Baked Asparagus Spinach Risotto Recipes

Steps:

• Preheat oven to 400°F.
• In a dutch oven heat oil over medium flame.
• Add onions, saute until softened.
• Add rice, stirring to coat well.
• Stir in spinach, salt, nutmeg, and 2 cups of stock.
• Bring to a simmer and cook 7 minutes.
• Stir in 1/4 c cheese.
• Cover and bake in oven 15 minutes.
• Stir in asparagus and remaining 1/4 c cheese. add 1/2-1 cup of stock if mixture is dry.
• Bake for an additional 15 minutes or until liquid is almost absorbed.

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:

• Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
• Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
• Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
• Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
• Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

Steps:

• Preheat oven to 400°.
• Heat oil in a Dutch oven over medium heat.
• Add onion and cook 4 minutes or until tender.
• Add rice and stir well, then stir in spinach, broth, salt, and nutmeg.
• Bring the mixture to a simmer and cook 7 minutes.
• Stir in 1/4 cup cheese.
• Cover and bake at 400° for 15 minutes.
• Stir in asparagus and sprinkle with 1/4 cup cheese. Add the additional cup of broth if needed.
• Cover and bake an additional 15 minutes or until liquid is almost absorbed.

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.

Steps:

• Preheat oven 400. Heat oil in a medium size dutch oven. Add onion and cook 4 minutes, until tender. Add rice, stir well. Stir in spinach, broth, salt and nutmeg. Bring to a simmer cooking 7 minutes. Stir in 1/4 c. parmesan cheese. Cover and bake 15 minutes. Remove from oven. Stir in asparagus and sprinkle with remaining 1/4 c. parmesan cheese. Cover and bake and additional 15 minutes or until liquid is absorbed.

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.

Steps:

• Melt the butter and oil in a large pan. Add the sliced leek and garlic. Cook, stirring, until the leek is tender. Add the rice and continue to stir for one minute.
• Add the liquid stock, the water and cream. Mix to combine.
• Bring to the boil and simmer for 10 minutes, stirring occasionally.
• Stir in asparagus, spinach leaves, parmesan and parsley. Remove from the heat and stir in the eggs.
• Spoon in 1/2 of the rice mixture into a greased 12 cup ovenproof dish. Arrange the bocconcini over the rice. Top with the remaining mixture. Sprinkle over the tasty cheese. I use a lasagne dish to make this recipe.
• Cook uncovered 180 degrees celcius for 25 minutes or until the rice is tender.
• Stand at least 10 minutes before serving. The slice cuts better the longer that it is left.

Steps:

• Set oven to 375 degrees F.
• Butter a 1-1/2-quart casserole dish.
• Heat oil and butter in a skillet over medium heat.
• Add in green pepper, onion and garlic; saute for about 5 minutes.
• Add in the rice; stir to coat well.
• Stir in fresh spinach leaves, chicken broth and about 1/4 cup Parmesan cheese, black pepper and salt and cayenne pepper; bring to a boil; simmer for about 3 minutes stirring constantly.
• Transfer mixture to the prepared casserole dish.
• Sprinkle with about 1/4 cup Parmesan cheese (or to taste).
• Bake for 35-40 minutes or until the rice is tender.

Steps:

• Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
• Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
• Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
• Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.

Steps:

• Preheat oven to 400°. Heat oil in a Dutch oven over medium heat. Add onion; cook 4 minutes or until tender. Add rice; stir well. Stir in spinach, broth, salt, and nutmeg. Bring to a simmer; cook 7 minutes. Stir in 1/4 cup cheese. Cover and bake at 400° for 15 minutes. Stir in asparagus; sprinkle with 1/4 cup cheese. Cover and bake an additional 15 minutes or until liquid is almost absorbed.

Steps:

• In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.

Steps:

• Using a 3 quart dish, combine onion, mushrooms, oil and butter.
• Cover and place in microwave on high for 5 minutes.
• Stir in rice, broth, wine and turmeric.
• Cover again and microwave on high for 15 minutes.
• Cut asparagus into 1 inch pieces.
• Next, stir rice mixture and microwave on high uncovered for 10 minutes.
• Now with a fork toss the asparagus into the rice.
• Cover and microwave on high for 5 minutes more.
• Remove the rice from the microwave and let stand (covered), for 5 minutes.
• Stir in the parmesan cheese with fork and season with salt and pepper.
• Enjoy!

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:

• Heat oil in a Dutch oven over medium heat. Add onion; cook 4 minutes or until tender. Add rice; stir well. Stir in spinach, broth, salt, and nutmeg. Bring to a simmer; cook 7 minutes. Stir in 1/4 cup cheese. Cover and bake at 400° for 15 minutes. Stir in asparagus; sprinkle with 1/4 cup cheese. Cover and bake an additional 15 minutes or until liquid is almost absorbed.