RISOTTO WITH ASPARAGUS AND PESTO RECIPE - NYT COOKING
The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese. This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses it up with flecks of green. The risotto would also work with green beans or peas, or with no added vegetable at all.
Provided by Martha Rose Shulman
Total Time 30 minutes
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Put well-seasoned stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot.
- Heat olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
- Stir in rice and garlic and stir until the grains separate and begin to crackle. Add wine and stir until it is no longer visible in the pan. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often. After 10 minutes, add asparagus and continue to stir and add stock for another 10 to 15 minutes, until rice is cooked through but still al dente.
- Add another ladleful of stock to the rice. Stir in pesto and additional cheese and remove from heat. Taste and adjust seasoning. Mix should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading risotto in a thin layer rather than a mound.
Nutrition Facts : @context http//schema.org, Calories 425, UnsaturatedFatContent 7 grams, CarbohydrateContent 55 grams, FatContent 14 grams, FiberContent 3 grams, ProteinContent 15 grams, SaturatedFatContent 3 grams, SodiumContent 1035 milligrams, SugarContent 6 grams
PESTO & GOAT'S CHEESE RISOTTO RECIPE | BBC GOOD FOOD
A risotto that's bursting with fresh Italian flavours - simple to make, it's the perfect no-fuss midweek meal for two
Provided by Esther Clark
Categories Dinner, Main course
Total Time 32 minutes
Prep Time 2 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
- Stir through the pesto and half the goat’s cheese. Serve topped with the remaining cheese.
Nutrition Facts : Calories 745 calories, FatContent 32 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 83 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 4 grams fiber, ProteinContent 29 grams protein, SodiumContent 2.4 milligram of sodium
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STUDENT RECIPE: PESTO RISOTTO - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 45 minutes
Halve the onion and peel off and discard the papery brown skins. Then chop both onion halves as finely as you can and discard the rooty ends. Heat oil in a large saucepan over medium hob heat and add the onion. Fry for 10 minutes, stirring occasionally, until onion is translucent.
Add the rice and give the mixture a good stir to prevent it from sticking.
Crumble the stock cube into a standard-sized mug and fill it with boiling water from the kettle. Stir to dissolve the cube and pour it into the rice saucepan. Add three further mugfuls of boiling water.
When the liquid in the saucepan starts to boil, turn down the heat to low and cook for 15-20 minutes, occasionally stirring well, until the rice absorbs the liquid. Add half a mugful more of boiling water if all the liquid has disappeared but the rice still isn't cooked, then cook it for a little longer. Repeat until rice is tender.
Stir in the pesto (as much as you want), frozen peas and ham and continue cooking until the peas are hot. Check the seasoning and serve.
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