SPRING ASPARAGUS RISOTTO RECIPES
SPRING ASPARAGUS RISOTTO WITH LEMON - SKINNYTASTE
Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.
Provided by Gina
Categories Dinner
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 11
Steps:
- In a large saucepan, heat broth over medium-high heat.
- When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
- In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.
- Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.
- Add the wine and stir until it is absorbed.
- Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
- Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
- Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.
- When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
- Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.
Nutrition Facts : ServingSize 1 generous cup as a main, Calories 255 kcal, CarbohydrateContent 43 g, ProteinContent 9 g, FatContent 4 g, SaturatedFatContent 1.5 g, CholesterolContent 5 mg, SodiumContent 630 mg, FiberContent 2 g
SPRINGTIME ASPARAGUS RISOTTO | ALLRECIPES
The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Total Time 30 minutes
Prep Time 30 minutes
Yield 8 cups
Number Of Ingredients 11
Steps:
- Wash asparagus and break off the tough ends. Cut spears into 1-inch pieces; set aside.
- In a 6-quart pot, melt butter with olive oil. Add onion, garlic and rice. Over medium-high heat, cook and stir 3-4 minutes; do not brown. Add cooking wine and broth. Increase heat to high and bring to a boil. Immediately reduce heat to low, cover and cook 10 minutes. No need to stir.
- Add asparagus and continue to cook and stir, uncovered, about 3 minutes. Taste rice to ensure it does not overcook. Rice should be al dente and rather soupy. Stir in cheese, lemon peel and marjoram. Remove from heat and serve immediately. Sprinkle with additional cheese, if desired.
Nutrition Facts : Calories 339 calories, CarbohydrateContent 53.5 g, CholesterolContent 13.1 mg, FatContent 8 g, FiberContent 1.9 g, ProteinContent 7.4 g, SaturatedFatContent 3 g, SodiumContent 749.4 mg, SugarContent 2.7 g
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SPRING RISOTTO WITH PEAS AND ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
Calories 227 calories per serving
Calories 227 calories per serving
- Heat oil in a large saucepan over medium heat. Add shallots; cook 1 minute, stirring constantly. Add rice; cook 2 minutes, stirring constantly. Stir in wine, salt, and pepper; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in peas, asparagus, rind, and mint; cook 5 minutes, stirring constantly.
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SPRING RISOTTO WITH RAMPS AND ASPARAGUS RECIPE BY ANNETTE ...
Risotto is one of the most versatile and adaptable dishes out there as it's easy to substitute whatever ingredients are in season, or what you have in your fridge. Here, wild ramps and asparagus — some of the ultimate culinary symbols of spring — are incorporated into a simple preparation that makes a delightful dinner, perhaps along with a salad.This recipe was originally featured in Ingredient Spotlight: Ramps (and 3 Ramp Recipes).
From thedailymeal.com
Reviews 4.7
Total Time 59 minutes59S
Calories 854 calories per serving
From thedailymeal.com
Reviews 4.7
Total Time 59 minutes59S
Calories 854 calories per serving
- Step 8: Stir in ½ cup grated Parmesan and ¼ cup chopped parsley. Serve and garnish with additional parsley or a chiffonade (sliced leaves into ribbons) of ramp leaves.
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RISOTTO OF SPRING VEGETABLES RECIPE | BBC GOOD FOOD
Try Gordon Ramsay’s clever, shortcut way to make a fresh springtime risotto
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Lunch, Main course, Supper, Vegetable
Cuisine Italian
Calories 694 calories per serving
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Lunch, Main course, Supper, Vegetable
Cuisine Italian
Calories 694 calories per serving
- 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.
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RISOTTO WITH ASPARAGUS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine italian
Calories 439 per serving
Reviews 4
Total Time 35 minutes
Cuisine italian
Calories 439 per serving
- Stir in the cheese, correct seasoning, sprinkle with chives and serve.
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SPRING ASPARAGUS RECIPE: HOW TO MAKE IT
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. —Millie Vickery, Lena, Illinois
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Side Dishes
Calories 154 calories per serving
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Side Dishes
Calories 154 calories per serving
- 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.
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SPRING RISOTTO WITH ASPARAGUS & PEAS - ONCE UPON A CHEF
Apr 09, 2019 · In a medium pot, bring the broth to a simmer. Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-low heat. Add the asparagus, salt, and a few grinds of pepper. Cook, stirring frequently, until the asparagus is tender-crisp, 2 to 4 minutes, depending on the thickness of the asparagus.
From onceuponachef.com
From onceuponachef.com
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ADRIENNE'S SPRING ASPARAGUS RISOTTO | EMERILS.COM
1 pound field-grown asparagus, woody stems discarded, cut into 2-inch lengths on a diagonal (about two and one-half cups) 1 tablespoon extra-virgin olive oil. 2 tablespoons unsalted butter. 1 medium-sized leek, white part only, cut in half lengthwise and thinly sliced. 3 garlic cloves, finely chopped. One and one-half cups Arborio rice.
From emerils.com
From emerils.com
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SPRING ASPARAGUS RISOTTO - VIKALINKA
Apr 12, 2018 · Add 1 cup of the stock (see photos in the post how much the stock should cover the rice) and cook over low/medium heat until the stock is absorbed by the rice, add the chopped asparagus reserving the tips to the rice, continue adding a ladle of the stock each time you see the risotto getting a bit dry.
From vikalinka.com
From vikalinka.com
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SPRING PEA AND ASPARAGUS RISOTTO - COOKIE AND KATE
May 26, 2015 · On a large, rimmed baking sheet, toss the asparagus with 1 tablespoon olive oil and a sprinkle of salt and pepper. Set aside for now. Once the risotto has been in the oven for 55 minutes, transfer the asparagus to the lower rack of the oven. Carefully remove the pot from the oven and take off the lid.
From cookieandkate.com
From cookieandkate.com
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SPRING RISOTTO WITH ASPARAGUS & PEAS - ONCE UPON A CHEF
This creamy risotto with asparagus and peas makes a lovely starter, side dish, or vegetarian main course for spring. Comforting to eat — and comforting to make, in a mindless, repetitive sort of way — risotto is a northern Italian rice dish cooked gently until it reaches a creamy consistency.
From onceuponachef.com
From onceuponachef.com
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SPRING RISOTTO WITH ASPARAGUS AND HERBS | WILLIAMS SONOMA
Add the asparagus and cook until just crisp-tender, about 5 minutes. Season with salt and pepper and remove from the heat. Release the pressure according to the manufacturer’s instructions and remove the lid. Stir in the lemon juice, butter, Parmesan, asparagus, peas, parsley and mint. Season with salt and pepper.
From williams-sonoma.com
From williams-sonoma.com
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SPRING ASPARAGUS RISOTTO - VIKALINKA
Apr 12, 2018 · A basic risotto recipe with an addition of fresh spring asparagus and micro herbs makes this Spring Asparagus Risotto an outstanding dinner option! Take a look at our Prawn Risotto with Tomatoes and Peas if you need more delicious ideas.
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From vikalinka.com
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ASPARAGUS RISOTTO IS OUR FAVORITE ONE-POT SPRING DINNER ...
Mar 18, 2021 · The comforting texture of risotto makes it an easy sell, even for picky eaters, but risotto also feels a little elegant, which means you can easily prepare it for a more special occasion. For all these reasons and more, this Asparagus-and-Lemon Risotto is our go-to spring dinner.
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From marthastewart.com
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From epicurious.com
From epicurious.com
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SPRING RECIPE: BAKED RISOTTO WITH PEAS, ASPARAGUS ...
Jan 29, 2020 · Remove from the oven and place over moderate heat. Stir in peas and asparagus and cook until the vegetables are bright green and warmed through, about 5 minutes. Stir in remaining 2 tablespoons butter, Parmesan, and lemon zest. Taste and season with salt and pepper, if needed. Garnish with additional Parmesan and reserved pancetta.
From thekitchn.com
From thekitchn.com
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RECIPE: SPRING LEMON RISOTTO WITH ASPARAGUS AND FIDDLEHEAD ...
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From thekitchn.com
From thekitchn.com
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SHRIMP-ASPARAGUS RISOTTO RECIPE | FOOD & WINE
In a large saucepan, melt 4 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until softened, 5 minutes. Add the rice and cook, stirring, for 2 minutes.
From foodandwine.com
From foodandwine.com
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SPRING RISOTTO WITH RAMPS, ASPARAGUS, AND MORELS - RECIPE ...
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