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
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.
Nutrition Facts : Calories 544 kcal, Carbohydrate 75 g, Cholesterol 44 mg, Fiber 2 g, Protein 20 g, SaturatedFat 9 g, Sodium 873 mg, Sugar 8 g, Fat 17 g, ServingSize Serves 2-3 as a main course, or 4 as a side, UnsaturatedFat 0 g
PARMA HAM & ASPARAGUS RISOTTO
This is a recipe I found in a cooking magazine years ago that has become a real family favorite. Comfort food at it's best. You can substitute leftover chicken for parma ham or leave out the meat and go vegetarian (maybe adding some mushrooms).
Provided by barbara.muirhead
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat Olive Oil in a large saucepan and saute onion until soft.
- Add rice and continue to cook for 2 minutes.
- Add 1/2 cup stock and stir until absorbed. Continue adding stock in 1/2 cup increments waiting until stock is absorbed before adding the next 1/2 cup.
- After adding the last 1/2 cup add the asparagus pieces and cook until stock absorbed.
- Stir in Philadelphia until melted and then parma ham until heated through and finally the parsley.
- Serve sprinkled with parmesan cheese.
PARMA HAM & ASPARAGUS
Make and share this Parma Ham & Asparagus recipe from Food.com.
Provided by Luschka
Categories One Dish Meal
Time 26m
Yield 550 ml, 3 serving(s)
Number Of Ingredients 13
Steps:
- Trim the woody ends from the asparagus and cut the stems into 1 cm lengths.
- In a saucepan, heat the oil over a high heat and cook the asparagus, onion and galric for 5 minutes.
- Reduce the heat, add the ham and cook for 1 minutes.
- In a bowl, blend the cornflour, stock, wine , soy sauce, mustard and salt and pepper and add to the pan.
- Bring to the boil, stirring and continue to cook, stirring until the mixture thickens.
- Simmer for 5 minutes.
- Garnish with rosemary sprigs and serve with the freshly cooked linguine.
Nutrition Facts : Calories 101.7, Fat 3.5, SaturatedFat 0.4, Sodium 392.2, Carbohydrate 11.5, Fiber 3.3, Sugar 3.5, Protein 4.2
ASPARAGUS SPEARS BAKED IN PARMA HAM
About this recipe: Quick and easy Spanish tapas recipe for asparagus spears, wrapped in Parma ham slices, seasoned and oven baked.
Provided by Matthew James Fisher
Time 20m
Yield Makes 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 C / Gas 6. Wash and trim the bottom ends from the asparagus. Boil the Asparagus for 3-4 minutes then drain them and let them cool down.
- Cut each slice of Parma ham in half.
- Wrap each asparagus spear with a half slice of ham.
- Brush a baking tray with olive oil and arrange the wrapped spears in a single layer. Season with salt and pepper.
- Bake in the oven for 10 minutes for thin asparagus, or slightly longer for thick stalks
HAM AND ASPARAGUS RISOTTO
Make and share this Ham and Asparagus Risotto recipe from Food.com.
Provided by dicentra
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the asparagus in boiling water 3 minutes or until crisp-tender. Drain and set aside.
- Combine 1 cup water, the wine, and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat.
- Coat a medium saucepan with cooking spray; place over medium heat until hot.
- Add mushrooms, green onions, and garlic; sauté 2 minutes. Add rice; cook 1 minute, stirring constantly. Add 1/2 cup warm broth mixture and ham; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
- Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
- Add asparagus during the last 4 minutes of cooking time. Remove from heat; stir in parsley and thyme. Serve immediately.
More about "parma ham asparagus risotto food"
PARMA HAM PARCELS RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Category AntipastoTotal Time 25 minsEstimated Reading Time 1 min
ASPARAGUS RISOTTO RECIPE - LOVE AND LEMONS
From loveandlemons.com
PARMA HAM RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
HERB AND LEMON RISOTTO WITH PARMA HAM CRUMBS
From deliciousmagazine.co.uk
ROASTED ASPARAGUS WRAPPED IN PARMA HAM - DELICIOUS.
From deliciousmagazine.co.uk
ASPARAGUS RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
ASPARAGUS RISOTTO | RICARDO
From ricardocuisine.com
WHAT IS PARMA HAM? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
ROASTED WHITE ASPARAGUS WRAPPED IN PARMA HAM - RTE.IE
From rte.ie
ASPARAGUS AND PARMA HAM RECIPE - FEED YOUR SOLE
From feed-your-sole.com
PARMA HAM RISOTTO WITH PORCINI MUSHROOMS, PEAS AND ROCKET
From redonline.co.uk
PANCAKES WITH PARMA HAM AND ASPARAGUS RECIPE - BBC FOOD
From bbc.co.uk
RISOTTO ALLA PARMIGIANA RECIPE - BBC FOOD
From bbc.co.uk
A COMPLETE GUIDE TO PARMA HAM | LOVEFOOD.COM
From lovefood.com
PARMA HAM RECIPES - BBC FOOD
From bbc.co.uk
25 CREAMY RISOTTO RECIPES - FOOD.COM
From food.com
RECIPES: ASPARAGUS RISOTTO WITH SMOKED HADDOCK - THE SCOTSMAN
From scotsman.com
HAM AND ASPARAGUS RISOTTO - DINNER DIARY - WOMAN'S DAY
From womansday.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