Asparagus And Parsley Pesto Risotto Bake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASPARAGUS PESTO



Asparagus Pesto image

Making asparagus pesto lets you use the peel, which contains a ton of flavor even though it's sometimes too tough and stringy to eat. Puréeing lets you sidestep this issue: you keep the peel, and the flavor, but your food processor pulverizes the fibers, even if you use thick spears.

Provided by Mark Bittman

Categories     easy, quick, weekday, condiments, dips and spreads

Time 20m

Yield 4 to 6 servings (about 1 1/2 cups)

Number Of Ingredients 8

Salt
1 pound asparagus, trimmed and cut into 2-inch segments
1 clove garlic, or more to taste
1/4 cup pine nuts
1/4 cup olive oil, or more as desired
3/4 cup freshly grated Parmesan cheese
Freshly ground black pepper
Juice of 1/2 lemon, or to taste

Steps:

  • Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly.
  • Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken (or cover and refrigerate for up to a day).

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 256 milligrams, Sugar 2 grams

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

RISOTTO WITH ASPARAGUS



Risotto with Asparagus image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 14

2 bunches thick asparagus (about 2 pounds)
1 sprig fresh thyme or lemon thyme
4 tablespoons unsalted butter
1 large shallot, diced
2 cups arborio rice
Kosher salt
1/3 cup dry white wine
2 teaspoons grated lemon zest
Freshly ground pepper
1/3 cup grated parmesan cheese
2 teaspoons fresh lemon juice
1 head Bibb lettuce, cut into strips
8 ounces robiola or taleggio cheese, thinly sliced
Extra-virgin olive oil, for drizzling

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.

ORZO WITH PEAS AND PARSLEY PESTO



Orzo With Peas and Parsley Pesto image

This is like a pasta version of the classic rice and peas risotto, risi e bisi. It's a beautiful springtime dish. You can make a whole batch of pesto so that you have it on hand for other uses (like sandwiches), but for this dish you'll need only a half batch.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 garlic cloves, halved, green shoots removed
2 cups tightly packed flat-leaf parsley leaves
Salt to taste
1/3 cup extra virgin olive oil
6 tablespoons freshly grated Parmesan
Freshly ground pepper
10 ounces (1 1/3 cups) orzo
1 1/2 cups fresh peas (about 1 3/4 pound in the shell)
Additional grated Parmesan or Pecorino for serving (optional)

Steps:

  • Make the pesto. Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley to the food processor (or to the mortar and pestle) and process until finely chopped (or grind to a paste in the mortar and pestle). With the machine running, add the olive oil in a slow stream and process until the mixture is smooth (or slowly work into the mixture using the mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine. Measure out 1/3 cup and refrigerate the rest in a covered container.
  • Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes. Add the peas and continue to cook for another 4 minutes, until the orzo is cooked through but al dente. Add a ladleful of the cooking water to the pesto, then drain the orzo and peas and toss with the pesto. Serve, passing more Parmesan or Pecorino in a bowl.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 18 grams, Carbohydrate 64 grams, Fat 25 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 457 milligrams, Sugar 5 grams

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.

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

FARRO AND PORCINI RISOTTO



Farro and Porcini Risotto image

Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 11

1/2 cup (1 1/2 ounces) walnuts, toasted
1/2 cup fresh basil
1/2 cup fresh flat-leaf parsley
1 garlic clove
Coarse salt and freshly ground pepper, to taste
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cups farro
3/4 cup (1/2 ounce) dried porcini mushrooms
1/2 cup dry white wine
5 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 cup shaved Parmesan cheese (about 1/2 ounce) for garnish

Steps:

  • To make pesto, pulse walnuts in a food processor until coarsely ground. Add basil, parsley, garlic, salt, and pepper, and process. With machine running, pour in oil, and puree.
  • To make risotto, bring farro, mushrooms, wine, and 2 cups stock to a boil. Cook, stirring occasionally, until liquid has been absorbed, about 5 minutes. Reduce heat to medium-high. Continue to cook, stirring and adding stock 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. It should take 20 to 25 minutes. Stir 1/3 cup pesto into risotto. Top with Parmesan and remaining pesto.

More about "asparagus and parsley pesto risotto bake recipes"

SPRING PEA AND ASPARAGUS RISOTTO - COOKIE AND KATE
spring-pea-and-asparagus-risotto-cookie-and-kate image
2015-05-26  · Simple springtime risotto featuring English peas, asparagus, lemon and parsley! This risotto is baked in the oven and requires minimal stirring. The recipe is …
From cookieandkate.com
5/5 (32)
Total Time 1 hr 20 mins
Category Entree
Calories 429 per serving
  • Make sure your oven rack is in the middle position and place another rack in the lower third of the oven. Preheat oven to 375 degrees.
  • Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
  • Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake for 55 minutes.
  • Meanwhile, prepare the asparagus by snapping off the tough ends and discarding them, then slicing the spears diagonally into 1 1/2-inch long pieces. On a large, rimmed baking sheet, toss the asparagus with 1 tablespoon olive oil and a sprinkle of salt and pepper. Set aside for now.
See details »


QUICK CAULIFLOWER "RISOTTO" | HALF BAKED HARVEST
quick-cauliflower-risotto-half-baked-harvest image
2015-03-12  · Cook for 2 more minutes. Deglaze the pan with white wine and cook, stirring constantly, until the liquid is almost evaporated. Stir in the asparagus. Slowly pour in …
From halfbakedharvest.com
4/5 (18)
Total Time 30 mins
Category Main Course, Side Dish
Calories 598 per serving
  • In a bowl, combine the cilantro, basil, hemp seeds, olive oil, lemon juice, garlic (if using), parmesan cheese (if using), crushed red pepper and a pinch of both salt and pepper. Taste and adjust the seasonings as needed. Add water to thin the pesto if desired.
  • Heat a large, high sided skillet over medium heat and add 2 tablespoons olive oil. Add the onion, season with salt and pepper, and cook until caramelized, about 8 minutes. Then add the cauliflower and the garlic, and season with salt and pepper. Cook for 2 more minutes. Deglaze the pan with white wine and cook, stirring constantly, until the liquid is almost evaporated. Stir in the asparagus. Slowly pour in the veggie broth and coconut milk and bring to a simmer. Cook until the cauliflower and asparagus are tender and "risotto" is nice and creamy, about 6 to 8 minutes. Remove from heat, then add the lemon zest, parmesan, parsley and a drizzle of olive oil (or truffle oil!! MMM!).
See details »


ASPARAGUS AND PARSLEY PESTO RISOTTO BAKE | RACHAEL RAY IN ...
asparagus-and-parsley-pesto-risotto-bake-rachael-ray-in image
2011-12-29  · Step 2. 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 …
From rachaelraymag.com
Total Time 50 mins
  • Preheat the oven to 375 degrees . In a heavy ovenproof 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.
See details »


SPRINGTIME ASPARAGUS BARLEY "RISOTTO" | RICARDO
springtime-asparagus-barley-risotto-ricardo image
2008-12-03  · Bring to a boil, cover and simmer over low heat for about 30 minutes, stirring occasionally. Uncover and stir constantly until the broth is almost completely …
From ricardocuisine.com
5/5 (25)
Total Time 1 hr 10 mins
Category Main Dishes
Calories 405 per serving
See details »


FAVA BEAN PESTO RECIPE - GREAT ITALIAN CHEFS
fava-bean-pesto-recipe-great-italian-chefs image
2019-05-29  · print recipe. 1. Defrost the broad beans (if using frozen) by soaking in water. Shell the broad beans if they're fresh. 2. Crush the garlic to a paste with a pinch …
From greatitalianchefs.com
Servings 6
Estimated Reading Time 1 min
Category Side
See details »


20 ASPARAGUS RECIPES | RACHAEL RAY IN SEASON
20-asparagus-recipes-rachael-ray-in-season image
2014-03-21  · 20 Asparagus Recipes. Grilled, sauteed, wrapped in bacon or shaved raw, here are 20 ways to ace your asparagus. By Rachael Ray Every Day. March 21, …
From rachaelraymag.com
Author Rachael Ray Every Day
See details »


SAFFRON RISOTTO RECIPE - TESCO REAL FOOD
saffron-risotto-recipe-tesco-real-food image
Method. Heat the butter in a large frying pan on a medium heat until melted, add the onions and cook until soft. Meanwhile, mix the saffron with 2 tbsp hot water and allow …
From realfood.tesco.com
5/5 (12)
Category Dinner
Cuisine Italian
Total Time 45 mins
See details »


30 DELICIOUS WAYS TO USE FRESH ASPARAGUS | FOOD …
30-delicious-ways-to-use-fresh-asparagus-food image
2019-04-02  · Facebook. Twitter. Pinterest. From breakfast to dinner, we've rounded up some tasty ways to make the most of this crunchy, seasonal veggie. Here are 30 asparagus recipes we're excited to make this spring. 1 of 30. Orzo Pasta with Grilled …
From foodnetwork.ca
See details »


10 BEST CREAMY VEGETABLE RISOTTO RECIPES | YUMMLY
10-best-creamy-vegetable-risotto-recipes-yummly image
2021-10-16  · Creamy Vegetable Risotto Recipes 1,312,444 Recipes. Last updated Oct 16, 2021. This search takes into account your taste preferences . 1,312,444 suggested recipes. Weeknight Vegetable Risotto KitchenAid. butter, heavy cream, white …
From yummly.com
See details »


SPRING VEGETABLE RISOTTO WITH CREAMY PESTO - NICKY'S ...
2017-05-18  · Give everything a good stir then turn off the heat. Stir through the mixed baby leaves, then divide the risotto between 2 or 3 plates. Top with tomatoes and radishes then spoon on the crème …
From kitchensanctuary.com
5/5 (1)
Total Time 30 mins
Category Dinner
Calories 551 per serving
  • Heat the oil in a large pan, add the onion and cook for about 5 minutes until the onion starts to go translucent. Add in the garlic, stir and cook for a further minute.
  • Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the stock a ladle at a time - ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
  • After about 15 minutes you should have 1 or 2 ladles of stock left. At this point, add in the asparagus and mangetout. Stir and continue to cook for 5-6 minutes, adding the rest of the stock a ladle at a time.
  • Add in all but one tbsp of the parmesan, the lemon juice and salt & pepper. Give everything a good stir then turn off the heat. Stir through the mixed baby leaves, then divide the risotto between 2 or 3 plates. Top with tomatoes and radishes then spoon on the crème fraiche, followed by the pesto. Sprinkle on the remaining parmesan, along with the fresh parsley and some ground black pepper. Serve immediately.
See details »


LEMONY ASPARAGUS PASTA RECIPE - HOW TO MAKE LEMONY ...
2021-03-24  · Heat remaining 2 tablespoons oil over medium heat. Cook onions and garlic until softened, about 5 minutes. Add heavy cream, white wine, lemon juice, and …
From delish.com
5/5 (18)
Total Time 40 mins
See details »


BAKED TUNA ROSTI RECIPE | WOOLWORTHS
2021-03-19  · Step 3. Using 1/4 cup of mixture for each, shape into patties. Spray both sides with oil and place on a baking paper-lined oven tray. Bake for around 20 minutes, turning halfway through cooking time, until golden and crisp. Step 4. Meanwhile, blanch asparagus and broccolini in …
From woolworths.com.au
Cuisine Scandinavian
Category Entrees
Servings 4
Total Time 30 mins
See details »


RECIPES TAGGED WITH 'ASPARAGUS' | RNZ RECIPES
Recipes tagged with 'asparagus' Displaying items 1 - 20 of 36 in total. Minted Asparagus Salad with Broad Beans and Salami . Recipes. 3 Nov 2009. Recipe by Martin Bosley. From Nine To Noon on Tuesday 3 November 2009. Asparagus & Mint Prosciutto Wraps. Recipes. 31 Oct 2009. Recipe by Julie Biuso. From Afternoons with Jesse Mulligan on Saturday 31 October 2009. Asparagus Risotto. …
From rnz.co.nz
See details »


ASPARAGUS AND WALNUT PESTO PASTA | BEV COOKS
2011-06-09  · Asparagus and Walnut Pesto Pasta: What it took for 4: * 1 pound rotini * 1 bunch asparagus, ends trimmed * 1 cup green beans, ends trimmed and cut into a small dice * 2 Tbs. fresh lemon juice * 3 garlic cloves * 1/3 cup toasted walnut pieces * 1/4 cup freshly grated pecorino * 1 cup basil leaves * 1/2 cup parsley * 3 Tbs. extra-virgin olive oil
From bevcooks.com
See details »


SPRING HAM AND ASPARAGUS LEMON CREAM PASTA - OH SWEET BASIL
2019-04-06  · In a saucepan over medium heat, add the butter and once melted, quickly whisk in the garlic powder and flour, continuing to whisk for 30 seconds. Add the cream or milk and continue to whisk until it begins to thicken. Add the parmesan cheese, lemon …
From ohsweetbasil.com
See details »


CHAR GRILLED ASPARAGUS AND PARSLEY PESTO PASTA | DONNA HAY
Donna Hay kitchen tools, homewares, books and baking mixes. Quick and easy dinner or decadent dessert - recipes for any occasion.
From donnahay.com.au
See details »


PARSLEY PESTO SHRIMP PASTA RECIPE - AN ITALIAN IN MY KITCHEN
2020-06-27  · First start off by making the parsley pesto – In a food processor, blender or if you are ambitious use a mortar and pestle, add the fresh chopped parsley, half the olive oil and salt. Pulse to mix, then add the pine nuts and remaining olive oil, mix again, then add the lemon juice, parmesan cheese and minced garlic, pulse or mix until creamy. Then in a large pan add some pesto (as much or ...
From anitalianinmykitchen.com
See details »


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


SUMMER RISOTTO RECIPES | BBC GOOD FOOD

From bbcgoodfood.com
See details »


RECIPES | BROKE AND HUNGRY
Bake for 30-40 minutes. Bon Appétit! appetizers, fall, hoboken, italian, side dish, stuffed mushrooms Leave a comment. 25 Sep 2014. Herb Asparagus, Zucchini and Chicken Risotto. by ctucci01. Risotto is so easy to make if you have some white wine around the house! It goes really well with mushrooms, asparagus, onions or zucchini. I had asparagus and zucchini so I chose that combination. What ...
From brokeandhungryhoboken.wordpress.com
See details »


10 BEST RICOTTA CHEESE AND ASPARAGUS RECIPES | YUMMLY
2021-10-09  · Ricotta Cheese and Asparagus Recipes 47,845 Recipes. Last updated Oct 09, 2021. This search takes into account your taste preferences . 47,845 suggested recipes. Roasted Vegetable Tart AndreaKruse. basil, sour cream, eggplant, zucchini, all-purpose flour, ricotta and 11 more. Grilled Pork Porterhouse With Delta Asparagus, Bellwether Ricotta and Preserved Lemon Gremolata Pork …
From yummly.com
See details »


EGGPLANT RICOTTA AND PARMESAN BAKE | DONNA HAY
egg and beetroot rice paper rolls with tahini peanut sauce. dinner. egg baskets with ginger chilli pork. dinner. eggplant and caramelised onion pizza. dinner. eggplant schnitzels with creamy mash and burnt butter. dinner. eggplant, feta and oregano waffles with harissa lamb.
From donnahay.com.au
See details »


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #side-dishes     #rice     #vegetables     #easy     #dinner-party     #kid-friendly     #dietary     #pasta-rice-and-grains     #asparagus     #brunch     #taste-mood     #savory

Related Search