ASPARAGUS RISOTTO
Make and share this Asparagus Risotto recipe from Food.com.
Provided by Normaone
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan bring at least 5 cups salted water to a boil and add the asparagus.
- Cook 4 minutes.
- Drain, reserving 3+1/2 cups cooking liquid.
- Place asparagus in a bowl of ice water to stop the cooking process.
- Drain and cut the tips off the asparagus.
- Cut the stalks into 1/4 inch rounds.
- Keep tips and stalks separate.
- Place chicken broth and reserved cooking liquid in a saucepan and bring to a simmer.
- Reduce heat to low.
- In a large saucepan, heat oil over medium heat.
- Add onion and saute 5 minutes.
- Add rice and continue sauteing 2 minutes, stirring.
- Add 3/4 c hot liquid and simmer, stirring frequently, until is absorbed.
- Add asparagus rounds and 3/4 cup hot liquid.
- Simmer, stirring frequently, until liquid is absorbed.
- Continue adding hot liquid, 3/4 cup at a time, simmering and stirring frequently, until rice is cooked and liquid has been absorbed.
- Mix in the reserved asparagus tips, butter and grated cheese.
- Season to taste with salt and pepper.
- Place into serving bowls and top with shaved Parmesan.
Nutrition Facts : Calories 338.2, Fat 11.7, SaturatedFat 4.8, Cholesterol 17.5, Sodium 200.6, Carbohydrate 48.5, Fiber 4, Sugar 3.1, Protein 10.8
ASPARAGUS RISOTTO
This was one of my dad's recipes. You can always freeze unused parts of the asparagus for soup or stir frys. This is a quick and easy risotto to make. No fuss no muss you make it in the microwave in one dish. Very, very tasty. I hope you enjoy this dish as much as we do.
Provided by Baby Kato
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Using a 3 quart dish, combine onion, mushrooms, oil and butter.
- Cover and place in microwave on high for 5 minutes.
- Stir in rice, broth, wine and turmeric.
- Cover again and microwave on high for 15 minutes.
- Cut asparagus into 1 inch pieces.
- Next, stir rice mixture and microwave on high uncovered for 10 minutes.
- Now with a fork toss the asparagus into the rice.
- Cover and microwave on high for 5 minutes more.
- Remove the rice from the microwave and let stand (covered), for 5 minutes.
- Stir in the parmesan cheese with fork and season with salt and pepper.
- Enjoy!
Nutrition Facts : Calories 594.7, Fat 16.9, SaturatedFat 6.6, Cholesterol 22.6, Sodium 1425.8, Carbohydrate 87.4, Fiber 4.9, Sugar 3.5, Protein 16.7
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.
LEMON ASPARAGUS RISOTTO
Steps:
- For the asparagus: Cut off the asparagus tops and reserve. Chop the stems into pieces, discarding the woody bits. (If the stems are really thick and tough looking, peel them first.) Heat the oil and butter in a saute pan. Add the stem pieces and cook 5 minutes. Add the garlic and then the asparagus tips. Pour over 1/4 cup/60 ml water, season with salt and pepper and cook until tender, 5 to 15 minutes, depending on the asparagus. (If you like, you can add a sprig of fresh rosemary to the dish with the garlic and asparagus tips, then remove it at the end)
- For the risotto: On a separate burner, in a pot, bring the chicken stock to a simmer. Heat 2 tablespoons of the butter in a saucepan and cook the onions and shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and reduce until almost dry. Add a ladle of stock and cook, stirring, until it disappears. Continue one ladle at a time, until the rice is tender and creamy, about 30 minutes. To serve: Remove from the heat and stir through the asparagus, remaining tablespoon of butter, lemon zest and half the cheese. Taste and adjust the seasoning. Spoon the risotto into bowls and scatter over the remaining cheese.
SAUSAGE AND ASPARAGUS RISOTTO
Provided by Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 4 cups lightly salted water to a boil. Add the asparagus and cook until soft, 5 to 7 minutes. With tongs, remove the asparagus and set aside to cool. Remove the saucepan from the heat and let the asparagus cooking water cool to warm.
- In a deep, 14-inch nonstick saute pan, heat 2 tablespoons of the olive oil over high heat. Cook the sausage, breaking it up with a wooden spoon, until browned but not yet crisp. Set aside in a bowl to cool.
- Pour the remaining 3 tablespoons olive oil into the pan, keep the heat high and use a wooden spoon to scrape up the bits of meat from the bottom. When the oil is hot, add the shallot, reduce the heat to medium-high and saute until softened. Add the rice to the pan and cook, stirring well, until the rice begins frying, 2 to 3 minutes. Pour in the wine, stir well and cook for 3 to 4 minutes to let it reduce slightly.
- Reduce the heat to medium low, add the cheese rind and slowly start adding the asparagus water in 4- to 6-ounce ladlefuls, stirring constantly and giving the rice time to absorb the liquid before adding another ladleful. Cook until the rice is nearly al dente, 12 to 15 minutes.
- Chop the asparagus into 1-inch pieces and add them to the rice along with the sausage meat and any juices that have collected in the bowl. Season the risotto with salt and pepper and continue cooking, adding asparagus water if necessary to keep the liquid level balanced, until the water is absorbed and the rice is al dente, about 2 minutes.
- Serve with a sprinkle of parsley, a dash of Parmesan and a drizzle of olive oil.
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.
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
WILD MUSHROOM AND ASPARAGUS RISOTTO
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.
ASPARAGUS RISOTTO
An easy Asparagus Risotto recipe
Categories Rice Vegetable Side Asparagus Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
- Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
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 AND TRUFFLE RISOTTO
I've been trying various alternatives of risotto and landed on this one with truffle oil as my favorite. I'll still be experimenting and adding more in the future. Serve with extra Parmesan cheese on top and a few truffle slices if you have them.
Provided by JD
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon butter and olive oil in a large pan over medium heat until melted. Stir in bell pepper, onion, and garlic and cook until tender, 2 to 3 minutes. Add rice and stir to coat, 1 to 2 minutes.
- Pour wine into mixture and stir until absorbed. Add 1 cup of broth, stirring until absorbed. Add 1/2 cup of broth, stirring until absorbed; repeat process of adding 1/2 cup of broth until all is used. Stir in asparagus with the last cup of broth. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite.
- Stir in Parmesan cheese, truffle oil, and remaining 2 tablespoons butter. Stir in milk to taste and to desired creaminess. Cover and let stand for 3 to 5 minutes. Serve.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 50.1 g, Cholesterol 26 mg, Fat 13.7 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 5.8 g, Sodium 965.2 mg, Sugar 2.5 g
ASPARAGUS AND MOREL RISOTTO
Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.
Provided by chefdaniel
Categories Main Dish Recipes Rice Risotto Recipes
Time 41m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken stock in a small saucepan over medium heat; bring to a simmer.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
- Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
- Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.
- Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.
Nutrition Facts : Calories 508 calories, Carbohydrate 54.3 g, Cholesterol 37 mg, Fat 27.6 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 10.5 g, Sodium 747.8 mg, Sugar 3.4 g
LEMON ASPARAGUS RISOTTO
Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.
Provided by stefychefy
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
- Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
- Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
- Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 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 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
ASPARAGUS AND SHIITAKE RISOTTO
Steps:
- Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
- Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
- Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
- Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)
- Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.
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
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
EASY ASPARAGUS RISOTTO
I got this recipe from thugkitchen.com. Thought I'd share the clean version of this very tasty dish.
Provided by ThaGirl4Ya
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You'll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends.
- In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto creamy. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2.
- Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don't need to stand there and stir it the whole time. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there's still broth in the pot. Now dump in the asparagus and cook until it's tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time.
- When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whatever you want. Serve right away and top with the remaining chives.
- * This kind of rice is starchy, so it will make your risotto extra creamy and delicious. If you can't find it don't worry about it, just grab a short grain rice.
Nutrition Facts : Calories 313.1, Fat 8.4, SaturatedFat 1.2, Sodium 166.4, Carbohydrate 48.4, Fiber 4, Sugar 1.9, Protein 6.7
ASPARAGUS RISOTTO
Categories Rice Vegetable Side Sauté Asparagus Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Trim tough 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. Puree until smooth. Set aside.
- Melt butter in heavy large saucepan over medium heat. Add onion and sauté 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 remaining 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.
RISOTTO WITH CHICKEN AND ASPARAGUS
A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!
Provided by katie
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
- Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
- Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
- Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
- Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.
Nutrition Facts : Calories 877.3 calories, Carbohydrate 104.7 g, Cholesterol 104.3 mg, Fat 22.5 g, Fiber 4.6 g, Protein 50.8 g, SaturatedFat 6.5 g, Sodium 1074 mg, Sugar 5 g
CREAM OF ASPARAGUS RISOTTO
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
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
ASPARAGUS RISOTTO
A tasty risotto made with onion and asparagus.
Provided by sadiemay87
Time 40m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Heat the butter or oil in a large saucepan and fry the onion for two minutes. Add the asparagus and cook for a further three minutes.
- Add the risotto rice and stir continuously for two minutes.
- Add the wine (if using) and stir until it has been absorbed. Then add a ladle of stock and stir until almost absorbed. Keep ladling in the stock and stirring continuously until it has almost all been absorbed and the rice is tender (about twenty minutes).
- Season with salt and pepper and stir in a little more butter if you want a creamier texture. Serve warm.
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
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.
RISOTTO WITH ASPARAGUS AND PROSCIUTTO
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the asparagus into pieces two inches long, keeping the tips separate from the stalks. Bring the chicken stock to simmer and cook the stalks until tender. Remove with a slotted spoon. Add tips and repeat process.
- Heat the oil and two tablespoons butter in a skillet and gently soften the shallots with the prosciutto. Season with salt and pepper and add the rice. Stir with a wooden spoon to coat the grains. Let the rice cook three to four minutes, stirring so that it absorbs the butter and turns opaque.
- Add the wine, stir, and then add the saffron.
- Add the hot stock a ladle at a time, and cook the rice, stirring. Keep stirring and adding stock for about 20 minutes. The rice will absorb the liquid. Make sure the stock is being absorbed and that there is not much liquid on top. The bottom of the pan should be clean.
- Start testing the rice. It is done when it is al dente. You may not need to use all the stock or you may need to add a little hot water. Be careful not to overcook the rice.
- Just before the risotto is ready, stir in the asparagus to heat through. Stir in the remaining butter but do not return to the heat. Add the cheese, spoon the rice onto individual heated plates and sprinkle with extra cheese and ground pepper.
Nutrition Facts : @context http, Calories 825, UnsaturatedFat 14 grams, Carbohydrate 103 grams, Fat 27 grams, Fiber 7 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1449 milligrams, Sugar 10 grams, TransFat 0 grams
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