Asparagus Risotto With Red Pepper Food

RISOTTO WITH ASPARAGUS

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.

ASPARAGUS RISOTTO

Steps:

• Heat the stock: Heat the stock in a small saucepan until it comes to a low simmer.
• Add the wine: Add the white wine. Slowly stir, allowing the rice to absorb the wine.
• Stir in the Parmesan, remaining butter, add salt, pepper: Turn off the heat. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.

ASPARAGUS WITH ROASTED RED PEPPERS

Steps:

• Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Preheat broiler.
• Cut the peppers into quarters and remove the stems and seeds. Place the quarters skin side up on foil placed on a broiling rack. Broil until the skins are charred. Place the pepper strips in a sealed paper or plastic bag for a few minutes, then slip off the skins.
• Combine the pepper strips in a blender or food processor with the olive oil and puree. Add vinegar, salt and pepper to taste. Set aside.
• Cut the tough stems from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Rinse the asparagus in cold water.
• Either cook the asparagus in a steamer or tie in bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and place on individual plates. Cool to room temperature before serving.
• Pour a pool of sauce on each plate and garnish with tarragon leaves.

RISOTTO WITH ASPARAGUS

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.

ASPARAGUS RISOTTO WITH RED PEPPER

Steps:

• Heat the chicken broth to a simmer. Blanch the asparagus well, then remove with a slotted spoon. Keep broth at a simmer. Melt 1 Tbl butter over medium heat. Add onion and mushrooms, sautee until limp, 3-4 minutes. Add the rice, continue sautee for another three minutes, stirring regularly. Add wine, stir until nearly evaporated. Add Chicken broth, 1/2 cup at a time, waiting until nearly evaporated with each addition, stirring regularly. Once last of chicken broth is added, cook it down. Add last Tbl butter, Asparagus and sauteed red pepper, and parmesan cheese. Salt and pepper to taste. (I use salted butter, so added no extra salt).

ASPARAGUS, JULIENNE CARROTS, AND RED PEPPERS

Steps:

• Fill a saute pan with water and bring to a simmer. Add the asparagus and cook for 30 seconds. Add the carrots and peppers and cook for another 10 seconds. Strain the water and season the veggies with butter, salt, and freshly ground black pepper. Serve immediately.

FLOUNDER, RED PEPPER CREAM, AND ASPARAGUS RISOTTO

Steps:

• Preheat oven to 450 degrees F.
• Pour oil into a 13 by 9-inch baking dish. Arrange fish over oil, folding the ends under the middle to create little pockets. Sprinkle fish with salt and pepper. Roast for 5 minutes. Add asparagus to dish and roast for 5 to 7 minutes longer. Remove from oven and keep fish warm. Remove asparagus and reserve.
• Prepare risotto mix according to package directions, and add asparagus. Meanwhile, puree roasted peppers and alfredo sauce in a blender; transfer to a small saucepan and let simmer. Serve fish topped with sauce and accompanied by asparagus risotto. Garnish with fresh basil sprigs.

BARLEY RISOTTO WITH SCALLOPS AND RED PEPPER SAUCE

Steps:

• Position an oven rack about 6 inches from the heat source and preheat the broiler.
• Halve the bell pepper lengthwise and remove the seeds and stem. Place the pepper cut-side down on a baking sheet and broil until the skin is blackened in places, 7 to 10 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel and discard the charred skin. Put the roasted pepper, 1 tablespoon of the mascarpone, 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender and blend until smooth. Reserve the pepper sauce.
• Toast the barley in a heavy dry 4-quart pot over medium heat, stirring constantly, until the barley is fragrant and golden, 7 to 10 minutes. Transfer to a bowl. Bring the broth and 2 cups water to a simmer in a saucepan.
• Heat 2 tablespoons of the oil in medium pot over medium heat. Add the garlic and cook, stirring, until pale golden, 1 to 2 minutes. Add the barley and stir to coat in oil. Add the wine and simmer briskly, stirring, until absorbed, about 1 minute. Add 1/2 cup of the hot broth and briskly simmer, stirring, until absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly until each addition has been absorbed before adding the next, until the barley looks creamy and is just tender but still toothsome, about 35 minutes (you may have a little broth left over).
• Stir in the Parmigiano-Reggiano and remaining 3 tablespoons mascarpone; season with salt and pepper. Stir in the chives and thin with some of the remaining broth if desired. Keep warm.
• Pat the scallops dry, sprinkle with the fennel seed and season with salt and pepper. Heat a heavy large nonstick skillet over medium-high heat, then add the remaining 1 tablespoon oil. Add the scallops and cook until well browned, 3 to 4 minutes. Flip and continue to cook until firm to the touch, about 2 minutes more.
• Spoon the risotto into 4 bowls. Top evenly with the scallops and drizzle with some pepper sauce. Sprinkle each bowl with chopped fresh chives.
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ASPARAGUS WITH ROASTED RED PEPPERS

Steps:

• Remove hard bottom stem of asparagus and slice rest of stalk into approximately 1-inch pieces. Blanch asparagus and put into-cold water to stop it from cooking further. Drain and set aside. Roast red pepper in 500 [degrees] oven for 20-30 minutes, turning occasionally. When skin has darkened and blistered, remove pepper from oven. Transfer to bowl and cover with aluminum foil. Let cool 30 minutes, then peel off skin and seed pepper. Slice into julienne strips and toss 1/2 cup roasted pepper with garlic and vinegar. Let marinate a few minutes, then toss peppers with asparagus. Add salt and pepper to taste and serve.

ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Coarsely chop the bell peppers and onion. Place them in a heavy pot with the rest of the ingredients except the asparagus and the remaining yellow bell pepper. Simmer, covered, over low heat for 30 minutes. The mixture should be very soft. Uncover and let it cool to room temperature.
• Put the cooled mixture into a food processor or blender and puree until smooth. Then press the sauce through a fine sieve to eliminate bits of skin.
• Heat boiling water in the bottom of a steamer. Put the asparagus in the steamer basket, cover, and cook until done, about three minutes.
• Spoon some red pepper puree on each of four salad plates. Arrange the asparagus neatly on top. Garnish each plate with the diced pepper and a few grindings of black pepper.

SHRIMP AND SUN-DRIED TOMATO RISOTTO WITH ASPARAGUS

Steps:

• Blanch the asparagus and shock in ice water to stop the cooking process. Once cool, cut the asparagus into bite sized pieces and set aside.
• In 3-quart skillet, add the butter, olive oil, shallot, and garlic over low-medium heat. Gently saute for 2 minutes.
• Add arborio rice. Saute ingredients until the rice begins to turn translucent, leaving a white dot in the middle.
• Once the rice begins to turn translucent, add the white wine and sun-dried tomatoes, then saute on medium for 2 minutes.
• Slowly (1/4 cup at a time) add stock to the rice. Once the rice has soaked up the majority of the liquid in the skillet add more. This is a slow process, and can easily take 30 minutes (or more) to go through all the liquid. Warning: If you add too much liquid too quickly you may end up with a risotto that is not as creamy as it should be.
• When you've reached the point where you've added 3 1/2 cups of stock to the rice, add the asparagus, parmesan cheese, and red pepper flakes.
• Once the rice has become a nice, creamy, and tender texture (sample the rice, and it should be tender, without any crunch but still firm), add your shrimp with the last 1/4 cup of stock, and cook until shrimp are thoroughly cooked, but tender, and almost all liquid is absorbed. This should take 3-5 minutes. Also at this time, add the juice of one half of a lemon.
• Salt and pepper to taste.

ASPARAGUS RISOTTO

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.

ASPARAGUS RISOTTO

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!

SAUTEED ASPARAGUS WITH RED PEPPERS & OLIVES

Steps:

• In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and saute for about 2 minutes, or until the asparagus becomes tender (but remains crisp).
• Toss in the chopped olives and the lemon juice and cook another minute.
• Serve immediately.

SAUTEED GARLIC ASPARAGUS WITH RED PEPPERS

Steps:

• Heat oil in a skillet and add garlic cook 2 minutes then add the the bell pepper and asparagus Saute until the asparagus is heated through.
• Remove from heat and season with salt& pepper and the vinegar.

ASPARAGUS RISOTTO WITH SHIITAKE MUSHROOMS

Steps:

• Pour the stock into a saucepan, place over high heat, and bring to a boil.
• Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
• Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
• Dip out and discard the stems.
• Slice the spears 1/4 inch thick on the diagonal.
• Set aside.
• Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
• Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
• Then season with salt and pepper, and sauté until brown, about 5 minutes.
• Remove to a plate.
• Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
• Add the garlic and cook briefly.
• Add the rice and stir until the grains look pearly white, about 2 minutes.
• Add the wine, if using, and cook until the pan is nearly dry.
• Adjust the heat so the rice cooks at a slow simmer.
• Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
• Season lightly with salt and pepper now so the flavor permeates the rice.
• Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
• Stir in the thyme, mushrooms, and sliced asparagus tips.
• Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
• Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
• Taste for seasoning.
• Dust with Parmesan before serving.
• Pass more cheese at the table.