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.
LEMON RISOTTO
An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.
Categories Rice Side Sauté Parmesan Lemon White Wine Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 10
Steps:
- Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.
LEMON RISOTTO
Pucker up! This risotto is super-tangy but you'll still want to kiss it, it's so good.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat the stock and 2 cups water over medium low heat.
- In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.
RISOTTO WITH LEMON AND SPRING VEGETABLES
This dish has the fresh flavors of spring and looks so colorful. It can be made into a vegetarian meal by using vegetable broth and leaving out the ham. Since it's so versatile, you can really use whatever vegetables are in season or what your family prefers. -Mary Lou Timpson, Centennial Park, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place asparagus on a rimmed baking sheet. Roast until crisp-tender, 10-12 minutes. When cool enough to handle, cut into 1-in. pieces; set aside., In a large saucepan, bring stock to a simmer; keep hot. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add spinach and salt; cook and stir until tender. Remove spinach and keep warm. In the same pan, heat 2 tablespoons butter. Add leek; cook and stir until tender, 2-3 minutes. Add rice, garlic and remaining 2 tablespoons butter; cook and stir until rice is coated, 1-2 minutes., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock, 1/2 cup at a time, cooking and stirring until stock has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Stir in ham, zest, asparagus and spinach; heat through. Remove from heat; stir in cheese. Serve immediately, with additional cheese if desired.
Nutrition Facts : Calories 410 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 1442mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.
LEMON RISOTTO WITH PEAS
Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 207 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 440mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
SHRIMP RISOTTO
A wonderfully rich and creamy shrimp risotto that is worth the attention to detail. Garnish with a rosemary sprig or parsley.
Provided by tblair90
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.
- Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
- Strain stock and discard shells. Keep warm on low heat.
- Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
- Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
- Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.
Nutrition Facts : Calories 494.4 calories, Carbohydrate 57.9 g, Cholesterol 165 mg, Fat 15.8 g, Fiber 1 g, Protein 26.3 g, SaturatedFat 6.8 g, Sodium 850 mg, Sugar 1 g
More about "risotto with lemon and spring vegetables recipes"
NO-STIR CREAMY LEMON & HERB BAKED RISOTTO | RECIPETIN …
From recipetineats.com
5/5 (59)Category SidesCuisine Italian, WesternCalories 406 per serving
- Heat stock: Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.
- Pour everything into casserole dish: Pour the stock into a small casserole pot ~24cm/10" wide. Then add all the remaining Risotto ingredients - rice, butter, onion, garlic, pepper.
- Bake 35 minutes: Cover with lid or foil, bake 35 minutes or until rice is just cooked - tender but not mushy. The risotto will still look liquidy - that's what you want to ensure risotto is creamy at the end!
SPRING VEGETABLE RISOTTO - FLAVOR THE MOMENTS
From flavorthemoments.com
Reviews 57Category 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.
LEMON-ASPARAGUS RISOTTO RECIPE | EATINGWELL
From eatingwell.com
LEMON RISOTTO WITH SPRING VEGETABLES | WHAT'S …
From whatscookingamerica.net
SPRING RISOTTO WITH LEMON, ASPARAGUS AND PEAS - CUTCO
From cutco.com
LEMON RISOTTO WITH SPRING VEGETABLES | RECIPES | WW USA
From weightwatchers.com
Cuisine ItalianCategory DinnerServings 8Total Time 43 mins
- Bring a large pot of water to a boil. Add the asparagus and salt, and cook just until bright green, 2 minutes. Drain and rinse the asparagus in a colander under cold running water to stop cooking; set aside.
- Bring the broth to a gentle simmer in a large saucepan over medium-low heat; reduce the heat and keep at a simmer.
- Heat the oil in a large nonstick skillet. Sauté the leeks, garlic, and thyme until the leeks begin to soften, about 3 minutes. Add the rice and cook, stirring, until the outer shell is translucent, about 1 minute. Stir in the wine and cook, stirring constantly, until it is absorbed. Add the broth 1 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender but still slightly toothy. Add the asparagus, peas, lemon juice, and lemon zest with the last (1⁄2-cup) addition of broth. The cooking time from the first addition of broth should be about 22 minutes. Stir in the cheese and pepper; serve immediately. Yields 1 cup per serving.
RISOTTO WITH LEMON AND SPRING VEGETABLES RECIPE: HOW …
From preprod.tasteofhome.com
Cuisine Europe, ItalianTotal Time 1 hr 10 minsCategory DinnerCalories 410 per serving
SUMMER LEMON-VEGETABLE RISOTTO RECIPE | MYRECIPES
From myrecipes.com
WHAT TO SERVE WITH RISOTTO: 35+ BEST SIDE DISHES
From watchlearneat.com
LEMONY RISOTTO WITH FRESH HERBS & GARLIC - MINIMALIST BAKER RECIPES
From minimalistbaker.com
LEMON RISOTTO WITH SWISS CHARD | HEINEN'S GROCERY STORE
From heinens.com
PRESERVED LEMON AND SPRING VEGETABLE RISOTTO WITH GRILLED …
From food52.com
INSTANT POT VEGETABLE RISOTTO WITH LEMON & PARMESAN
From instantpoteats.com
SPRING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PARMESAN RISOTTO | THE MODERN PROPER
From themodernproper.com
CARIBBEAN CURRY, COD RISOTTO AND HAKE BUNS: LIV LIONEL’S FISH …
From theguardian.com
SPRING ASPARAGUS RISOTTO WITH LEMON - SKINNYTASTE
From skinnytaste.com
RISOTTO WITH SPRING VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
CARIBBEAN CURRY, COD RISOTTO AND HAKE BUNS: LIV LIONEL’S FISH …
From thefrontierpost.com
SPRING VEGETABLE RISOTTO - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
You'll also love