Springtime Asparagus Risotto Recipes

Steps:

• Add 1 tablespoon butter and olive oil to a large saute pan over medium-high heat. Once butter foams add the onion and saute until tender and soft, about 6 minutes.
• Season the onion with salt and pepper. Add the rice and cook while stirring, until you can hear the rice crackle softly, and it becomes translucent around the edges. Add the wine and cook, while stirring, until the wine is almost dry and absorbed.
• Once wine has been absorbed, add 1 cup hot broth at a time, stirring until almost all the liquid is absorbed, and then adding more. Cook until the rice is tender, about 25 to 30 minutes.
• Stir in the blanched asparagus and peas. Cook until the peas are very bright green and the asparagus is warmed through. Remove from heat and add the remaining 1tablespoon butter and the finely grated Parmesan.

Steps:

• Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
• Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
• When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
• Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Steps:

• Fill a large pot with water and season generously with salt. Bring to a boil. Add asparagus and cook for 90 seconds. Plunge asparagus into ice water to stop the cooking. Dry well and cut into 1/2-inch pieces.
• Put chives, tarragon leaves and parsley into a food processor. Add a pinch of salt and pepper. With machine on, add oil through feed tube. Purée until a coarse paste forms.
• Bring chicken broth to a simmer and add garlic. Place a medium-size saucepan over medium heat. Add enough oil to film the base. Add rice and stir to coat. Continue stirring until lightly toasted, then pour in wine and cook until it is absorbed.
• Begin ladling in broth 1/2 cup at a time, stirring until each addition is absorbed. Cook until rice is al dente, but quite loose. Discard garlic. Remove from heat, and stir in herb oil, then butter and asparagus. Spoon onto plates and shower with cheese.

Steps:

• Prep the ingredients: Bring 4 cups water and the stock concentrate to a simmer in a small pot over low heat. Remove the shrimp from the fridge and bring to room temperature. Trim and discard the bottom inch from the asparagus, then cut into 1-inch pieces. Halve, peel, and finely chop half the onion. Finely chop the garlic. Zest, then halve the Meyer lemon.
• Cook the onion: Heat a drizzle of olive oil in a large pan over medium heat. Add the chopped onion to the pan and cook, stirring for about 5 minutes, until soft. Add half the garlic and cook for another 30 seconds, until fragrant.
• Blanch the asparagus: While the onions cook, drop the asparagus into the simmering stock for 1 minute, until bright green. Remove with a slotted spoon and rinse under cold water.
• Cook the rice: Stir the arborio rice into the onion mixture and stir to coat the rice. HINT: If you happen to have some white wine handy,t his would be a great time to add a splash! Just let it bubble until nearly evaporated.
• Add the stock: Begin adding the hot stock to the pan in 1/4 cup increments, stirring between each addition, until the liquid is absorbed. Continue until the rice is al dente and a loose sauce has formed, approximately 25-30 minutes.
• Cook the shrimp: In between stirrings, heat a drizzle of olive oil in a separate medium pan over medium heat. Add the shrimp, remaining garlic, and asparagus and cook, tossing for 3-4 minutes, until the shrimp are opaque. Season with salt and pepper.
• Finish and plate: When the risotto is tender, stir in the shrimp, asparagus, a pinch of lemon zest, half the parmesan cheese, and the butter. Season with salt, pepper, and a squeeze of lemon.
• Sprinkle the risotto with the remaining Parmesan cheese and enjoy!

Steps:

• Place the asparagus and 1/3 cup water in a microwave-safe bowl. Cook in the microwave on High 1 minute, or just until tender. Rinse under cold water, and blot dry with paper towels.
• Spread 1 side of 6 bread slices with 1/4 teaspoon butter and about 1 tablespoon mayonnaise each. Layer with asparagus, and sprinkle with Parmesan cheese. Place lettuce over the asparagus, season with pepper, and top with remaining 6 bread slices to form 6 sandwiches. Slice on a diagonal; this is a sandwich that exudes spring !

Steps:

• Bring a large pot of generously salted water to a boil. Prepare a bowl of ice water. Add the asparagus to the pot and blanch, just until bright green, about 1 minute. Using a slotted spoon, transfer to the ice water to stop the cooking, about 30 seconds. Transfer the asparagus to a colander to drain. Repeat with the English peas, sugar snap peas, and fiddleheads.
• Heat the oil in a large sauté pan over medium heat. Add the garlic and onion and sauté just until translucent, about 30 seconds. Add the rice and stir until opaque, about 1 minute.
• Stir the wine into the rice, bring to a simmer, and cook, stirring periodically, until the rice absorbs the wine, about 5 minutes. Stir in 1 cup/240ml stock and 2 teaspoons salt, return to a simmer, and let cook until the liquid has been absorbed. Spread the rice mixture on a baking sheet and set aside until you are ready to finish the dish, or skip this step and keep cooking, continuing with adding the hot stock.
• About 15 minutes before you're ready to serve, return the rice mixture to the sauté pan and cook over medium heat. Stir 1 cup/240ml of the hot stock into the rice mixture and cook until the moisture has been nearly absorbed. Season with salt and pepper. Repeat for the remaining 3 cups/720ml of stock, adding 1 cup/240ml at a time. When you still see liquid pooling here and there in the pan, remove from the heat and stir in the blanched vegetables and the Parmesan. Quickly stir in the pesto and serve.
• Store risotto, covered, in the refrigerator for up to 2 days.
• Do Ahead
• To prepare the risotto ahead of time, cook the vegetables and the rice up until you add the wine and 1 cup/240ml of stock. Once the rice has absorbed the liquid, spread the rice and onion mixture on a baking sheet to hold until you're ready to finish cooking. Just before dinner, return the rice to the pot and resume cooking until done.

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.

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.

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.

Steps:

• Tip the rice into a pan of boiling, lightly salted water. Boil gently for 6 minutes then drain in a sieve. There should still be a white core in the centre of the grains. Spread the part-cooked rice on a clean tray, cool, then chill until you are ready to finish the risotto. If covered with cling film, the rice can be kept for up to 24 hours. Shave about 25g off the parmesan wedge and set aside for later. Finely grate the rest and save for use in Step 8.
• Blanch the broad beans for 1 minute in boiling water then drain and rinse them in a colander under cold water. Using your fingers, pop each bean from its skin. (Thawed frozen beans can be popped without blanching.)
• Trim the asparagus and cut the spears at an angle into lozenge shapes. Bring 1 litre of water to the boil in a large pan, add 1 tsp of sea salt, then the asparagus, shelled peas and beans. Return to a gentle boil and cook for 3 minutes. Meanwhile, put lots of ice cubes into a large bowl half filled with cold water.
• Drain the vegetables in a colander set over a bowl to catch and save the cooking water, then tip them straight into the bowl of iced water. When cold, drain again and set aside.
• Pour the saved vegetable water into a pan and whisk in the stock powder. When ready to finish the risotto, bring the stock to the boil and keep it on a simmer.
• In another large pan, gently sauté the shallot, spring onions and garlic in the 2 tablespoons of oil and half the butter for 3-5 minutes until softened. Stir in the wine and cook until reduced by half.
• Tip in the rice. Now add a ladle of boiling stock and stir until it is absorbed. Add the remaining stock, a ladle at a time, stirring until absorbed before you add more. This takes about 8 minutes, by which time the mixture should be slightly sloppy, not dry. You may not need all the stock. The rice is cooked when it is just softened and has a nice shiny glaze. Remove the garlic clove.
• Gently stir in the vegetables and remaining chives and return to a gentle simmer, adding a little extra stock if needed. Stir in the last of the butter, the grated parmesan and the mascarpone. Check the seasoning. Divide immediately between four warmed shallow bowls, drizzle over a little oil and scatter the parmesan shavings onto each serving.

Steps:

• In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.

Steps:

• Bring stock to a simmer in a medium saucepan.
• Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
• Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
• Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

Steps:

• Melt 3 Tbsp butter in saucepan over medium heat.
• Add shallots and cook until soft, but not brown.
• Stir in rice and mushrooms and cook, stirring occasionally until liquid is absorbed, about 3 minutes.
• Add garlic, wine and 1/2 cup of hot stock and cook, stirring constantly, until the liquid is absorbed.
• Continue adding small amounts of stock and cook in this manner, stirring constantly, until the rice is creamy, yet the kernels are firm at the centre, about 18 minutes.
• When done, stir in remaining butter, cheese, lemon zest, asparagus and chives.
• Season with salt and pepper.
• Serve in warm bowls, sprinked with garnish.
• (To roast the garlic, cut off top of bulb, revealing tops of cloves inside. Drizzle with olive oil, season lightly. Seal bulb in foil and roast in 350 oven for 25 to 30 minutes or until garlic is soft when squeezed.).