Coconut Milk Risotto With Asparagus 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.

CREAMY COCONUT LEMONGRASS AND ASPARAGUS RISOTTO WITH SCALLOPS

Steps:

• To make the coconut base: Melt butter in a pot. Toss in onion, lemongrass and garlic and sweat off for about 2 minutes or lightly transparent.
• Add curry powder and cook over a low heat for another 2 minutes.
• Add wine, bring to the boil, and reduce on medium heat for about 5 minutes.
• Add coconut cream and cook over a low heat for about 10 minutes. Season with salt and pepper.
• Puree with a stick mixer or blender and strain. Use 1 cup of this mixture to use in the risotto and keep it warm. Reserve and freeze rest of this liquid for another time if you wish.
• To make the risotto: Put fish stock in a pot and bring to the boil, then reduce to a slow simmer.
• Heat 2 Tablespoons olive oil in a heavy base saucepan, add 1 Tablespoon of the butter then cook the shallots and asparagus pieces (NOT THE SPEAR TIPS). Cook over a low heat for 3 minutes.
• Add rice and turn up heat and cook for 2 minutes, stirring constantly.
• Add wine and let it evaporate.
• Lower heat then start adding stock, a ladle at a time, stirring occasionally, until rice is almost tender, about 20 minutes.
• Add coconut base and cook another 5 minutes, until rice is tender. Remove from heat and rest for 2 minutes before folding in remaining 2 Tablespoons of butter.
• In the meantime, bring a large pot of water to the boil, blanch asparagus tips for 30 seconds, drain, then refresh under cold , drain again and put aside.
• Heat a little olive oil in a frying pan until hot. Cook scallops in batches for 30 seconds on each side. Season with salt and pepper, keep warm and set aside.
• Add asparagus spears to pan to heat through.
• Dish risotto into bowls, top with asparagus spears and scallops and drizzle with a little olive oil.

COCONUT MILK RISOTTO WITH ASPARAGUS

Steps:

• Bring the vegetable broth to a simmer in a medium saucepan and maintain it at a simmer while you make the risotto.
• In a large saucepan, heat the coconut oil and olive oil over medium-high heat.
• Add the onion, lemongrass and ginger and cook until the onion begins to soften and turn translucent, 5-7 minutes.
• Reduce heat to medium-low, add the rice and cook for 1-2 minutes, stirring to thoroughly coat the rice with oil.
• Stir in the sweet rice wine and cook until it is completely absorbed.
• Now begin adding the vegetable broth, about 1/2 cup at a time, allowing each 1/2 cup to be fully absorbed before adding another. Repeat this step until about 1 cup of the broth remains.
• Stir the asparagus, basil and truffle salt into the rice. Continue cooking, adding the remaining broth as before, until the broth is completely gone and the rice has become tender and very creamy. (The entire cooking process should take 35-40 minutes.).
• Stir in the coconut milk and cook until fully absorbed, abother 1-2 minutes.
• Season with salt to taste and serve immediately.

COCONUT RISOTTO

Steps:

• Preheat the oven to 350 degrees F.
• Line a deep baking sheet with aluminum foil.
• Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.

ASPARAGUS RISOTTO

Steps:

• In 3- to 4-quart saucepan, heat broth and water to boiling. Reduce heat; simmer while preparing risotto.
• Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion, carrot and garlic; cook 2 to 3 minutes, stirring occasionally, until onion and carrot are tender. Stir in wine; cook 1 minute or until wine boils. Stir in rice, salt and 1 cup simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until liquid is absorbed and stirring frequently.
• When 4 cups liquid have been absorbed, stir in asparagus. Test rice for doneness, and continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy (process takes 15 to 20 minutes).
• Remove skillet from heat. Stir in pine nuts and cheese. Serve immediately.

ASPARAGUS-AND-LEMON RISOTTO

Steps:

• Bring stock to a simmer in a medium saucepan.
• Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
• Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
• Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

ASPARAGUS RISOTTO

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.

ROASTED ASPARAGUS RISOTTO

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.

ASPARAGUS AND TRUFFLE RISOTTO

Steps:

• Heat 1 tablespoon butter and olive oil in a large pan over medium heat until melted. Stir in bell pepper, onion, and garlic and cook until tender, 2 to 3 minutes. Add rice and stir to coat, 1 to 2 minutes.
• Pour wine into mixture and stir until absorbed. Add 1 cup of broth, stirring until absorbed. Add 1/2 cup of broth, stirring until absorbed; repeat process of adding 1/2 cup of broth until all is used. Stir in asparagus with the last cup of broth. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite.
• Stir in Parmesan cheese, truffle oil, and remaining 2 tablespoons butter. Stir in milk to taste and to desired creaminess. Cover and let stand for 3 to 5 minutes. Serve.

RISOTTO WITH COCONUT MILK AND SHRIMP

Steps:

• Put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high. Add rice and cook, stirring occasionally, until rice glistens and sizzles, 2 or 3 minutes.
• Add wine and let it boil away, stirring once or twice, until mixture is just about dry. Add a cup of hot water and repeat, stirring frequently. Add half the coconut milk and cook, stirring frequently, until it is just about gone. Add remaining coconut milk and repeat.
• At this point rice should be nearly tender; if it is not, repeat process with another 1/2 cup water. Stir in tomato if desired, shrimp, salt and cayenne and cook until mixture is creamy and rice is tender but not mushy. If rice is still too crunchy for your taste, stir in 1/2 cup water and cook, stirring, until mixture is creamy again. Garnish with cilantro, basil or scallions and serve.

MINTED PEA AND ASPARAGUS RISOTTO

Steps:

• Heat a 2-quart sauce pot over medium-high heat. Melt the coconut oil, then add the onion, cook until translucent, about 2 minutes. Reduce the heat to medium, stir in the rice and cook for an additional 2 minutes. This toasts the rice and gives it a wonderful nutty flavor. Pour in the white wine and allow it to reduce by half before adding 12 ounces of stock. Stir often and allow the rice to absorb most of the liquid before adding more. Continue cooking the rice, adding the liquid in 4-ounce increments and remembering to stir often.
• When the rice feels just about fully cooked add the asparagus and continue to cook. At this point the rice should be thick and creamy. Add the peas, stir to combine, and heat through. Season with the salts, black pepper, and stir in the mint and coconut butter. Serve immediately.

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.