Asparagus And Parsley Pesto Risotto Bake Recipes

Steps:

• Put well-seasoned stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot.
• Heat olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
• Stir in rice and garlic and stir until the grains separate and begin to crackle. Add wine and stir until it is no longer visible in the pan. Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry. You do not have to stir continually, but stir often. After 10 minutes, add asparagus and continue to stir and add stock for another 10 to 15 minutes, until rice is cooked through but still al dente.
• Add another ladleful of stock to the rice. Stir in pesto and additional cheese and remove from heat. Taste and adjust seasoning. Mix should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading risotto in a thin layer rather than a mound.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof casserole dish, add the onion and cook for 5 mins until softened. Add the rice and cook for 1 min more, stirring to coat in the oil. Tip in the soup and stock, season and stir well to combine, then bring to the boil. Cover and place in the oven.
• Bake for 15 mins, then remove the dish from the oven, give the rice a good mix, stirring in the parsley. Place the asparagus and tomatoes on top of the rice. Return to the oven, uncovered, for a further 15 mins. Scatter with the cheese to serve.

Steps:

• Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered at 400° until crisp- tender, stirring occasionally, 20-25 minutes., Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus., In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, pepper and salt. Cook and stir until all the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes., Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.

Steps:

• In small food processor bowl, place the parsley, green onions and pesto.
• Pulse until well combined.
• Set aside.
• In medium pot, bring stock to a boil.
• Cook leeks in stock for about 4 minutes.
• Remove with slotted spoon to a bowl.
• Set aside.
• Keep stock on low simmer.
• In large pot, over medium high heat, melt the butter and saute the rice until well coated.
• Add the wine and cook until almost absorbed.
• Add 2 cups of the stock and continue to simmer until almost absorbed.
• Continue this process until rice is cooked and creamy.
• Add the leeks, ham, asparagus, Parmesan cheese and 2/3 cup of the pesto.
• Taste for seasoning.
• Lastly stir in the cheese balls.
• Serve immediately in hot serving bowls and top with remaining pesto.

Steps:

• Preheat the oven to 375ºF.
• In a heavy oven-proof pot, heat 2 tablespoons olive oil over medium heat.
• Add the shallot and cook until translucent and softened, about 4 minutes.
• Add the garlic and rice; season with salt and pepper.
• Cook, stirring, until the rice is toasted, about 3 minutes.
• Stir in the broth and 1 1/4 cups water. Transfer immediately to the oven and bake for 25 minutes.
• Meanwhile, using a food processor, finely chop the parsley, 1/2 cup Parmesan, the pine nuts and the lemon peel.
• Add the remaining 2 tablespoons olive oil and process until blended; Set the pesto aside.
• Remove the risotto from the oven and stir in the asparagus and the remaining 1/2 cup Parmesan.
• Continue to bake until the rice is tender, about 5 minutes.
• Stir in the reserved pesto and serve with extra Parmesan.
• Enjoy! ;).

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Wash asparagus; break off tough ends where stalks snap easily. If desired, peel stems of spears.
• In shallow bowl, mix remaining ingredients except cheese; toss with asparagus to coat. Spread in pan.
• Roast uncovered 10 minutes. Sprinkle with cheese; toss to coat. Roast uncovered 5 to 8 minutes longer or until asparagus is crisp-tender.

Steps:

• Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
• Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).