Asparagus And Parsley Pesto Risotto Bake Recipes

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RISOTTO WITH ASPARAGUS AND PESTO



Risotto with Asparagus and Pesto image

The last step in most of my risottos is to stir in a final ladleful of stock and some Parmesan cheese. This time, I also stirred in some pesto, which enriches the risotto deliciously, and also dresses it up with flecks of green. The risotto would also work with green beans or peas, or with no added vegetable at all.

Provided by Martha Rose Shulman

Categories     main course

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 10

7 cups well-seasoned chicken or vegetable stock
2 tablespoons extra-virgin olive oil
1/2 cup minced onion
Salt to taste
1 1/2 cups arborio rice
1 garlic clove, minced
1/2 cup dry white wine such as pinot grigio or sauvignon blanc
3/4 pound asparagus, trimmed and cut in 1-inch lengths
1/4 to 1/3 cup pesto, to taste
2 to 4 tablespoons Parmesan, to taste

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.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1035 milligrams, Sugar 6 grams

PESTO AND PROSCIUTTO ASPARAGUS



Pesto and Prosciutto Asparagus image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

4 thin slices domestic prosciutto
1 pound asparagus, trimmed
1/4 cup prepared pesto
1/4 teaspoon kosher salt
8 shavings Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a small rimmed baking sheet with parchment paper. Lay the prosciutto slices in a single layer on the parchment, without touching. Bake until crispy and fragrant, flipping halfway through, 18 minutes. Cool completely on the tray, then remove to a plate.
  • Preheat a grill pan to medium heat. Remove the parchment from the prosciutto tray and place the asparagus on the tray. Drizzle with the pesto, season with the salt, and toss well to coat. Place the asparagus on the hot grill pan and cook, turning once, until the asparagus has nice golden grill marks and is tender when pierced with the tip of a knife, about 6 minutes. Transfer the asparagus to a platter, crumble the prosciutto over the top, and break the Parmesan shavings over the prosciutto. Serve warm.

ROASTED ASPARAGUS RISOTTO



Roasted Asparagus Risotto image

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

12 thin slices prosciutto
2 pounds fresh asparagus, cut into 1-inch pieces
5-1/2 to 6 cups reduced-sodium chicken broth
1 shallot, chopped
2 garlic cloves, minced
2 teaspoons olive oil
2 cups uncooked arborio rice
1/2 cup white wine
1/2 teaspoon pepper
1 cup grated Parmesan cheese

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 AND PARSLEY PESTO RISOTTO BAKE



Asparagus and Parsley Pesto Risotto Bake image

From April 2007 Everyday with Rachael Ray--looks delightful. I love asparagus so this caught my eye.

Provided by Mommy Diva

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup extra virgin olive oil
1 large shallots or 1/2 small onion, finely chopped
2 garlic cloves, finely chopped
2 cups arborio rice
salt and pepper
32 ounces vegetable broth or 32 ounces chicken broth
1 cup flat leaf parsley, loosely packed
1 cup parmesan cheese, grated (plus more for serving)
1/4 cup pine nuts or 1/4 cup walnuts
1 lemon, zest of, grated
1 lb asparagus, trimmed and cut into 1 1/2-inch pieces (thin preferred)

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! ;).

Nutrition Facts : Calories 678.1, Fat 27.3, SaturatedFat 6.8, Cholesterol 22, Sodium 408.8, Carbohydrate 88.2, Fiber 5.9, Sugar 2.1, Protein 20.7

ASPARAGUS AND BOCCONCINI RISOTTO BAKE (SLICE)



Asparagus and Bocconcini Risotto Bake (Slice) image

This is a simple baked risotto with asparagus, baby spinach and mini bocconcini cheese. If you use Gluten Free liquid stock the dish will be gluten free. It makes a large dish and its great served warm with a salad. Left-overs are also great and reheat well. It's also a good dish for buffets or picnics. Kids love it too! It has a lot of ingredients but is very easy to make

Provided by Jubes

Categories     One Dish Meal

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 15

40 g butter
1 tablespoon oil
1 large leek, thinly sliced
1 garlic clove, crushed
2 cups arborio rice
1 liter vegetable stock
1 cup water
1/2 cup cream
2 bunches asparagus, coarsely chopped (can use one bunch)
100 g baby spinach leaves
1 cup parmesan cheese, grated
2 tablespoons parsley, chopped
2 eggs, lightly beaten
180 g baby bocconcini, drained (or use chopped larger bocconcini pieces)
1/2 cup tasty cheese, grated

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.

RISOTTO WITH ASPARAGUS AND BISON BACON



Risotto with Asparagus and Bison Bacon image

This recipe is a hearty take on the traditional risotto dish, complete with asparagus and bison bacon.

Provided by The Bison Council

Categories     Trusted Brands: Recipes and Tips     The Bison Council

Time 55m

Yield 8

Number Of Ingredients 9

1 pound asparagus spears, trimmed
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
1 ⅓ cups uncooked Arborio or long-grain rice
4 cups chicken broth
¼ teaspoon black pepper
8 ounces bison bacon
½ cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F. Place asparagus in single layer in a 15x10x1-inch baking pan. Drizzle with olive oil. Bake, uncovered, for 8 minutes or until crisp-tender. Cool slightly. Cut into bite-size pieces; set aside.
  • Melt butter over medium heat in a large saucepan. Cook onion in hot butter for 4 to 5 minutes or until tender. Add rice. Cook and stir for 2 minutes. Carefully stir in broth and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (do not lift lid).
  • Meanwhile, cook bison bacon, 1/2 at a time, over medium heat in a large skillet for 5 to 6 minutes per batch or until crisp, turning occasionally. If necessary, drain on paper towels. Transfer to a cutting board. Cool slightly; chop into bite-size pieces.
  • Remove saucepan from heat. Stir in asparagus. Let stand, covered, for 5 minutes. Stir in bison bacon pieces and Parmesan cheese.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 35.2 g, Cholesterol 25.2 mg, Fat 5.3 g, Fiber 1.9 g, Protein 11.5 g, SaturatedFat 2.2 g, Sodium 578.7 mg, Sugar 2.4 g

PESTO RISOTTO WITH ASPARAGUS



Pesto Risotto With Asparagus image

Make and share this Pesto Risotto With Asparagus recipe from Food.com.

Provided by Lori Mama

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

6 cups chicken stock
2 leeks, washed, sliced thinly and washed
2 tablespoons butter
1 cup arborio rice
1/2 cup white wine
1 cup asparagus, cut into small pieces, about 10 spears, cooked crisp tender
1 slice ham, about 1/2-inch thick and diced
3/4 cup pesto sauce
1 cup packed parsley
2 green onions, coarsely copped
8 small fresh mozzarella balls, cut into smaller pieces or
1 cup bite-size fresh mozzarella cheese balls
1/2 cup freshly grated parmesan cheese
salt

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.

Nutrition Facts : Calories 482.3, Fat 14.3, SaturatedFat 7.1, Cholesterol 37.1, Sodium 783.4, Carbohydrate 63.2, Fiber 3.8, Sugar 8.7, Protein 19.5

BEST EVER ASPARAGUS & PEA RISOTTO



Best ever asparagus & pea risotto image

Enjoy this stunning risotto. It requires a little more effort but you're repaid with vibrant spring veg in every forkful

Provided by Tom Kerridge

Categories     Dinner

Time 1h20m

Number Of Ingredients 11

1 bunch of asparagus (about 250g)
300g fresh peas, podded and pods reserved, or use 100g frozen peas
30g parmesan or vegetarian alternative, finely grated, plus the rind, if available
1 litre vegetable stock (or chicken stock if not vegetarian)
2 tbsp olive oil, plus a drizzle
1 onion, finely chopped
200g risotto rice
100ml white wine or vermouth
30g cold butter, cut into cubes
squeeze of lemon juice
handful of pea shoots (optional)

Steps:

  • Snap the woody ends off the asparagus stalks and roughly bash with the blade of a knife. Tip the ends into a saucepan along with the reserved pea pods, if using, and parmesan rind, if you have it. Pour over 700ml of the stock, set the pan over a low heat and bring to a simmer. Meanwhile, cut the tips off the asparagus, set aside, and slice the stalks into rounds.
  • Bring the rest of the stock to the boil in a small saucepan, tip in the asparagus tips and cook for 1 min. Scoop out into a bowl using a slotted spoon and set aside. Tip the rest of the asparagus and the peas into the pan and simmer for 3-4 mins until just tender. Tip half the cooked veg and the stock from the pan into a blender and blitz until frothy and green. Return to the pan with the whole vegetables and set aside.
  • Heat most of the oil in a large, shallow saucepan over a low heat and cook the onions for 8-10 mins until soft but not translucent. Stir in the rice to coat in the onions and oil, turn the heat up slightly and cook for 3 mins. Pour over the wine or vermouth, then stir and simmer until the liquid has evaporated.
  • Add a ladleful of stock from the large pan, avoiding the pea pods and asparagus ends, stirring vigorously and only adding more when the first ladle has been absorbed by the rice. Keep adding stock in this way until it is absorbed, the pan is dry and the rice is al dente (about 15 mins), then add the green stock, along with the veg, and cook for 3-4 mins more until the rice is just tender and you can see the bottom of the pan when you draw a spoon through it.
  • Remove from the heat and leave to stand for a minute, then beat in the butter, most of the cheese, a squeeze of lemon juice and some seasoning. Stir until the cheese has melted and the risotto is thick. Serve in warmed bowls topped with the asparagus tips, pea shoots (if using), the rest of the cheese and a drizzle of olive oil.

Nutrition Facts : Calories 842 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 31 grams protein, Sodium 3.4 milligram of sodium

RISOTTO WITH ASPARAGUS



Risotto With Asparagus image

Provided by Moira Hodgson

Categories     dinner, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 pound fresh asparagus
2 shallots, minced
1 red pepper, seeded and chopped
3 tablespoons unsalted butter
1 tablespoon vegetable oil
2 cups raw Italian arborio rice
1 to 1 1/2 quarts hot chicken stock
Coarse salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped chives

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

ASPARAGUS & PESTO RISOTTO



Asparagus & pesto risotto image

A good hearty healthy meal, an unusual twist to risotto

Provided by jonathanstone27

Time 25m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Fry up 1 knob butter, oil, onion, celery and splash of water in a pan for 5 mins on a low heat
  • Separately, bring the stock to the boil and continue on low heat, throw in the nasty bits of the asparagus
  • Add rice to the pan and stir for a minute until translucent. Add wine and stir continuously until rice has absorbed the liquid. Turn heat up to medium and ladle in 2/3 stock (without nasty asparagus) bit by bit, replenishing when rice has absorbed liquid
  • Add good bits of asparagus and ladle in the rest of the stock bit by bit as before
  • Taste rice and add water if run out of stock. When cooked and crunchy take off the heat, add pesto, butter, parmesan and lemon. Season.

ROASTED ASPARAGUS WITH PESTO



Roasted Asparagus With Pesto image

Make and share this Roasted Asparagus With Pesto recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 17m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 lb fresh asparagus, ends trimmed
3 tablespoons prepared basil pesto
2 garlic cloves, minced
2 tablespoons olive oil
kosher salt
black pepper
parmesan cheese

Steps:

  • Preheat oven to 400°F.
  • Mix pesto with garlic and oil and toss with asparagus on a baking sheet.
  • Season to taste with salt and pepper.
  • Roast in a preheated oven for 10-12 minutes or until done to your.
  • liking.
  • Sprinkle with freshly grated parmesan cheese and serve hot.

BAKED ASPARAGUS SPINACH RISOTTO



Baked Asparagus Spinach Risotto image

Make and share this Baked Asparagus Spinach Risotto recipe from Food.com.

Provided by chia2160

Categories     Short Grain Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 cup chopped onion
1 cup arborio rice
4 ounces fresh spinach leaves
3 cups chicken stock
1 dash salt
1 dash nutmeg
1/2 cup freshly grated parmesan cheese
1 1/2 cups asparagus, sliced into 1 inch pieces

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.

BAKED ASPARAGUS RISOTTO



Baked asparagus risotto image

Cooking your Italian rice in the oven saves you laborious stirring time - plus this one's low in fat and calories

Provided by Cassie Best

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 9

2 tsp olive oil
1 small onion , chopped
300g risotto rice
400ml can asparagus soup
850ml vegetable stock
small bunch parsley , chopped
300g asparagus , ends trimmed
10 cherry tomatoes , halved
25g parmesan (or vegetarian alternative), grated

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.

Nutrition Facts : Calories 403 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium

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2021-02-15 Place the asparagus in a baking pan. Don’t worry about finding a pan large enough to hold the asparagus in one layer – the stalks can overlap a bit. Drizzle the olive oil over them and toss gently to coat the asparagus evenly. Sprinkle on the salt, and toss again. Roast the asparagus for 8 to 10 minutes for thin stalks, 10 to 14 for thick ones.
From themom100.com


CAVATAPPI WITH ASPARAGUS AND SPINACH PESTO - LIDIA
Directions. Bring a large pot of salted water to a boil for the pasta. Put the spinach, parsley, pistachios, and garlic in the work bowl of a food processor. Process to make a chunky paste. Add the olive oil with the machine running to make a smooth pesto. Transfer to a serving bowl. Season with 1/2 teaspoon salt and several grinds of black pepper.
From lidiasitaly.com


ASPARAGUS & BARLEY RISOTTO BAKED EGGS — THE NAKED FIG
2014-05-01 Asparagus & Risotto Baked Eggs Ingredients: 2 tbsp coconut oil. 1 clove garlic, minced. 1 shallot, minced. 1/8 tsp salt. pinch of pepper. 2/3 cup barley. 1/4 cup white wine (optional) 3 cups vegetable stock. 1 1/2 cup asparagus. 1 cup shitake mushrooms (or whichever variety you have on hand) 2 eggs. 3-4 sprigs fresh dill In a small sauce pan ...
From thenakedfig.squarespace.com


6 ASPARAGUS RISOTTO RECIPES FIT FOR FANCY DINNERS
Firm, chewy asparagus stands out in a bowl of creamy risotto, its subtly bitter flavor offering a delicious contrast to traditional risotto's butter and cheese. Whether you're looking for a risotto side dish or a hearty main with shrimp, chicken, or mushrooms, you'll find your recipe here.
From allrecipes.com


ASPARAGUS RISOTTO RECIPE, WITH LEMON JUICE AND PARMESAN
2021-04-01 First, heat the stock in a saucepan and keep warm over a low heat. In a separate large frying pan or wok, heat half of the butter and the oil …
From thelondoneconomic.com


GRILLED ASPARAGUS WITH PARSLEY PESTO - CHEF MICHAEL SMITH
Ingredients a large bunch flat leaf parsley 1/2 cup grated Parmesan cheese 1/2 cup sliced almonds a few splashes best olive oil a sprinkle or two sea salt and freshly ground pepper
From chefmichaelsmith.com


BEST PESTO AND PROSCIUTTO ASPARAGUS RECIPES - FOOD NETWORK
2018-04-30 Step 1. Preheat the oven to 350ºF. Step 2. Line a small rimmed baking sheet with parchment paper. Lay the prosciutto slices in a single layer on the parchment, without touching. Bake until crispy and fragrant, flipping halfway through, 18 minutes. Cool completely on the tray, then remove to a plate. Step 3.
From foodnetwork.ca


BEST ASPARAGUS RISOTTO – A COUPLE COOKS
2020-04-01 Start the risotto: Heat 2 tablespoons olive oil and the 2 tablespoons butter in a large skillet over medium heat. Add the minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to …
From acouplecooks.com


SPRING RECIPE: BAKED RISOTTO WITH PEAS, ASPARAGUS & PANCETTA
2020-01-29 Heat a large Dutch oven over medium-high heat until very hot but not smoking. Add pancetta and cook, stirring occasionally, until crisp, about 6-8 minutes. Remove with a slotted spoon and set aside. Reduce heat to medium. Add 1 tablespoon butter and shallots to the pancetta drippings and cook until softened, about 3-5 minutes.
From thekitchn.com


BAKED RISOTTO WITH ASPARAGUS, SPINACH, & PARMESAN RECIPE
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.
From myrecipes.com


ASPARAGUS PESTO RISOTTO - CRISCO®
Asparagus Pesto Risotto
From criscocanada.com


ASPARAGUS AND PARMESAN RISOTTO | RECIPE - RACHAEL RAY SHOW
Bring the vegetable stock to a simmer in a large sauce pan. Reduce the heat to very low and keep the stock on the heat. Heat the oil on a large heavy saucepan over medium heat. Add the shallots, garlic, and thyme, and saut for 2 minutes, or until the shallots are tender but not browned. Add the rice and saut for 30 seconds to coat with oil.
From rachaelrayshow.com


CHAR GRILLED ASPARAGUS AND PARSLEY PESTO PASTA | DONNA HAY
browse by recipe. dinner. chicken + poultry beef + lamb pork fish + seafood pasta + noodles rice + grains pizza pies + tarts soups salads + vegetables. breakfast. sweet savoury eggs breads + slices drinks. lunch ...
From donnahay.com.au


GRILLED-CHICKEN-&-ASPARAGUS SALAD & PARSLEY PESTO RECIPE
In a blender, combine the garlic, water, parsley, lemon juice, 1/2 teaspoon salt, and the remaining 1/3 cup oil. Puree until smooth, scraping down the side of the blender with a spatula as necessary. In a large glass or stainless-steel bowl, toss the lettuce, chicken, and asparagus with half the vinaigrette. Put the salad on plates.
From myrecipes.com


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