SPRING GREEN RISOTTO
Provided by Ina Garten
Categories main-dish
Time 47m
Yield 4 servings for dinner, 6 servings for appetizer
Number Of Ingredients 15
Steps:
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
- Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
RISOTTO OF SPRING VEGETABLES
Try Gordon Ramsay's clever, shortcut way to make a fresh springtime risotto
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course, Supper, Vegetable
Time 1h
Number Of Ingredients 15
Steps:
- Tip the rice into a pan of boiling, lightly salted water. Boil gently for 6 minutes then drain in a sieve. There should still be a white core in the centre of the grains. Spread the part-cooked rice on a clean tray, cool, then chill until you are ready to finish the risotto. If covered with cling film, the rice can be kept for up to 24 hours. Shave about 25g off the parmesan wedge and set aside for later. Finely grate the rest and save for use in Step 8.
- Blanch the broad beans for 1 minute in boiling water then drain and rinse them in a colander under cold water. Using your fingers, pop each bean from its skin. (Thawed frozen beans can be popped without blanching.)
- Trim the asparagus and cut the spears at an angle into lozenge shapes. Bring 1 litre of water to the boil in a large pan, add 1 tsp of sea salt, then the asparagus, shelled peas and beans. Return to a gentle boil and cook for 3 minutes. Meanwhile, put lots of ice cubes into a large bowl half filled with cold water.
- Drain the vegetables in a colander set over a bowl to catch and save the cooking water, then tip them straight into the bowl of iced water. When cold, drain again and set aside.
- Pour the saved vegetable water into a pan and whisk in the stock powder. When ready to finish the risotto, bring the stock to the boil and keep it on a simmer.
- In another large pan, gently sauté the shallot, spring onions and garlic in the 2 tablespoons of oil and half the butter for 3-5 minutes until softened. Stir in the wine and cook until reduced by half.
- Tip in the rice. Now add a ladle of boiling stock and stir until it is absorbed. Add the remaining stock, a ladle at a time, stirring until absorbed before you add more. This takes about 8 minutes, by which time the mixture should be slightly sloppy, not dry. You may not need all the stock. The rice is cooked when it is just softened and has a nice shiny glaze. Remove the garlic clove.
- Gently stir in the vegetables and remaining chives and return to a gentle simmer, adding a little extra stock if needed. Stir in the last of the butter, the grated parmesan and the mascarpone. Check the seasoning. Divide immediately between four warmed shallow bowls, drizzle over a little oil and scatter the parmesan shavings onto each serving.
Nutrition Facts : Calories 694 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 69 grams carbohydrates, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 1.37 milligram of sodium
More about "spring vegetable risotto with poached eggs food"
THIS SPRING VEGETABLE RISOTTO IS TOTALLY WORTH THE EFFORT
Web Apr 15, 2013 There's sweetness of the beans, the tang of the leeks and chives, the …
From bonappetit.com
Estimated Reading Time 1 min
From bonappetit.com
Estimated Reading Time 1 min
HEALTHY RISOTTO WITH SPRING VEGETABLES • DELICIOUS FROM …
Web Jun 6, 2014 This healthy risotto recipe uses wholegrain oat groats instead of rice and is topped with asparagus, broad beans and Parmesan. …
From deliciousfromscratch.com
Servings 4Estimated Reading Time 7 mins
From deliciousfromscratch.com
Servings 4Estimated Reading Time 7 mins
SPRING VEGETABLE RISOTTO WITH POACHED EGG - FRAMED COOKS
Web Apr 17, 2014 Instructions. Cook fresh peas for one minute in salted boiling water, or …
From framedcooks.com
Reviews 2Category DinnerCuisine ItalianTotal Time 40 mins
From framedcooks.com
Reviews 2Category DinnerCuisine ItalianTotal Time 40 mins
SPRING VEGGIE FARRO RISOTTO WITH POACHED EGG - BISTRO ONESIX
Web 4 cups chicken or vegetable stock; Olive oil; ¼ pound chanterelles or crimini (baby bella) …
From bistroonesix.com
From bistroonesix.com
SPRING RISOTTO WITH POACHED EGGS - EVERYBODYLOVESITALIAN.COM
Web Apr 7, 2022 Spring Risotto with Poached Eggs Ingredients 2 cups shelled fresh (or …
From everybodylovesitalian.com
From everybodylovesitalian.com
BAKED VEGETABLE RISOTTO WITH POACHED EGGS - VEGGIES …
Web Dec 8, 2017 1 cup peas (fresh or frozen, thawed and cooked) fine grain sea salt. 1 Tbsp white vinegar. ½ pound mushrooms, halved or quartered if large. 2 Tbsp clarified butter, divided (or coconut oil) 6 eggs (large or XL) …
From veggiesbycandlelight.com
From veggiesbycandlelight.com
SPRING VEGETABLE RISOTTO WITH POACHED EGGS | CONSTANT COOKBOOK
Web 6 large eggs; 8 low-sodium chicken broth; 2 unsalted butter, divided; 1/4 chanterelles or …
From constantcookbook.com
From constantcookbook.com
RISOTTO WITH SPRING PEAS, PARSLEY, AND POACHED EGG
Web Jan 14, 2017 This risotto with spring peas and parsley is topped with a poached egg for the perfect balance of freshness, creaminess, and heartiness. Enjoy with a light white wine. Category Lunch , Main Dishes , …
From colavitarecipes.com
From colavitarecipes.com
SPRING VEGETABLE RISOTTO WITH ASPARAGUS AND PEAS RECIPE
Web Jun 6, 2022 Ingredients 8 to 12 ounces asparagus (cut in 1-inch lengths) 5 cups chicken …
From thespruceeats.com
From thespruceeats.com
22 POACHED EGG RECIPES FOR ANY MEAL | BON APPéTIT
Web Mar 24, 2017 Spring Vegetable Risotto with Poached Eggs Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.
From bonappetit.com
From bonappetit.com
SPRING VEGETABLE RISOTTO RECIPE | MYRECIPES
Web Step 1 Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat. Step 2 Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add …
From myrecipes.com
From myrecipes.com
11 DISHES FEATURING SPRING VEGETABLES RECIPE | BON APPéTIT
Web Apr 29, 2012 Spring Vegetable Risotto with Poached Eggs. Risotto only sounds …
From bonappetit.com
From bonappetit.com
RISOTTO WITH SPRING VEGETABLES | WILLIAMS SONOMA
Web Feb 15, 2013 Risotto with Spring Vegetables is rated 5.0 out of 5 by 1 . This simple risotto showcases the flavor of fresh peas and slender asparagus, two harbingers of spring. The rice can act as a backdrop to …
From williams-sonoma.com
From williams-sonoma.com
SPRING VEGETABLE RISOTTO WITH POACHED EGGS
Web Apr 24, 2013 Risotto only sounds intimidating—if you can stir, you can make it. …
From yahoo.com
From yahoo.com
PUT AN EGG ON IT | EPICURIOUS
Web Feb 27, 2015 A runny poached egg creates an instant sauce for tender lentils and …
From epicurious.com
From epicurious.com
PEA & PESTO RISOTTO WITH FRIED POACHED EGGS - SEASON & SERVE BLOG
Web Apr 21, 2021 Pea & Pesto Risotto with Fried Poached Eggs. This Pea & Pesto …
From seasonandserveblog.com
From seasonandserveblog.com
EASY RISOTTO RECIPE WITH SPRING VEGETABLES-FROM A …
Web Apr 17, 2023 How to Make an Easy Risotto Recipe with Spring Vegetables: Recipe Ingredients: Here’s everything you’ll need to make this easy risotto recipe, along with how to prep. See the recipe card below …
From fromachefskitchen.com
From fromachefskitchen.com
SPRING VEGETABLE SALAD WITH ROASTED ENDIVES, …
Web In a saucepan, bring the water and vinegar to a boil. Season with salt. Reduce the heat until the water is barely simmering. Break the eggs into saucers or small cups and slide into the water. Cook for 3 to 4 minutes; …
From ricardocuisine.com
From ricardocuisine.com
SPRING VEGETABLE RISOTTO WITH POACHED EGGS
Web 2 cups fava beans (shelled fresh, or frozen, thawed, or peas, from about 2 pounds pods)
From healthychangewithamy.com
From healthychangewithamy.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