COCONUT RISOTTO
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Line a deep baking sheet with aluminum foil.
- Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.
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.
COCONUT MILK RISOTTO WITH ASPARAGUS
Entered for safe-keeping, by Jason Wrobel, "How to Live to 100: Cuckoo for Coconuts". I have fallen in love with coconut milk. If you can't find white truffle salt, use regular salt.
Provided by KateL
Categories Short Grain Rice
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring the vegetable broth to a simmer in a medium saucepan and maintain it at a simmer while you make the risotto.
- In a large saucepan, heat the coconut oil and olive oil over medium-high heat.
- Add the onion, lemongrass and ginger and cook until the onion begins to soften and turn translucent, 5-7 minutes.
- Reduce heat to medium-low, add the rice and cook for 1-2 minutes, stirring to thoroughly coat the rice with oil.
- Stir in the sweet rice wine and cook until it is completely absorbed.
- Now begin adding the vegetable broth, about 1/2 cup at a time, allowing each 1/2 cup to be fully absorbed before adding another. Repeat this step until about 1 cup of the broth remains.
- Stir the asparagus, basil and truffle salt into the rice. Continue cooking, adding the remaining broth as before, until the broth is completely gone and the rice has become tender and very creamy. (The entire cooking process should take 35-40 minutes.).
- Stir in the coconut milk and cook until fully absorbed, abother 1-2 minutes.
- Season with salt to taste and serve immediately.
Nutrition Facts : Calories 698.6, Fat 22.9, SaturatedFat 16.7, Sodium 42.4, Carbohydrate 108.3, Fiber 4.6, Sugar 40.4, Protein 8.5
RISOTTO WITH ASPARAGUS AND PROSCIUTTO
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the asparagus into pieces two inches long, keeping the tips separate from the stalks. Bring the chicken stock to simmer and cook the stalks until tender. Remove with a slotted spoon. Add tips and repeat process.
- Heat the oil and two tablespoons butter in a skillet and gently soften the shallots with the prosciutto. Season with salt and pepper and add the rice. Stir with a wooden spoon to coat the grains. Let the rice cook three to four minutes, stirring so that it absorbs the butter and turns opaque.
- Add the wine, stir, and then add the saffron.
- Add the hot stock a ladle at a time, and cook the rice, stirring. Keep stirring and adding stock for about 20 minutes. The rice will absorb the liquid. Make sure the stock is being absorbed and that there is not much liquid on top. The bottom of the pan should be clean.
- Start testing the rice. It is done when it is al dente. You may not need to use all the stock or you may need to add a little hot water. Be careful not to overcook the rice.
- Just before the risotto is ready, stir in the asparagus to heat through. Stir in the remaining butter but do not return to the heat. Add the cheese, spoon the rice onto individual heated plates and sprinkle with extra cheese and ground pepper.
Nutrition Facts : @context http, Calories 825, UnsaturatedFat 14 grams, Carbohydrate 103 grams, Fat 27 grams, Fiber 7 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1449 milligrams, Sugar 10 grams, TransFat 0 grams
RISOTTO WITH MILK
This intensely creamy Italian rice dish, called riso al latte, falls somewhere between rice pudding and risotto. The rice is cooked in vanilla- and lemon-infused milk, but barely sweetened, making it more appropriate for brunch than dessert. Crunchy bread crumbs and flaky sea salt add texture, while the optional drizzle of sweetened cappuccino (or regular milky coffee) lends bittersweet complexity. If you like, you can serve this with a juicy salad made from halved cherry tomatoes mixed with berries and pomegranate seeds, and seasoned with a few drops of balsamic vinegar. Or increase the sugar and serve it for dessert.
Provided by Melissa Clark
Categories brunch, lunch, main course, side dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a medium pot, combine milk and vanilla bean. Using a vegetable peeler, remove half the lemon peel in strips; add to pot. (Reserve the half-peeled lemon.) Heat liquid over medium heat until steaming but not yet simmering. Remove from heat, cover pot and let stand 1 hour. Uncover pot and rewarm liquid over low heat.
- While milk steeps, heat oven to 350 degrees. Place bread on a baking sheet and toast in the oven until dry and golden, 10 to 25 minutes depending on how dry it was to start with and how thick the slices are. Use a rolling pin to break the bread into large, irregular crumbs, with some the size of peas and the rest finer (you want texture).
- In a large dry skillet over medium-high heat, toast rice until fragrant, 3 to 4 minutes. Stir in oil.
- Stir in several ladles of warm milk (leave behind the vanilla beans and zest). Cook, stirring frequently, until rice has soaked up most of the liquid. Continue cooking, adding a few ladles at a time, until rice is al dente, 18 to 22 minutes. If rice mixture is too thick, or if you have used up all the milk before the rice softens, stir in hot water until the texture is pleasing to you. Stir in sugar and mascarpone. Finely zest the rest of the lemon, grating directly into the pot.
- Spoon into bowls and top with bread crumbs. Drizzle a little coffee over the top if you like, sprinkle with salt and serve.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 14 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 214 milligrams, Sugar 16 grams, TransFat 0 grams
ASPARAGUS RISOTTO
An easy Asparagus Risotto recipe
Categories Rice Vegetable Side Asparagus Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
- Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
RISOTTO WITH COCONUT MILK AND SHRIMP
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 2 to 4 main course portions
Number Of Ingredients 9
Steps:
- Put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high. Add rice and cook, stirring occasionally, until rice glistens and sizzles, 2 or 3 minutes.
- Add wine and let it boil away, stirring once or twice, until mixture is just about dry. Add a cup of hot water and repeat, stirring frequently. Add half the coconut milk and cook, stirring frequently, until it is just about gone. Add remaining coconut milk and repeat.
- At this point rice should be nearly tender; if it is not, repeat process with another 1/2 cup water. Stir in tomato if desired, shrimp, salt and cayenne and cook until mixture is creamy and rice is tender but not mushy. If rice is still too crunchy for your taste, stir in 1/2 cup water and cook, stirring, until mixture is creamy again. Garnish with cilantro, basil or scallions and serve.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 26 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 19 grams, Sodium 748 milligrams, Sugar 1 gram, TransFat 0 grams
RISOTTO WITH ASPARAGUS
Provided by Moira Hodgson
Categories dinner, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
- In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
- Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
- Stir in the cheese, correct seasoning, sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 926 milligrams, Sugar 7 grams, TransFat 0 grams
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