MUSHROOM AND SPRING VEGETABLE RISOTTO
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut asparagus just below the tips, then on an angle at 1/4-inch intervals, discarding the woody part at the bottom. Set aside.
- Bring water to a simmer and add 2 teaspoons of the salt. Keep on a low simmer.
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat and add mushrooms. Cook, stirring occasionally, until crispy and browned. Season with 1/2 teaspoon salt and pepper, to taste, and set aside.
- In a large saucepan, add another 2 tablespoons of the butter over medium-high heat and let brown slightly until nutty. Add the shallot to the pot and cook until translucent, about 2 minutes. Add the rice and stir so that it is coated with the butter and glossy, about 1 minute. Stir in the remaining 2 1/2 teaspoons salt. Add the vermouth and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice. Add the thyme springs. Ladle in about 1/2 cup of the simmering water and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of water at a time, stirring between additions and letting the rice absorb the liquid before adding more.
- When rice has absorbed about half the water (about 10 minutes into cooking process), stir in lemon zest. Continue stirring and adding water, 5 minutes more. Add asparagus. When rice is tender but al dente, after 20 or so minutes of cooking time, stop adding water. Vigorously beat in the remaining butter and cheese. Add the mushrooms, peas and lemon juice and stir just until heated through. Remove from heat. Let risotto rest for a minute or so before serving. Divide among 4 warm bowls, grind a generous amount of pepper over each, and serve.
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
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
SPRING VEGETABLE RISOTTO
Provided by Diane Phillips
Categories Bean Rice Kid-Friendly Dinner Lunch Fennel Spinach Pea Spring Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place the rice in a sieve and rinse under a steady stream of cool water, stirring the grains. When the water runs clear, stop rinsing and shake the sieve to drain off excess water.
- Coat the inside of a medium rice cooker with nonstick cooking spray. Set the rice cooker to the regular cycle or to quick cook if it's a fuzzy-logic machine. Melt 2 Tbsp of the butter; add the garlic, leek, spinach, and fennel; and sauté for 2 to 3 minutes, or until the leek is softened. Add the wine and bring to a boil. Add the rice and chicken broth and stir to distribute the ingredients.
- Cover the rice cooker and reset to the regular cycle. Set a timer for 15 minutes. When the timer goes off, stir in the fava beans and peas. Cover and allow to steam for an additional 5 minutes on the keep-warm setting or with the machine turned off. (Many rice cookers, including all fuzzy-logic machines, do this automatically.) Stir in the remaining 2 Tbsp butter and the Parmigiano. Season with salt and pepper. Serve immediately.
BROWN RICE SPRING VEGETABLE RISOTTO
While the nature of brown rice means that this dish takes longer to cook than standard risotto, it is well worth the wait. Feel free to adapt the recipe according to the seasonal produce available.
Time 45m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Bring broth and 5 cups water to a boil in a medium pot.
- Add asparagus and simmer until just tender, 2 to 3 minutes.
- Using a slotted spoon, transfer asparagus to a bowl of ice water until well chilled, then drain and set aside.
- Cover broth mixture and bring back to a simmer.
- Heat oil in a medium pot over medium heat.
- Add onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes.
- Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
- Add 1 cup of the broth mixture and cook, stirring constantly and adjusting heat if needed to maintain a simmer, until liquid is almost absorbed.
- Repeat process, adding about 1/2 cup of the broth mixture each time, until rice is just beginning to get tender, about 25 minutes.
- Add carrots and continue process with broth mixture.
- When rice is just al dente and carrots are just tender, add zucchini and cook 5 minutes more. (If broth mixture gets low, add water as needed.)
- Stir peas and asparagus into rice and cook until hot throughout, 2 to 3 minutes more.
- Add cheese, butter, salt and pepper and stir to combine.
- Add about 1/2 cup more of the broth-water mixture to finished risotto before serving, if you like.
Nutrition Facts : Calories 380 calories, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 770 milligrams, Carbohydrate 64 grams, Protein 10 grams
SPRING-VEGETABLE RISOTTO
Provided by Moira Hodgson
Categories dinner, quick, main course, side dish
Time 20m
Yield 4 first-course servings
Number Of Ingredients 11
Steps:
- In a large frying pan, soften the onion with the carrots in one tablespoon butter. Add the rice and cook, stirring, for a couple of minutes until the rice is well coated with butter and starts to turn opaque. Add the saffron and wine and stir thoroughly.
- Add a cup of hot chicken stock and cook, stirring, until most of the liquid is absorbed.
- Add one-half cup more stock and continue cooking, stirring frequently.
- Add the fava beans and asparagus and another cup of stock. Continue cooking and adding stock until the rice is al dente. It is done when it is firm but tender and creamy. The vegetables should be barely tender. Season to taste with salt and pepper.
- Stir in the cheese and remaining butter. Serve immediately.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 5 grams, Carbohydrate 60 grams, Fat 13 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 941 milligrams, Sugar 9 grams, TransFat 0 grams
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.
More about "spring vegetable risotto food"
INSTANT POT® SPRING VEGETABLE RISOTTO RECIPE - PACIFIC FOODS
From pacificfoods.com
3.2/5 (26)Category EntreesServings 2Estimated Reading Time 50 secs
- Melt butter in warmed Instant Pot®. Add onions, garlic, and leeks and saute for three minutes. Add rice and saute for another three minutes, or until just starting to toast. Press “Cancel” to turn off the "Saute" function.
- Add the vegetable broth, asparagus, mushrooms, lemon juice, dried oregano, dried thyme, and sea salt to Instant Pot®. Place the lid on the pot with vent closed. Turn to “Manual” on high pressure and select 12 minutes.
- Once risotto finishes cooking, carefully open vent to release steam. Open the lid of the pot and stir in grated Parmesan cheese.
SPRING VEGETABLE RISOTTO RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 33 minsServings 4Calories 366 per serving
- Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion; saut 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Before adding last 1/2 cup of broth, add asparagus and peas. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and remaining ingredients. Cover and let stand 2 minutes. Serve immediately.
VEGETARIAN SPRING VEGETABLE RISOTTO RECIPE - REAL FOODS
From realfoods.co.uk
5/5 (1)Category Main CoursesCuisine ItalianTotal Time 45 mins
SPRING VEGETABLE RISOTTO RECIPE : SBS FOOD
From sbs.com.au
Cuisine ItalianServings 4
SPRING VEGETABLE RISOTTO | THRIFTY FOODS RECIPES
From thriftyfoods.com
Servings 6-8Total Time 1 hr 10 mins
ANDREA'S SPRING VEGETABLE RISOTTO - FOOD FOR SOUL
From foodforsoul.it
Estimated Reading Time 4 mins
SPRING VEGETABLE RISOTTO - DAIRY FREE | FAMILY-FRIENDS-FOOD
From family-friends-food.com
Cuisine European, Vegan, VegetarianTotal Time 35 minsCategory Appetizer, Main Course, Side DishCalories 232 per serving
SPRING VEGETABLE RISOTTO - GOOD LIFE EATS
From goodlifeeats.com
Category Side DishCalories 240 per serving
MARCO PIERRE WHITE'S SPRING VEGETABLE RISOTTO RECIPE
From lovefood.com
SPRING VEGETABLE RISOTTO - FLAVOR THE MOMENTS
From flavorthemoments.com
Reviews 58Category VegetarianCuisine ItalianTotal Time 50 mins
- Place the stock and water in a sauce pan and bring to a boil over medium heat. Reduce heat to low and continue to simmer.
- Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the asparagus and cook until crisp tender, 3-4 minutes. Remove from pan and set aside.
- Add the remaining 2 tablespoons of olive oil. Add the leek and cook until softened, about 2 minutes. Add the garlic and cook for 30 seconds longer. Add the arborio rice and toast in the pan, stirring constantly until toasted, 1-2 minutes..
- Slowly add one ladleful (about 1/2 cup) of the warm stock, stirring the risotto frequently. Add an additional ladle full of stock each time the liquid has been absorbed, until all of the stock has been added and the risotto is al dente. The rice is ready for more stock when you can draw a line through the risotto with a wooden spoon and the liquid stays put.
SPRING VEGETABLE RISOTTO - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
Estimated Reading Time 7 mins
- Place the chopped asparagus, squash, and zucchini on a baking sheet lined with a Silpat mat or aluminum foil. Drizzle on 1 tablespoon of the olive oil and season with salt and pepper. Place in the oven and roast for 15-20 minutes, or until crisp tender.
- Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the garlic and shallot and cook until soft, about 2-3 minutes.
SPRING VEGETABLE RISOTTO - PARENTS
From parents.com
Total Time 54 minsCalories 385 per serving
- Cook peas in boiling water about 4 minutes or until crisp-tender. Drain and rinse with cold water; set aside.
- Pour broth into a medium-size saucepan and bring to a simmer over medium heat; reduce heat to low and keep broth warm.
- Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add leeks, salt and pepper and cook 6 minutes, stirring frequently, or until softened. Stir in garlic and cook 1 minute.
- Add remaining 1 teaspoon olive oil to saucepan. Stir in rice and cook 1 minute. Add wine to saucepan and stir until almost evaporated, about 3 minutes. Stir in warm broth, 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup (about 22 minutes total). When you have about 10 minutes cook time remaining, stir in carrots.
RISOTTO WITH SPRING VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Snap Pea RecipesCalories 457 per servingTotal Time 55 mins
- Bring broth to a boil in a medium saucepan. Add carrots and cook until almost tender, 3 to 5 minutes. Add asparagus and peas and cook for 1 minute longer. Remove the vegetables to a bowl with a slotted spoon and set aside. Maintain the broth at a gentle simmer.
- Heat oil in a Dutch oven or large wide saucepan over medium-low heat. Add onions and garlic; cook, stirring, until softened, 3 to 5 minutes. Add rice and stir to coat grains. Pour in wine and cook, stirring frequently, until most of the liquid has been absorbed, about 3 minutes. Add 1/2 cup of the broth and cook, stirring frequently, until most of the liquid has been absorbed, about 3 minutes. Continue adding broth, 1/2 cup at a time, and cook, stirring frequently, until the rice begins to soften, about 15 minutes. Stir in artichoke hearts and thyme and cook, adding more broth as needed, until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the reserved vegetables and cheese. Season with salt and pepper and serve hot.
SPRING VEGETABLE RISOTTO WITH SHRIMP RECIPE - RISOTTO ...
From goodhousekeeping.com
Cuisine American, ItalianTotal Time 35 minsServings 1Calories 425 per serving
SPRING VEGETABLE RISOTTO - JAMIE GELLER
From jamiegeller.com
Servings 6Estimated Reading Time 50 secsCategory Starches, Dinner, Kugel Recipes, Side DishTotal Time 50 mins
SPRING VEGETABLE RISOTTO | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Servings 2Calories 629 per servingTotal Time 40 mins
SPRING VEGETABLE RISOTTO FOR BABIES AND TODDLERS ...
From tarladalal.com
Carbohydrates 27.5 gFiber 2 gEnergy 214 calProtein 6.5 g
SPRING VEGETABLE RISOTTO - DISH BY DISH
From dishbydish.net
Reviews 6Estimated Reading Time 40 secs
A SPRING VEGETABLE RISOTTO RECIPE - ORGANIC AUTHORITY
From organicauthority.com
Estimated Reading Time 3 mins
VEGAN SPRING RISOTTO WITH MUSHROOMS AND ASPARAGUS ...
From lavenderandmacarons.com
5/5 (1)Total Time 45 minsCategory Main, Main CourseCalories 315 per serving
FROZEN SPRING VEGETABLE RISOTTO — FOOD IQ
From foodiq.co
Author Alex Adam
SPRING VEGETABLE RISOTTO WITH PROSCUITTO - NICKY'S KITCHEN ...
From kitchensanctuary.com
5/5 (1)Total Time 30 minsCategory DinnerCalories 541 per serving
SPRING ROASTED VEGETABLE RISOTTO - THE FITNESSISTA
From fitnessista.com
User Interaction Count 38Total Time 1 hrEstimated Reading Time 3 mins
SPRING VEGETABLE RISOTTO | LOVE FOOD HATE WASTE SCOTLAND
From scotland.lovefoodhatewaste.com
Estimated Reading Time 1 min
SPRING VEGETABLE RISOTTO WITH POACHED EGGS RECIPE - EPICURIOUS
From epicurious.com
3.3/5 (19)Servings 6
SPRING RISOTTO WITH ASPARAGUS AND PEAS - FORK IN THE KITCHEN
From forkinthekitchen.com
Ratings 2Calories 538 per servingCategory Dinner
SPRING VEGETABLE RISOTTO | THRIFTY FOODS RECIPES
From thriftyfoods.com
RECIPE: SPRING VEGETABLE RISOTTO - FOOD NEWS
From foodnewsnews.com
WEEKEND RECIPE: SPRING VEGETABLE RISOTTO | KCET
From kcet.org
LEMONY SPRING VEGETABLE RISOTTO WITH ASPARAGUS AND PEAS ...
From eatbeautifullyblog.com
SPRING VEGETABLE AND HERB RISOTTO. - WRITES4FOODWRITES4FOOD
From writes4food.com
HOW TO MAKE SPRING RISOTTO | TESCO REAL FOOD
From realfood.tesco.com
INSTANT POT® SPRING VEGETABLE RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
BEST RISOTTO WITH SPRING VEGETABLES RECIPES | FOOD NETWORK ...
From foodnetwork.ca
SPRING VEGETABLE RISOTTO
From preprod.besthealthmag.ca
SPRING VEGETABLE RISOTTO RECIPE - CUISINART.COM
From cuisinart.com
SPRING VEGETABLE RISOTTO | L'ITALO-AMERICANO – ITALIAN ...
From italoamericano.org
GENNARO CONTALDO'S SPRING VEGETABLE RISOTTO RECIPE ...
From cfood.org
SPRING VEGETABLE RISOTTO - WINE4FOOD
From wine4food.com
SPRING VEGETABLE RISOTTO | IDIOT'S KITCHEN
From idiotskitchen.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