LEMON ASPARAGUS RISOTTO
Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.
Provided by stefychefy
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
- Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
- Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
- Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g
LEMON RISOTTO
Pucker up! This risotto is super-tangy but you'll still want to kiss it, it's so good.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat the stock and 2 cups water over medium low heat.
- In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.
ASPARAGUS, ROASTED GARLIC AND LEMON RISOTTO
A nice spring risotto dish. Wonderful mix of flavours. Be sure to use young asparagus. From Food and Drink Magazine Spring 1999.
Provided by Just Call Me Martha
Categories One Dish Meal
Time 59m
Yield 6 serving(s)
Number Of Ingredients 15
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.).
Nutrition Facts : Calories 304.7, Fat 9.2, SaturatedFat 5.7, Cholesterol 24, Sodium 71.3, Carbohydrate 45.7, Fiber 2.4, Sugar 1.4, Protein 6.1
LEMON ASPARAGUS RISOTTO
Steps:
- For the asparagus: Cut off the asparagus tops and reserve. Chop the stems into pieces, discarding the woody bits. (If the stems are really thick and tough looking, peel them first.) Heat the oil and butter in a saute pan. Add the stem pieces and cook 5 minutes. Add the garlic and then the asparagus tips. Pour over 1/4 cup/60 ml water, season with salt and pepper and cook until tender, 5 to 15 minutes, depending on the asparagus. (If you like, you can add a sprig of fresh rosemary to the dish with the garlic and asparagus tips, then remove it at the end)
- For the risotto: On a separate burner, in a pot, bring the chicken stock to a simmer. Heat 2 tablespoons of the butter in a saucepan and cook the onions and shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and reduce until almost dry. Add a ladle of stock and cook, stirring, until it disappears. Continue one ladle at a time, until the rice is tender and creamy, about 30 minutes. To serve: Remove from the heat and stir through the asparagus, remaining tablespoon of butter, lemon zest and half the cheese. Taste and adjust the seasoning. Spoon the risotto into bowls and scatter over the remaining cheese.
RISOTTO WITH LEMON AND SPRING VEGETABLES
This dish has the fresh flavors of spring and looks so colorful. It can be made into a vegetarian meal by using vegetable broth and leaving out the ham. Since it's so versatile, you can really use whatever vegetables are in season or what your family prefers. -Mary Lou Timpson, Centennial Park, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place asparagus on a rimmed baking sheet. Roast until crisp-tender, 10-12 minutes. When cool enough to handle, cut into 1-in. pieces; set aside., In a large saucepan, bring stock to a simmer; keep hot. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add spinach and salt; cook and stir until tender. Remove spinach and keep warm. In the same pan, heat 2 tablespoons butter. Add leek; cook and stir until tender, 2-3 minutes. Add rice, garlic and remaining 2 tablespoons butter; cook and stir until rice is coated, 1-2 minutes., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock, 1/2 cup at a time, cooking and stirring until stock has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Stir in ham, zest, asparagus and spinach; heat through. Remove from heat; stir in cheese. Serve immediately, with additional cheese if desired.
Nutrition Facts : Calories 410 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 1442mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.
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
ROASTED ASPARAGUS RISOTTO
This recipe's wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. They'll be ready to stir into the risotto by the time the rice is done. -Deonna Mazur, Buffalo, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 311 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.
ASPARAGUS WITH GREMOLATA, LEMON AND OLIVE OIL
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy - and it only takes a few minutes to put together.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 5m
Yield Serves six
Number Of Ingredients 8
Steps:
- Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
- Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 3 grams
OVEN ROASTED ASPARAGUS WITH GARLIC
Make and share this Oven Roasted Asparagus With Garlic recipe from Food.com.
Provided by Joel6538
Categories Vegetable
Time 22m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F.
- Spread asparagus in a single layer on a shallow baking pan or baking sheet.
- Drizzle lightly with olive oil.
- Sprinkle salt to taste.
- Spread minced garlic over all stalks.
- Place pan in oven for 10-12 minutes--stalks should be roasted, but still crisp.
- Serve immediately.
ROASTED RED PEPPER AND ASPARAGUS RISOTTO
Really creamy. The taste can be altered depending on what Champagne you use or just use white wine no matter what it is good.
Provided by barbara lentz
Categories Rice Sides
Time 35m
Number Of Ingredients 15
Steps:
- 1. Preheat broiler to high. Cut bell peppers in half and discard seeds and membranes. Place skin sides up on baking sheet. Flatten with hand. Combine asparagus with 1 tbsp oil. Add to baking sheet. Broil 5 minutes. remove asparagus. Broil pepper an additional 5 minutes until blackened. Place peppers in a paper bag and close tightly. Let stand 10 minutes. Peel and chop peppers and mix with asparagus and lemon zest and set aside.
- 2. Bring broth, water and chicken bouillon to a boil and reduce to low to keep warm.
- 3. Heat a large saucepan to hot and add oil. When oil is hot add onion and saute a couple of minutes. Add shallots and saute 1 minute. Add garlic and salt cook 30 seconds. Add rice and cook 1 minute. Add champagne and cook until almost all evaporated.
- 4. Remove 1/4 cup broth and mix with goat cheese and set aside.
- 5. Add remaining broth 1/2 cup at a time stirring until absorbed and rice is cooked.
- 6. Stir in Asparagus and red pepper mixture. Add goat cheese mixture and heat through.
LEMON ROASTED SPRING CHICKEN WITH ASPARAGUS
Pop all the ingredients for this lemon roasted chicken into a roasting tin. With asparagus and peas, the colours and flavours sing spring
Provided by Shivi Ramoutar
Categories Dinner
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
- Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
- Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.
Nutrition Facts : Calories 370 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium
ASPARAGUS RISOTTO WITH LEMON THYME AND PARMESAN
I have recently moved to England's Asparagus growing capital and I can't wait for the new season when I can over indulge in this deliciously light risotto
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Snap the woody ends off the asparagus about 2cm (1in) up. Place on to a
- roasting tray, drizzle with 2 teaspoons of the olive oil and roast for 8 minutes until lightly charred.
- Heat the stock in a large saucepan and leave on a gentle simmer. In another large pan, preferably with shallow sides, heat the rest of the oil and sauté the shallots and garlic until softened but not coloured.
- Stir in the rice. When the rice begins to 'hiss' add the wine and a ladleful of stock, stir well until all the liquid has been absorbed.
- Continue adding the liquid at intervals for 15 minutes, then add the asparagus and thyme and mix well.
- Cook for a further 3-5 minutes, until the liquid has been absorbed and the rice is tender but still firm.
- Add the last ladleful of stock, the butter and Parmesan.
- Season, stir well, add extra Parmesan, a sprinkle of thyme leaves and a grind of black pepper.
- Serve immediately.
Nutrition Facts : Calories 383.7, Fat 17.3, SaturatedFat 8.1, Cholesterol 34, Sodium 400.4, Carbohydrate 29.9, Fiber 2.5, Sugar 2.7, Protein 13.3
RISOTTO WITH GARLIC, HERBS AND LEMON
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the stock in a saucepan and bring to a simmer.
- Heat the olive oil in another heavy saucepan. Add the onion and garlic and cook slowly until they soften but do not color. Stir in the rice and cook a minute or too longer. Stir in the lemon zest.
- Add the wine, bring to a simmer, and cook until the wine has evaporated. Then, over a medium to medium-low heat, begin to add the stock, about one-half cup at a time, stirring slowly but constantly. As each portion of the stock is absorbed by the rice, add some more, cooking until the rice is al dente and moist, which should be approximately 15 to 20 minutes.
- Stir in the herbs and season to taste with salt and pepper. Spoon into individual soup plates and serve at once. Pass the Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 676 milligrams, Sugar 4 grams
EASY ASPARAGUS RISOTTO
I got this recipe from thugkitchen.com. Thought I'd share the clean version of this very tasty dish.
Provided by ThaGirl4Ya
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You'll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends.
- In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto creamy. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2.
- Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don't need to stand there and stir it the whole time. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there's still broth in the pot. Now dump in the asparagus and cook until it's tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time.
- When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whatever you want. Serve right away and top with the remaining chives.
- * This kind of rice is starchy, so it will make your risotto extra creamy and delicious. If you can't find it don't worry about it, just grab a short grain rice.
Nutrition Facts : Calories 313.1, Fat 8.4, SaturatedFat 1.2, Sodium 166.4, Carbohydrate 48.4, Fiber 4, Sugar 1.9, Protein 6.7
More about "asparagus roasted garlic and lemon risotto food"
LEMON-ASPARAGUS RISOTTO RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Risotto RecipesCalories 357 per servingTotal Time 45 mins
- Melt butter in a separate medium saucepan over medium heat. Add shallot and garlic; cook, stirring often, until the shallot is translucent, about 2 minutes. Add rice; cook, stirring constantly, until lightly toasted, about 1 minute. Add wine; cook, stirring occasionally, until completely absorbed, about 2 minutes.
- Add 3 cups of the simmering broth to the rice mixture, ½ cup at a time, stirring constantly after each addition, until the liquid is fully absorbed and the rice is al dente, about 30 minutes (keep any remaining broth simmering during this process). Stir in asparagus, pepper, salt and the remaining 1 cup broth; cook, stirring constantly, until the asparagus is tender and the broth is absorbed, 1 to 2 minutes. Remove from heat. Stir in Parmesan, parsley, lemon zest and lemon juice. Serve immediately.
LEMON ASPARAGUS RISOTTO - THE ROASTED ROOT
From theroastedroot.net
Cuisine AmericanTotal Time 40 minsCategory Side DishCalories 414 per serving
OVEN ROASTED GARLIC PARMESAN ASPARAGUS WITH LEMON - FOOD ...
From food-life-design.com
MILK.ORG | LEMON BUTTER ASPARAGUS RISOTTO
From uat-new.milk.org
ASPARAGUS RISOTTO: IT'S EASIER THAN YOU THINK! - SHE LOVES ...
From shelovesbiscotti.com
LEMON GARLIC ROASTED ASPARAGUS {EASY ... - THE BUSY BAKER
From thebusybaker.ca
LEMON GARLIC ROASTED ASPARAGUS - OLIVEANDBASKET.COM
From oliveandbasket.com
LEMON RISOTTO WITH PAN-ROASTED CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
ASPARAGUS MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
ROASTED ASPARAGUS WITH LEMON - A COUPLE COOKS
From acouplecooks.com
GRILLED ASPARAGUS & LEMON RISOTTO - SIMPLY DELICIOUS
From simply-delicious-food.com
ASPARAGUS AND LEMON GARLIC DRESSING | SAMSUNG UK
From samsung.com
ASPARAGUS AND MUSHROOM RISOTTO | JAMIE OLIVER RECIPES
From jamieoliver.com
SHRIMP-ASPARAGUS RISOTTO RECIPE - FOOD & WINE
From foodandwine.com
SPRING PEA AND ASPARAGUS RISOTTO - COOKIE AND KATE
From cookieandkate.com
SAUTEED ASPARAGUS: THE BEST RECIPE! - SHE LOVES BISCOTTI
From shelovesbiscotti.com
BEST ASPARAGUS RISOTTO - A COUPLE COOKS
From acouplecooks.com
LEMON CHICKEN WITH ASPARAGUS RECIPE - ALL INFORMATION ...
From therecipes.info
LEMON ASPARAGUS RISOTTO - RECIPE RUNNER
From reciperunner.com
32 BEST ASPARAGUS RECIPES THAT YOU'LL STRAIGHT UP STALK ...
From salon.com
MILK.ORG | LEMON BUTTER ASPARAGUS RISOTTO
From milk.org
LEMON RISOTTO WITH ASPARAGUS & PEAS - LOVE AND LEMONS
From loveandlemons.com
ROASTED ASPARAGUS RECIPES | ALLRECIPES
From allrecipes.com
ASPARAGUS RISOTTO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ASPARAGUS AND LEMON RISOTTO RECIPE - MEAT FREE MONDAY
From meatfreemondays.com
SHRIMP RISOTTO WITH ASPARAGUS AND LEMON RECIPE | EPICURIOUS
From epicurious.com
BEST GARLIC RISOTTO WITH ROASTED ASPARAGUS RECIPES | FOOD ...
From foodnetwork.ca
SPRING RISOTTO WITH ASPARAGUS, PEAS + ROASTED GARLIC ...
From blissfulbasil.com
COD WITH PEA AND ASPARAGUS RISOTTO ... - GREAT BRITISH CHEFS
From greatbritishchefs.com
SAUTéED ASPARAGUS WITH LEMON & GARLIC - KYLEE COOKS
From kyleecooks.com
LEMON RISOTTO WITH ROASTED CHERRY TOMATOES - BON APPéTIT
From bonappetit.com
ROASTED LEMON THYME CHICKEN, GARLIC BUTTER ROASTED ...
From fastinhand.com
NO STIR BRIE RISOTTO WITH LEMON BUTTER ASPARAGUS. - HALF ...
From halfbakedharvest.com
32 BEST ASPARAGUS RECIPES THAT YOU'LL STRAIGHT UP STALK - FOOD
From prosubmer.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