAGUS AND MUSHROOM RISOTTO | JAMIE OLIVER RECIPES
From jamieoliver.com
COOK THIS: GREEN BARLEY 'RISOTTO' WITH PEAS AND ASPARAGUS FROM …
From nationalpost.com
CRAB ASPARAGUS PASTA WITH GREEN PEA PESTO
From more.ctv.ca
6 ASPARAGUS RISOTTO RECIPES FIT FOR FANCY DINNERS | ALLRECIPES
From allrecipes.com
ASPARAGUS RISOTTO RECIPE - BON APPéTIT
From bonappetit.com
ASPARAGUS RISOTTO WITH CRAB AND ORANGE GREMOLADA …
From food.com
BRAISED RABBIT WITH GREMOLADA - BIGOVEN.COM
From bigoven.com
ASIAGO LEMON RISOTTO WITH GRILLED GARLIC ASPARAGUS.
From howsweeteats.com
ASPARAGUS AND CRAB RISOTTO - THE WENDY WILLIAMS SHOW
From wendyshow.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #main-dish #rice #seafood #vegetables #european #dinner-party #low-fat #spring #italian #crab #dietary #one-dish-meal #low-cholesterol #seasonal #low-saturated-fat #low-calorie #comfort-food #low-in-something #pasta-rice-and-grains #short-grain-rice #shellfish #asparagus #taste-mood
You'll also love