PESTO RISOTTO WITH ASPARAGUS
Make and share this Pesto Risotto With Asparagus recipe from Food.com.
Provided by Lori Mama
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In small food processor bowl, place the parsley, green onions and pesto.
- Pulse until well combined.
- Set aside.
- In medium pot, bring stock to a boil.
- Cook leeks in stock for about 4 minutes.
- Remove with slotted spoon to a bowl.
- Set aside.
- Keep stock on low simmer.
- In large pot, over medium high heat, melt the butter and saute the rice until well coated.
- Add the wine and cook until almost absorbed.
- Add 2 cups of the stock and continue to simmer until almost absorbed.
- Continue this process until rice is cooked and creamy.
- Add the leeks, ham, asparagus, Parmesan cheese and 2/3 cup of the pesto.
- Taste for seasoning.
- Lastly stir in the cheese balls.
- Serve immediately in hot serving bowls and top with remaining pesto.
Nutrition Facts : Calories 482.3, Fat 14.3, SaturatedFat 7.1, Cholesterol 37.1, Sodium 783.4, Carbohydrate 63.2, Fiber 3.8, Sugar 8.7, Protein 19.5
RISOTTO WITH ASPARAGUS AND PESTO
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
Categories main course
Time 30m
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, Calories 425, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1035 milligrams, Sugar 6 grams
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.
SPRING RISOTTO
With asparagus, peas, and fiddlehead ferns, plus pesto mixed in at the last minute, this whole dish becomes perfumed with basil and a vernal green.
Provided by Elisabeth Prueitt
Categories Spring Rice Risotto Asparagus Pea Sugar Snap Pea Parmesan White Wine Stock Wheat/Gluten-Free Dinner
Yield 4-6 servings
Number Of Ingredients 14
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.
ASPARAGUS PASTA WITH MINT PESTO
A simple solution to dinner made with simple ingredients. Asparagus is at its best around May
Provided by Good Food team
Categories Dinner, Main course, Pasta, Snack, Supper
Time 15m
Number Of Ingredients 5
Steps:
- In a food processor, briefly whizz the mint leaves, ricotta and grated Parmesan until you have a smooth green pesto. Season well.
- Boil the pasta, dropping in the asparagus tips 2-3 mins before the cooking time is up. When you drain the pasta, keep back a few tbsp of the water, then return the pasta, asparagus and water to the saucepan.
- Quickly stir in the mint pesto, divide between 4 plates, then shave over the remaining Parmesan to serve.
Nutrition Facts : Calories 507 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 79 grams protein, Sodium 0.43 milligram of sodium
ASPARAGUS PESTO
Making asparagus pesto lets you use the peel, which contains a ton of flavor even though it's sometimes too tough and stringy to eat. Puréeing lets you sidestep this issue: you keep the peel, and the flavor, but your food processor pulverizes the fibers, even if you use thick spears.
Provided by Mark Bittman
Categories easy, quick, weekday, condiments, dips and spreads
Time 20m
Yield 4 to 6 servings (about 1 1/2 cups)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
- Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 256 milligrams, Sugar 2 grams
ASPARAGUS AND PARSLEY PESTO RISOTTO BAKE
From April 2007 Everyday with Rachael Ray--looks delightful. I love asparagus so this caught my eye.
Provided by Mommy Diva
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375ºF.
- In a heavy oven-proof pot, heat 2 tablespoons olive oil over medium heat.
- Add the shallot and cook until translucent and softened, about 4 minutes.
- Add the garlic and rice; season with salt and pepper.
- Cook, stirring, until the rice is toasted, about 3 minutes.
- Stir in the broth and 1 1/4 cups water. Transfer immediately to the oven and bake for 25 minutes.
- Meanwhile, using a food processor, finely chop the parsley, 1/2 cup Parmesan, the pine nuts and the lemon peel.
- Add the remaining 2 tablespoons olive oil and process until blended; Set the pesto aside.
- Remove the risotto from the oven and stir in the asparagus and the remaining 1/2 cup Parmesan.
- Continue to bake until the rice is tender, about 5 minutes.
- Stir in the reserved pesto and serve with extra Parmesan.
- Enjoy! ;).
Nutrition Facts : Calories 678.1, Fat 27.3, SaturatedFat 6.8, Cholesterol 22, Sodium 408.8, Carbohydrate 88.2, Fiber 5.9, Sugar 2.1, Protein 20.7
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
BEST EVER ASPARAGUS & PEA RISOTTO
Enjoy this stunning risotto. It requires a little more effort but you're repaid with vibrant spring veg in every forkful
Provided by Tom Kerridge
Categories Dinner
Time 1h20m
Number Of Ingredients 11
Steps:
- Snap the woody ends off the asparagus stalks and roughly bash with the blade of a knife. Tip the ends into a saucepan along with the reserved pea pods, if using, and parmesan rind, if you have it. Pour over 700ml of the stock, set the pan over a low heat and bring to a simmer. Meanwhile, cut the tips off the asparagus, set aside, and slice the stalks into rounds.
- Bring the rest of the stock to the boil in a small saucepan, tip in the asparagus tips and cook for 1 min. Scoop out into a bowl using a slotted spoon and set aside. Tip the rest of the asparagus and the peas into the pan and simmer for 3-4 mins until just tender. Tip half the cooked veg and the stock from the pan into a blender and blitz until frothy and green. Return to the pan with the whole vegetables and set aside.
- Heat most of the oil in a large, shallow saucepan over a low heat and cook the onions for 8-10 mins until soft but not translucent. Stir in the rice to coat in the onions and oil, turn the heat up slightly and cook for 3 mins. Pour over the wine or vermouth, then stir and simmer until the liquid has evaporated.
- Add a ladleful of stock from the large pan, avoiding the pea pods and asparagus ends, stirring vigorously and only adding more when the first ladle has been absorbed by the rice. Keep adding stock in this way until it is absorbed, the pan is dry and the rice is al dente (about 15 mins), then add the green stock, along with the veg, and cook for 3-4 mins more until the rice is just tender and you can see the bottom of the pan when you draw a spoon through it.
- Remove from the heat and leave to stand for a minute, then beat in the butter, most of the cheese, a squeeze of lemon juice and some seasoning. Stir until the cheese has melted and the risotto is thick. Serve in warmed bowls topped with the asparagus tips, pea shoots (if using), the rest of the cheese and a drizzle of olive oil.
Nutrition Facts : Calories 842 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 31 grams protein, Sodium 3.4 milligram of sodium
More about "asparagus pesto risotto food"
ASPARAGUS AND PESTO RISOTTO WITH MUSHROOMS
From foodandspice.com
料理 Italian対象人数 4-6
ASPARAGUS AND PESTO RISOTTO RECIPE - TESCO REAL FOOD
From realfood.tesco.com
5/5 (37)カテゴリ Dinner料理 Italian合計時間 40 分
EASY ASPARAGUS PESTO RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ASPARAGUS ORZOTTO WITH WATERCRESS PESTO - GOOD HOUSEKEEPING
From goodhousekeeping.com
NEIL PERRY'S ASPARAGUS AND PEA RISOTTO - THE SYDNEY …
From smh.com.au
ASPARAGUS PESTO RISOTTO - CRISCO®
From criscocanada.com
RISOTTO WITH CHARD, ASPARAGUS AND PEA-GARLIC SCAPE PESTO ...
From food52.com
ASPARAGUS & MINT RISOTTO| RICE RECIPES | JAMIE OLIVER …
From jamieoliver.com
CREAMY SPRING RISOTTO RECIPE WITH FRESH PESTO, …
From houseandhome.com
ASPARAGUS RISOTTO | RICARDO
From ricardocuisine.com
BEST ASPARAGUS RISOTTO – A COUPLE COOKS
From acouplecooks.com
ASPARAGUS RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
ASPARAGUS RISOTTO - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
ASPARAGUS RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love