ASPARAGUS RISOTTO
This asparagus risotto is a delicious, satisfying vegetarian dinner! It's a great recipe to make in the spring, when leeks, asparagus, and fresh herbs are all in season.
Provided by Jeanine Donofrio
Categories Main dish or side dish
Time 40m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft. Add the garlic and stir to incorporate. Stir in the rice and let it cook for 1 minute. Stir in the wine and cook for another 1 to 2 minutes, or until the wine cooks down.
- Add the broth, ¾ cup at a time, stirring continuously between each addition. Allow each addition of broth to be absorbed by the rice before adding the next. Add the asparagus with the last addition of the broth. Cook until the rice is al dente. The risotto should be soft and creamy.
- Add the lemon juice, chives, and mixed herbs and season to taste. Garnish with the lemon zest and more herbs. Serve with grated cheese, if desired.
RISOTTO WITH ASPARAGUS
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 14
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.
VEGETARIAN RISOTTO WITH FRESH ASPARAGUS
Make and share this Vegetarian Risotto With Fresh Asparagus recipe from Food.com.
Provided by senseicheryl
Categories Rice
Time 40m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the stock in a saucepan and keep hot over low heat.
- Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook until it turns translucent, about 5 minutes.
- Add the rice to the onion mixture, stir and turn the heat to low. Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
- Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
- While the risotto is cooking, blanch the asparagus in boiling salted water until just tender, about 2 minutes. Drain.
- The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese and half of the asparagus. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.
- Divide the risotto into serving dishes and sprinkle with the remaining cheese and asparagus.
Nutrition Facts : Calories 268.1, Fat 6.2, SaturatedFat 2.6, Cholesterol 11, Sodium 237.3, Carbohydrate 43.2, Fiber 2.5, Sugar 1.3, Protein 9.3
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
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VEGAN ASPARAGUS RISOTTO - VIBRANT PLATE
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- In a pot bring the vegetable broth to a light simmer, just enough to warm it up. Try keep it warm for the time you're cooking the risotto.
- Peel and finely dice onions and garlic cloves. Peel and grate carrot. Wash asparagus and cut off the tough ends, then cut it into smaller pieces, leaving the tops whole.
- In a pan with a wide bottom, heat up some olive oil over a medium heat. Place in the asparagus tops and lightly stir-fry them for a minute or two, just enough that they soften and get a glaze. Remove from pan, then to the same pan, add chopped onions and sauté them until golden and translucent. Add garlic and carrots, sauté for a minute or two, then add the rice and asparagus bits (not the tops!) and stir it in well. After a minute or two, pour in half the vegetable stock and let the rice absorb the liquids. Scrap the bottom of the pan for any residue and stir the rice in the liquid well. Bring the heat to a low and let the risotto simmer and cook away. Stir every couple of minutes and add more liquid as needed.
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- Cut the asparagus into 2-inch-long pieces. Bring a large pot of salted water to boil and cook the asparagus for about 6-8 minutes depending on their size. When draining the asparagus, keep 1 3/4 cups of the water you cooked it in, as you will need it later on.
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