ASPARAGUS & MUSHROOM RISOTTO WITH FRESH PARSLEY & LEMON
Provided by Jamie Oliver
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Place the porcini in a small bowl, just cover with boiling water and leave to rehydrate.
- Peel and finely chop the onion and garlic, then trim and finely chop the celery. Snap off and discard the woody asparagus ends, cut off the tips and roughly chop the stalks. Roughly chop the chestnut mushrooms.
- Heat a splash of oil in a medium pan over a medium-low heat, add the onion, celery and a splash of water, then cook for around 5 minutes, or until softened but not coloured, stirring occasionally.
- Scoop out, finely chop and add the porcini to the pan with the soaking water, leaving any gritty bits behind.
- Bring 600ml of water to the boil in a medium pan, add the stock cube or pot and stir to dissolve. Keep over a low heat.
- Place another pan over a medium heat with a drizzle of oil, then add the garlic, mushrooms and a small pinch of sea salt and black pepper. Cook gently for a few minutes, or until softened.
- Pick and finely chop the parsley leaves, then add the stalks to the stock. Finely grate the cheese.
- Once the vegetables are soft, stir in the rice and and fry for 1 minute until translucent. Pour in the wine (or replace with 50ml stock), and keep stirring until absorbed.
- Turn the heat up to medium, then add a ladleful of hot stock (avoid the parsley stalks!). Keep stirring and adding stock, a ladle at a time, waiting for the rice to soak it all up before adding the next ladleful. Continue until you've added two-thirds of the stock.
- Stir the asparagus and cooked mushrooms into the pan. Keep adding the remaining stock until the rice is just cooked and the risotto is nice and oozy - if you run out of stock, use boiling water.
- Remove from the heat and stir in most of the cheese. Season to taste with salt, pepper and a squeeze of lemon juice, then cover and leave to sit for 2 minutes. Divide between your plates, then serve with the parsley and remaining cheese on top.
Nutrition Facts : Calories 447 calories, Fat 11.3 g fat, SaturatedFat 2.9 g saturated fat, Protein 18.1 g protein, Carbohydrate 67.4 g carbohydrate, Sugar 5.7 g sugar, Sodium 0.5 g salt, Fiber 4.9 g fibre
LEMON ORZO
Steps:
- Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.
SPICY CHICKEN AND ORZO SKILLET
Ground cumin, Italian seasoning and red pepper flakes fabulously flavor every bite of this zesty chicken and pasta supper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and garlic; cook and stir 3 minutes. Add carrots and onion; cover and cook 2 to 3 minutes or until vegetables are crisp-tender, stirring once.
- Stir in all remaining ingredients except spinach. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until most of liquid is absorbed and orzo is tender.
- Stir in spinach; cover and cook 2 to 3 minutes longer or until spinach is wilted.
Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 8 g, Protein 42 g, SaturatedFat 2 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 530 mg, Sugar 3 g, TransFat 0 g
SHRIMP SCAMPI WITH ORZO
The universal appeal of shrimp scampi, frankly, isn't the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes. Scampi is often tossed with pasta or served with crusty bread, but this version instead uses quick-cooking orzo. It simmers directly in the pan sauce, imparting a starchy gloss - and soaking up the garlicky scampi flavors. Toss the shrimp with some garlic, lemon zest and red-pepper flakes to marinate while the pasta gets a head start on the stove, then simply toss the shrimp on top of the orzo to steam. It all comes together in a flash, and feels effortless. Pair this dish with Caesar salad, steamed broccoli or arugula, or bask in its simple comfort, straight from a spoon.
Provided by Ali Slagle
Categories dinner, quick, one pot, pastas, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
- Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine - it will bubble - and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
- Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
- Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.
SAFFRON ORZO WITH ASPARAGUS
Make and share this saffron orzo with asparagus recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- heat butter in skillet, add orzo and stir.
- add broth and saffron, bring to boil, cover, reduce heat to simmer, cook 8 minutes add asparagus, cover, cook 5 minutes more.
- uncover and simmer until liquid is absorbed.
- stir in parmesan cheese, salt, pepper.
- serve in a bowl garnished with shavings.
Nutrition Facts : Calories 218.1, Fat 6.4, SaturatedFat 3.5, Cholesterol 13.8, Sodium 483.6, Carbohydrate 29.9, Fiber 2.6, Sugar 2.3, Protein 10.5
LEMON SHRIMP ORZO
What I love about this lemon shrimp orzo is that it's so tasty and it can be eaten hot or cold. It tastes great with chicken, too. -Aleni Salcedo, East Elmhurst, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.
Nutrition Facts : Calories 367 calories, Fat 11g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 44g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein.
SAFFRON ORZO
Steps:
- In a saucepan bring the broth and 1 1/2 cups water to a boil, add the orzo, and boil it for 5 to 7 minutes, or until it is al dente. In a small bowl dissolve the saffron and 1 tablespoon of the hot cooking liquid. Drain the orzo well, return it to the pan, and stir in the saffron mixture, the butter, the Parmesan, and salt and pepper to taste.
SAFFRON ORZO WITH ASPARAGUS AND PROSCIUTTO
Categories Pasta Side Sauté Quick & Easy Parmesan Saffron Asparagus Prosciutto Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper. Transfer to large bowl. Garnish with Parmesan shavings.
SAFFRON ORZO
Orzo is a great substitute for rice in this buttery and delicious pilaf. The simple technique of toasting your orzo, then cooking it in a flavorful mix of chicken broth and saffron, makes for a full flavored, simple side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 minced shallot in 2 tablespoons olive oil in a saucepan over medium heat until softened, 2 to 3 minutes. Add 1 cup orzo and cook, stirring, until toasted, 3 to 5 minutes. Add 2 cups chicken broth, 1/2 teaspoon each saffron and kosher salt and 2 bay leaves. Bring to a boil, then stir and reduce to a simmer; cover and cook until the orzo is tender, 12 to 15 minutes. Stir in 1 tablespoon butter and season with salt.
PORK TOP LOIN ROAST WITH ASPARAGUS, SPRING ONION AND BUTTER LETTUCE
Provided by Jane Sigal
Categories dinner, roasts, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a small enameled cast-iron casserole, melt 1 tablespoon butter in 1 tablespoon olive oil. Add pork, season with salt and brown well over medium to medium-high heat, about 10 minutes. Transfer pork to a plate and pour off fat in casserole. Add wine to casserole and boil over high heat, scraping up browned bits. Add bay leaf, thyme, yellow onion and pork. Cover and cook over very low heat, turning once, until an instant-read thermometer inserted in center registers 160 degrees, about 1 hour. Transfer pork to a carving board and let rest at least 10 minutes. Set casserole and its contents aside.
- In a large sauté pan, melt remaining 1 tablespoon butter in remaining 1 tablespoon olive oil. Add pancetta and cook, stirring, over medium heat until lightly browned, about 5 minutes. Stir in spring onion. Add asparagus or snap peas, lettuce and 1/3 cup pork juices from casserole; season with salt. Cover and cook over medium-high heat until asparagus is crisp-tender, about 3 minutes. Uncover and cook until juices thicken. Remove pan from heat and stir in chopped herbs. Season with salt, pepper and lemon juice.
- Bring juices in casserole to a simmer and season with salt and pepper. Thickly slice pork, spoon pan juices over meat and serve with vegetables.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 31 grams, Carbohydrate 14 grams, Fat 56 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 19 grams, Sodium 1141 milligrams, Sugar 6 grams, TransFat 1 gram
ORZO WITH SAFFRON AND ROMANO CHEESE
Make and share this Orzo With Saffron and Romano Cheese recipe from Food.com.
Provided by COOKGIRl
Categories Rice
Time 26m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- *NOTE: for non-alcoholic version, substitute chicken stock for the white wine.
- In a glass measuring cup, combine the saffron threads and 1 cup hot water. Let stand for 20 minutes.
- Meanwhile, in a saute pan over medium heat, heat butter and olive oil. When it is foamy, add shallots and cook until translucent, about 1 minute.
- Stir in orzo, thyme, and lemon peel. Saute the mixture, stirring often until the orzo is golden brown, about 5 minutes. Reduce heat if necessary to avoid burning.
- Pour in chicken stock, wine, and saffron water. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook until liquid is absorbed and orzo is al dente, about 20 minutes.
- Just before serving, stir in lemon juice, cheese, and salt and pepper to taste. Serve hot.
Nutrition Facts : Calories 301.5, Fat 6, SaturatedFat 1.9, Cholesterol 7.5, Sodium 137, Carbohydrate 48, Fiber 1.9, Sugar 3.1, Protein 9.8
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