ULTIMATE RISOTTO PRIMAVERA
We consulted no less than three great Italian cooks to come up with this classic spring vegetable risotto
Provided by Angela Nilsen
Categories Main course, Snack, Starter
Time 1h10m
Number Of Ingredients 12
Steps:
- If using fresh broad beans, drop them into boiling water, leave for 1 min, then drain and cool under cold water. Peel off the skins. For frozen beans, just thaw, then peel. Chop the shallots, spring onions and garlic as finely as you possibly can. Snap the woody bases from the asparagus spears and discard. Slice each spear into 4 diagonal pieces. Pour the stock into a separate pan and bring to a simmer.
- Heat the oil and half the butter in a heavy, wide pan. Tip in the shallots, spring onions and garlic and cook for 3-4 mins until soft and see-through, but not brown, stirring often. With the heat on medium, add the rice and keep it moving with a wooden spoon for a few mins so it gets toasted, but not coloured, and very hot. Once it starts to hiss and sizzle, pour in the wine. Keep stirring for about a min until the wine has evaporated.
- Put the timer on for 20 mins (it takes 18-20 mins to add the stock), now add 11⁄2 ladles of stock, letting it simmer, not boil. Keep stirring until all the liquid is absorbed, scraping the sides of the pan to catch any stray bits of rice. Continue to stir and add a ladleful of stock once the previous amount has been absorbed. (If you add too much stock at a time the risotto won't be as creamy.) The rice tells you when it needs more stock. You will hear it sigh and when you pull a spoon across the bottom of the pan it should leave a clear line
- After 14 mins add the beans and peas to the rice with some seasoning. At the same time, drop the asparagus into the stock and let it simmer for 4 mins, then lift out with a slotted spoon and add to the rice. Start tasting the rice now too - when done it should be softened, but with a bit of bite in the centre, almost chewy, and the risotto creamy - overcooking just makes it mushy. Continue adding stock and stirring until done (you may have a little stock left). Take the pan off the heat, add half the parmesan and the rest of the butter plus a splash of stock to keep everything moist. Put the lid on the pan and leave for 3 mins to rest. Serve with the remaining parmesan.
Nutrition Facts : Calories 702 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 82 grams carbohydrates, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 2 milligram of sodium
BAKED RISOTTO PRIMAVERA (EATING WELL)
Make and share this Baked Risotto Primavera (Eating Well) recipe from Food.com.
Provided by ratherbeswimmin
Categories Brown Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°.
- Heat oil in a Dutch oven or ovenproof deep saute pan over medium heat.
- Add onions and cook/stir occasionally, until softened, 3-5 minutes.
- Stir in rice and garlic; cook, stirring, 1-2 minutes.
- Stir in wine and simmer until it has mostly evaporated.
- Add broth and bring to a boil; cover the pan and transfer to the oven.
- Bake until the rice is just tender, 50 minutes to 1 hour.
- Shortly before the risotto is done, steam asparagus, peas, and bell pepper until crisp-tender, about 4 minutes.
- Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest and pepper into the risotto (taste and add salt, if needed, too); serve immediately.
Nutrition Facts : Calories 321.3, Fat 11.4, SaturatedFat 5.1, Cholesterol 22, Sodium 435.4, Carbohydrate 36.2, Fiber 3.7, Sugar 4.4, Protein 16.9
HEALTHIER RISOTTO PRIMAVERA
Angela Nilsen works her magic on this favourite Italian rice dish, making it low-fat and nourishing
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 16
Steps:
- Cut the woody ends off the asparagus, then slice the stems into 5cm diagonal lengths. Heat half the oil in a large, wide non-stick frying pan. Tip in the asparagus and stir-fry over a medium-high heat for about 4 mins or until nicely browned all over (Step 1). Stir in the spring onions and fry for 1-2 mins with the asparagus until browned. Remove, season with pepper and set aside. Cook the peas and beans separately in a little boiling water for 3 mins each, then drain each through a sieve. When the broad beans are cool enough to handle, pop them out of their skins. Set the peas and beans to one side. Mix the basil, chives, mint and lemon zest together in a small bowl and season with pepper (Step 2). Set aside.
- Pour the stock into a saucepan and keep it on a very low heat. Pour the remaining oil into a large, wide sauté pan. Tip in the shallots and garlic, and fry for 3-4 mins until soft and only slightly brown. Stir in the rice and continue to stir for 1-2 mins over a medium-high heat. As it starts to sizzle, pour in the wine and stir again until the wine has been absorbed. Start to stir in the hot stock, 1½ ladlefuls at a time (Step 3), so it simmers and is absorbed after each addition. To tell when it is ready to have the next 1½ ladlefuls added, drag the spoon across the bottom of the pan and it should leave a clear line. Keep stirring the whole time, to keep the risotto creamy. Continue adding the stock as above - after 20 mins the rice should be soft with a bit of chew in the middle. If it isn't, add more stock - you should still have at least a ladleful of stock left at this point. Season with pepper, you shouldn't need to add any salt.
- Take the pan off the heat. Pour over a ladleful of the remaining stock to keep the mixture fluid, then scatter over all the vegetables, a grinding of pepper, half of the herb mix (Step 4) and half the cheese. Cover with the pan lid and let the risotto sit for 3-4 mins to rest. Gently stir everything together, if necessary adding a drop more remaining stock for good consistency. Ladle into serving dishes and serve topped with a small pile of rocket and the rest of the herbs and cheese scattered over.
Nutrition Facts : Calories 475 calories, Fat 10.4 grams fat, SaturatedFat 2.8 grams saturated fat, Carbohydrate 70.5 grams carbohydrates, Sugar 5.2 grams sugar, Fiber 9.8 grams fiber, Protein 18.6 grams protein, Sodium 0.3 milligram of sodium
MICROWAVE RISOTTO PRIMAVERA
A classic recipe with a cheat's method - just pop this in the microwave for speedy results. It's high in fibre and folic acid, and low in fat
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
- Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.
Nutrition Facts : Calories 461 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
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BAKED RISOTTO PRIMAVERA - HANDLE THE HEAT
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- Heat olive oil in a Dutch oven or oven-safe deep saute pan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 3-5 minutes. Add the rice and garlic and cook, stirring, until fragrant, about 1-2 minutes. Add the wine and simmer until mostly evaporated. Add the chicken broth and bring to a boil. Cover the pot and transfer to the oven. Bake until the rice is just tender, 50 minutes to 1 hour.
- Shortly before the rice is done, steam asparagus, peas, and bell pepper until crisp-tender, about 4 minutes.
- Fold the steamed vegetables, Parmesan, parsley, green onions, lemon zest, and pepper into the risotto. Serve immediately.
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