ROASTED ASPARAGUS RISOTTO
This recipe's wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. They'll be ready to stir into the risotto by the time the rice is done. -Deonna Mazur, Buffalo, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 311 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.
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
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.
AVOCADO AND WALNUT RISOTTO
Goes very well with a crisp mixed salad. Lovely vegetarian Risotto that can be adapted to vegan without much difficulty. Very easy and simple to make. Variation on other Risottos I've made in the past, wasn't sure if avocado would work, but it goes very well.
Provided by velvetpurrs
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Vegan: omit butter (double the olive oil) and use a vegan seasoning like Parmazano instead of the cheese.
- Use a large heavy bottomed saucepan for this.
- Heat the olive oil and fry the chopped onion over a medium heat until it goes transparent.
- You don't want it to crisp at the edges if you can help it.
- While the onion cooks, bring the vegetable stock to the boil in another pan and leave over a low heat.
- Add the crushed garlic cloves and the risotto rice and stir constantly for 2-3 minutes or until each rice grain has been coated with oil.
- Beware of sticking- do NOT stop stirring!
- Pour the white wine onto the rice, and cook over a moderate heat, stirring constantly again- the liquid will evaporate and the rice will begin to soak up the rest.
- Once the wine has evaporated, ladle enough stock into the pan to just cover the rice, and cook, stirring occasionally to prevent sticking.
- Add more stock as before, and continue for 20-25 minutes until the rice is tender.
- Note: If you find you use all the stock and the rice is not yet cooked, add boiling water where you would have used stock.
- Just before the rice is ready, stir in the Parmesan, and then gently mix in the avocados and walnuts or pine nuts.
- Scatter over any remaining Parmesan, and serve!
Nutrition Facts : Calories 531.6, Fat 33.3, SaturatedFat 7.7, Cholesterol 18.9, Sodium 142, Carbohydrate 46.6, Fiber 8.1, Sugar 3, Protein 9.4
BAKED ASPARAGUS WITH TOASTED WALNUTS
Make and share this Baked Asparagus With Toasted Walnuts recipe from Food.com.
Provided by RecipeNut
Categories Vegetable
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- To cook asparagus: Preheat oven to 300°F.
- Break off woody stems of asparagus.
- If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip.
- (Pencil-thin spears do no need peeling.) Place in a greased or sprayed 9x13 inch glass baking dish.
- Sprinkle lightly with salt and pepper.
- Dot with margarine.
- Cover with foil and bake for 30 to 35 minutes, or until tender but still crisp.
- (Asparagus may be baked 1 day ahead and reheated in microwave.) To make topping: In a small bowl, whisk together oil, lemon juice, salt and pepper.
- (Topping may be refrigerated overnight. Bring to room temperature before using.)
- Before serving: Spoon topping over asparagus and sprinkle with walnuts.
Nutrition Facts : Calories 90.6, Fat 7.4, SaturatedFat 1.4, Cholesterol 3, Sodium 24.1, Carbohydrate 5.3, Fiber 2.5, Sugar 1.6, Protein 3.2
RISOTTO WITH GORGONZOLA AND TOASTED WALNUTS
Make and share this Risotto With Gorgonzola And Toasted Walnuts recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth to a simmer in sauce pan.
- Heat butter in large heavy skillet over low heat.
- Add onions and saute until tender.
- Add rice and saute for 1 minute.
- Add white wine and stir until absorbed.
- Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon.
- Wait until each broth addition is absorbed before adding the next.
- When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt.
- Salt and pepper to taste.
- Serve immediately.
BOBBY FLAY'S QUICK SAFFRON RISOTTO WITH ROASTED ASPARAGUS
From the April/14/2006 Life Magazine. A bit of a pain to make, but very good. I used one can of Broth and 3 cups of chicken bouillon. If you need more just add water.
Provided by John W Wenzelburger
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Asparagus:.
- Preheat Oven to 425 degrees.
- Put Asparagus on foil lined, rimmed baking sheet.
- Toss with some of the oil.
- Salt and pepper spread out on sheet.
- Roast for 6 to 8 minutes.
- Cut roasted Asparagus into ½ inch pieces on bias, set aside.
- Rice:.
- In Medium pot Heat Stock to a simmer over high heat.
- When bubbles form reduce heat till barely bubbling.
- Add Saffron and stir every 5 minutes or so.
- In a large high sided sauté pan, sauté Onion for 4 to 5 minutes.
- Add Garlic and sauté for 1 minute.
- Add Rice to pan stirring to keep it from sticking for 2 minutes.
- Add Wine to pan and stir until absorbed.
- Add one Cup of stock stir until absorbed then add another cup.
- Keep adding Stock one Cup at a time until you use all of it.
- This will take 20 to 30 minutes.
- The rice may not look done until most of the liquid is gone. The final product should be thick and creamy.
- Stir in Asparagus and Cheese and cook for a few minutes.
- Season with salt and Pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 530.2, Fat 19.6, SaturatedFat 4.1, Cholesterol 14.5, Sodium 845.2, Carbohydrate 61.5, Fiber 5.4, Sugar 8.4, Protein 17.9
WALNUT RISOTTO WITH ROASTED ASPARAGUS
Here's a delicious recipe. The creamy risotto and roasted aparagus together make a wonderful, flavorful dish. I would recommend using arborio rice to make risotto. Another option is to cut the asparagus into bite size pieces (after roasting) and fold them into the risotto at the end.
Provided by Chef Kymba
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F
- Bring broth to simmer in medium saucepan. Cover and remove from heat.
- Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
- Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
- Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.
Nutrition Facts : Calories 411.1, Fat 11.1, SaturatedFat 2, Cholesterol 2.2, Sodium 138.1, Carbohydrate 60.8, Fiber 4.8, Sugar 2.9, Protein 14.5
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