Asparagus Risotto Recipe Jamie Oliver

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CRAB & ASPARAGUS RISOTTO



Crab & asparagus risotto image

There's something so comforting about a good risotto, but the addition of crab and asparagus brings some spring freshness to this version.

Provided by Clare Knivett

Categories     Rice Recipes     Jamie Magazine     Seafood

Time 45m

Yield 4

Number Of Ingredients 14

2 sticks of celery
3 medium banana shallots
1 clove of garlic
olive oil
30 g unsalted butter
300 g arborio rice
200 ml white wine
1 litre organic vegetable stock
1 lemon
1 x 220g dressed crab, from sustainable sources
15 g Parmesan cheese, plus extra to serve
8 thin asparagus spears
½ a bunch of fresh flat-leaf parsley, (15g)
extra virgin olive oil

Steps:

  • Trim and finely chop the celery, then peel and finely slice the shallots and garlic.
  • Place a large, deep frying pan over a medium heat, with 2 tablespoons of oil and 20g of the butter. Stir in the celery, shallot and garlic and fry for 10 to 15 minutes, or until softened and translucent.
  • Turn the heat up and stir in the rice. After 1 to 2 minutes, pour in the wine and allow it to bubble away.
  • Have your stock hot, ready to go. Once the wine has been absorbed, reduce the heat to medium-low and stir in a ladleful of stock; keep the rice moving to help it release the starch, which gives risotto its signature creaminess.
  • Keep adding stock, a ladleful at a time, until the rice is al dente.
  • Finely grate in half the lemon zest, stir through the brown crabmeat, then add the remaining butter. Finely grate in the Parmesan, season, beat everything together, then leave it off the heat with the lid on for a couple of minutes.
  • Meanwhile, remove the woody ends from your asparagus and halve the spears lengthways. Toss with a drizzle of oil, a squeeze of lemon juice and a pinch of sea salt.
  • Stir the white crabmeat through the risotto. Pick and finely chop the parsley leaves and stir through, along with a squeeze of lemon juice.
  • Divide between bowls and top with the asparagus, a drizzle of extra virgin olive oil, an extra grating of parmesan and freshly ground black pepper.

Nutrition Facts : Calories 527 calories, Fat 21.6 g fat, SaturatedFat 10.9 g saturated fat, Protein 31.2 g protein, Carbohydrate 48.1 g carbohydrate, Sugar 2.2 g sugar, Sodium 1.13 g salt, Fiber 0.9 g fibre

ASPARAGUS & MUSHROOM RISOTTO WITH FRESH PARSLEY & LEMON



Asparagus & mushroom risotto with fresh parsley & lemon image

Provided by Jamie Oliver

Time 45m

Yield 2

Number Of Ingredients 13

10g dried porcini
1 small onion
1 clove of garlic
1 stick of celery
200g asparagus
100g chestnut mushrooms
olive oil
1 vegetable stock cube or pot, organic
½ a bunch of flat-leaf parsley, (15g)
20g Italian hard cheese
150g risotto rice
50ml white wine, (optional)
1 lemon

Steps:

  • Place the porcini in a small bowl, just cover with boiling water and leave to rehydrate.
  • Peel and finely chop the onion and garlic, then trim and finely chop the celery. Snap off and discard the woody asparagus ends, cut off the tips and roughly chop the stalks. Roughly chop the chestnut mushrooms.
  • Heat a splash of oil in a medium pan over a medium-low heat, add the onion, celery and a splash of water, then cook for around 5 minutes, or until softened but not coloured, stirring occasionally.
  • Scoop out, finely chop and add the porcini to the pan with the soaking water, leaving any gritty bits behind.
  • Bring 600ml of water to the boil in a medium pan, add the stock cube or pot and stir to dissolve. Keep over a low heat.
  • Place another pan over a medium heat with a drizzle of oil, then add the garlic, mushrooms and a small pinch of sea salt and black pepper. Cook gently for a few minutes, or until softened.
  • Pick and finely chop the parsley leaves, then add the stalks to the stock. Finely grate the cheese.
  • Once the vegetables are soft, stir in the rice and and fry for 1 minute until translucent. Pour in the wine (or replace with 50ml stock), and keep stirring until absorbed.
  • Turn the heat up to medium, then add a ladleful of hot stock (avoid the parsley stalks!). Keep stirring and adding stock, a ladle at a time, waiting for the rice to soak it all up before adding the next ladleful. Continue until you've added two-thirds of the stock.
  • Stir the asparagus and cooked mushrooms into the pan. Keep adding the remaining stock until the rice is just cooked and the risotto is nice and oozy - if you run out of stock, use boiling water.
  • Remove from the heat and stir in most of the cheese. Season to taste with salt, pepper and a squeeze of lemon juice, then cover and leave to sit for 2 minutes. Divide between your plates, then serve with the parsley and remaining cheese on top.

Nutrition Facts : Calories 447 calories, Fat 11.3 g fat, SaturatedFat 2.9 g saturated fat, Protein 18.1 g protein, Carbohydrate 67.4 g carbohydrate, Sugar 5.7 g sugar, Sodium 0.5 g salt, Fiber 4.9 g fibre

ASPARAGUS, MINT & LEMON RISOTTO



Asparagus, mint & lemon risotto image

This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good locally grown English. In this recipe, the stalks are finely sliced to an inch below the tips - this will give you lots of flavour from the stalks and you'll then have those whole beautiful tips as a bit of a prize! There are variations on this risotto that I love to do, like sprinkling in a little picked crab or lobster meat or fresh, peeled prawns or sliced scallops - all of these work particularly well with asparagus if you fancy a little upgrade. (If you do decide to add any of these seafood suggestions, then reduce your Parmesan by half.)

Provided by Jamie Oliver

Categories     Mains     Cook with Jamie     Dinner Party     Italian     Fruit     Pasta & risotto

Time 1h5m

Yield 8

Number Of Ingredients 17

RISOTTO BASE
1 litre organic vegetable or chicken stock
2 tablespoons olive oil
1 large onion, peeled and finely chopped
4-5 sticks celery, trimmed and finely chopped
600 g risotto rice
250 ml vermouth or dry white wine
RISOTTO
2 bunches asparagus, woody ends removed and discarded
700 ml organic vegetable or chicken stock
50 g butter
1 small handful Parmesan cheese, freshly grated, plus a block for grating
1 bunch fresh mint, leaves picked and finely chopped
2 lemons, zest and juice of
sea salt
freshly ground black pepper
extra virgin olive oil

Steps:

  • Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Then start making your basic risotto recipe.
  • Stage 1:
  • Bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.
  • Stage 2:
  • Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.
  • Stage 3:
  • Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty (you don't want to cook it too slowly either, or it will turn into rice pudding!) and continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side.
  • Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice - check it throughout cooking to make sure it's a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.
  • Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.

Nutrition Facts : Calories 395 calories, Fat 8.9 g fat, SaturatedFat 4.1 g saturated fat, Protein 9.3 g protein, Carbohydrate 61.9 g carbohydrate, Sugar 3 g sugar, Sodium 0.2 g salt, Fiber 2.4 g fibre

ASPARAGUS RISOTTO



Asparagus Risotto image

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

1 pound asparagus, trimmed, cut into 2-inch lengths
5 cups canned low-salt chicken broth
2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
6 tablespoons (3/4 stick) butter
3/4 cup freshly grated Parmesan cheese (about 3 ounces)

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.

LEMONY PRAWN & PEA RISOTTO



Lemony prawn & pea risotto image

Stirring can be strangely soothing, as you'll find when preparing this summery seafood risotto

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

400g bag raw prawns, in their shells, defrosted if frozen
3 tbsp olive oil
1 red chilli, deseeded, half sliced and half finely chopped
1 ½l fish stock
50g butter
1 onion, chopped
300g risotto rice (we used arborio)
1 small glass white wine
200g frozen peas
zest and juice 1 lemon

Steps:

  • Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
  • Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  • Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.

Nutrition Facts : Calories 442 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 4.4 milligram of sodium

LEMON ASPARAGUS RISOTTO



Lemon Asparagus Risotto image

Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.

Provided by stefychefy

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 13

20 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
1 cup arborio rice
½ cup dry white wine
¼ cup freshly grated Parmesan cheese
2 tablespoons lemon juice
½ teaspoon lemon zest

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
  • Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
  • Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
  • Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g

ULTIMATE RISOTTO PRIMAVERA



Ultimate risotto primavera image

We consulted no less than three great Italian cooks to come up with this classic spring vegetable risotto

Provided by Angela Nilsen

Categories     Main course, Snack, Starter

Time 1h10m

Number Of Ingredients 12

200g shelled broad beans 800g/1lb 12oz in the pod)
4 medium shallots
3 spring onions , trimmed
1 small garlic clove
250g bunch asparagus
1.3l good quality chicken or vegetable stock, preferably homemade
1 tbsp olive oil
85g butter
350g Carnaroli rice (or Arborio or Vialone)
100ml dry white wine
140g shelled peas
100g parmesan or vegetarian alternative, finely grated

Steps:

  • If using fresh broad beans, drop them into boiling water, leave for 1 min, then drain and cool under cold water. Peel off the skins. For frozen beans, just thaw, then peel. Chop the shallots, spring onions and garlic as finely as you possibly can. Snap the woody bases from the asparagus spears and discard. Slice each spear into 4 diagonal pieces. Pour the stock into a separate pan and bring to a simmer.
  • Heat the oil and half the butter in a heavy, wide pan. Tip in the shallots, spring onions and garlic and cook for 3-4 mins until soft and see-through, but not brown, stirring often. With the heat on medium, add the rice and keep it moving with a wooden spoon for a few mins so it gets toasted, but not coloured, and very hot. Once it starts to hiss and sizzle, pour in the wine. Keep stirring for about a min until the wine has evaporated.
  • Put the timer on for 20 mins (it takes 18-20 mins to add the stock), now add 11⁄2 ladles of stock, letting it simmer, not boil. Keep stirring until all the liquid is absorbed, scraping the sides of the pan to catch any stray bits of rice. Continue to stir and add a ladleful of stock once the previous amount has been absorbed. (If you add too much stock at a time the risotto won't be as creamy.) The rice tells you when it needs more stock. You will hear it sigh and when you pull a spoon across the bottom of the pan it should leave a clear line
  • After 14 mins add the beans and peas to the rice with some seasoning. At the same time, drop the asparagus into the stock and let it simmer for 4 mins, then lift out with a slotted spoon and add to the rice. Start tasting the rice now too - when done it should be softened, but with a bit of bite in the centre, almost chewy, and the risotto creamy - overcooking just makes it mushy. Continue adding stock and stirring until done (you may have a little stock left). Take the pan off the heat, add half the parmesan and the rest of the butter plus a splash of stock to keep everything moist. Put the lid on the pan and leave for 3 mins to rest. Serve with the remaining parmesan.

Nutrition Facts : Calories 702 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 82 grams carbohydrates, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 2 milligram of sodium

SUMMER RISOTTO



Summer risotto image

A deliciously creamy summer risotto packed full of veg and seasonal flavours. Not too rich, this is the ideal summer main course

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course, Starter, Supper

Time 50m

Number Of Ingredients 9

450ml vegetable stock , made wth half a stock cube
4 asparagus spears , trimmed (trimmings kept) and each spear sliced into 4
200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept)
2 tbsp olive oil
1 small onion , finely chopped
85ml risotto rice
3 tbsp white wine (keep the rest of the bottle chilling)
small handful of freshly grated parmesan (or vegetarian alternative)
small handful of rocket and a few parmesan (or vegetarian alternative) shavings, to serve

Steps:

  • Simmer the stock for 10 minutes with the asparagus trimmings and pea pods; these will intensify the flavour. Strain into a jug.
  • While the stock is simmering, heat 1 tbsp of the oil in a wide, shallow pan. Tip in the onion and fry gently for 5-6 minutes, stirring, until it is soft but not coloured. Add the rice and continue to stir and cook for 1-2 minutes until the grains become see-through at the edges and begin to make 'clicking' noises.
  • Add the wine (it should bubble and evaporate), then 50ml/2fl oz of the stock. Stir well and simmer gently until all the liquid has been absorbed. Now pour in another 50ml/2fl oz stock and stir again. Continue adding the stock and stirring. After about 7 minutes, when half the stock has been added, swirl in the asparagus and peas. Carry on adding stock in small amounts until it has been absorbed; this will take about 10 more minutes. Now the risotto should be a little wet and sloppy and the rice tender with a nutty bite.
  • Turn off the heat, then gently stir in the grated Parmesan, taste and season. You may need only a little black pepper as the Parmesan and stock are both salty. Spoon the risotto on to a plate, top with the rocket, drizzle with the remaining olive oil and scatter with Parmesan shavings. Pour yourself a glass of wine and enjoy your meal.

Nutrition Facts : Calories 674 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 83 grams carbohydrates, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.78 milligram of sodium

PAN COOKED CHICKEN WITH ASPARAGUS, PANCETTA AND OLIVES



Pan Cooked Chicken with Asparagus, Pancetta and Olives image

Provided by Jamie Oliver

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10

1 chicken breast supreme, skin removed
Sea salt and freshly ground black pepper
Olive oil
3 slices smoked pancetta
8 medium-sized spears asparagus, woody ends trimmed off
8 cherry tomatoes, halved
5 kalamata olives, stones left in
Small knob unsalted butter
Handful basil leaves
Splash white wine

Steps:

  • Slice the chicken into 3 finger size pieces, but ensure that you keep it as 1 piece (fan it out). This will help to cook the chicken much faster. Season with salt and pepper.
  • Heat a medium-sized frying pan, add some oil, and brown the chicken on all sides. Place the pancetta on top of the chicken and the asparagus around it, let it char a little, then put the pancetta on the bottom of the pan to crisp up and turn the chicken over. Turn up the heat, throw in the tomatoes, olives, basil, and a good knob of butter. Take off the heat once the butter has melted and add a splash of wine to make a sauce, squishing in a few of the tomatoes to finish it off.

RISOTTO WITH ASPARAGUS, MINT AND LEMON



Risotto With Asparagus, Mint and Lemon image

Now that it is spring, I thought I'd add a tasty asparagus dish. This is adapted from "Cook with Jamie," by Jamie Oliver.

Provided by CaliforniaJan

Categories     Short Grain Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb asparagus, tough ends removed
1 tablespoon extra virgin olive oil
3 tablespoons butter, divided use
2 cups low sodium chicken broth
2 cups water
1 small onion, finely chopped
1 1/2 cups arborio rice or 1 1/2 cups carnaroli rice
1/2 cup vermouth or 1/2 cup dry white wine
1/2 cup parmesan cheese, freshly grated
1/4 cup of fresh mint, finely chopped
1 lemon, juice and zest of
salt
pepper

Steps:

  • Remove tips from asperagus and slice stalks into thin disks.
  • Pour stock and water into medium saucepan and heat to low simmer. In 3-quart or larger pot, heat olive oil and 1 tablespoon butter over medium heat. Add onion and saute until soft and translucent. Add rice and cook, stirring constantly, until all the grains are well-coated. Quickly pour in vermouth or wine and stir until it has evaporated.
  • Turn heat down to medium low and begin adding warmed stock to rice a ladleful (about 1/2 cup) at a time, stirring after each addition and waiting until the stock has been absorbed before adding more. Stir often enough to prevent rice from sticking to pan.
  • When about half the stock has been absorbed, stir in asparagus slices and tips, then continue adding stock by the ladleful and stirring until it is absorbed. About 20 minutes after you began the process, taste rice for doneness. It should be tender, but not mushy, with a bit of crunch at the center. You may not need to add all the stock. The end texture should be creamy and slightly loose.
  • Turn off heat and stir in remaining butter, cheese, mint and lemon zest and juice. Check seasoning and add more salt and pepper if needed. Cover pan and let risotto rest for a few minutes before serving. Pass additional Parmesan at the table.

Nutrition Facts : Calories 323.3, Fat 11.4, SaturatedFat 5.7, Cholesterol 22.6, Sodium 217.3, Carbohydrate 46, Fiber 3.4, Sugar 1.9, Protein 10.2

ASPARAGUS RISOTTO



Asparagus risotto image

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

1 bunch asparagus (about 200g)
800ml vegetable stock
1 tbsp olive oil
25g butter
1 small onion , finely chopped
175g risotto rice
100ml white wine or vermouth (optional)
25g parmesan or vegetarian alternative, finely grated

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

BASIC RISOTTO RECIPE - JAMIE OLIVER



Basic Risotto Recipe - Jamie Oliver image

The secret of a good risotto is to stand over it and give it your undivided (and loving) attention for about 17 minutes.

Provided by Delicia T

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 liter chicken stock (or vegetable as appropriate)
1 tablespoon olive oil
3 shallots, finely chopped (or 2 medium onions)
1 head celery, finely chopped (discard any tough outer sticks)
sea salt and black pepper
2 garlic cloves, finely chopped
400 g risotto rice
100 ml dry white vermouth or 100 ml dry white wine
70 g butter
100 g freshly grated parmesan cheese

Steps:

  • Stage 1.
  • Heat the stock.
  • Then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes.
  • Add the garlic and after another 2 minutes when the vegetables have softened add the rice.
  • Turn up the heat now.
  • At this crucial point you can`t leave the pan and anyway this is the best bit.
  • While slowly stirring continuously you are beginning to fry the rice.
  • You don`t want any colour at any point (so remember you`re in control and if the temperature seems too high turn it down a bit).
  • You must keep the rice moving.
  • After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base (it may crackle at this point that`s fine).
  • Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic!
  • It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence.
  • I must admit I`m a sucker for dry vermouth. When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with the rice. White wine is lovely probably more delicate and fresh.
  • Try both see what you think.
  • Stage 2.
  • Once the vermouth or wine seems to have cooked into the rice add your first ladle of hot stock and a pinch of salt (add small amounts of salt to taste white you are adding the stock).
  • Turn down the heat to a highish simmer (the reason we don`t want to boil the hell out of it is because if we do the outside of the rice wilt be cooked and fluffy and the inside will be raw).
  • Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next.
  • This will take about 15 minutes.
  • Taste the rice is it cooked?
  • Carry on adding stock until the rice is soft but with a slight bite.
  • Check seasoning.
  • Stage 3.
  • Remove from the heat and add the butter and the Parmesan saving a little of the latter to go on top if you like.
  • Stir gently.
  • Eat it as soon as possible while it retains its moist texture.
  • Serve it on its own or with a crisp green salad and a hunk of crusty bread.
  • If you follow this recipe I promise you`ll be making some of the best risottos out. The real secret of a good risotto I`m afraid is that you have to stand over it and give it your loving and undivided attention for about 17 minutes but it`s worth it. The recipe is in stages; I am going to give you five of my favourite risottos all variants of this basic recipe.
  • To find a dry white wine, a good rule of thumb is the greater the alcohol %, the drier the wine.

Nutrition Facts : Calories 343.9, Fat 18.7, SaturatedFat 9.8, Cholesterol 44.7, Sodium 644.8, Carbohydrate 30.2, Fiber 1.3, Sugar 4.3, Protein 13.2

RISOTTO WITH ASPARAGUS AND RICOTTA SALATA



Risotto With Asparagus And Ricotta Salata image

Provided by Moira Hodgson

Categories     main course, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

4 tablespoons unsalted butter
2 shallots, finely chopped
2 cups arborio rice
1 cup dry white wine
About 7 cups hot chicken stock
1 pound asparagus
1 cup fresh green peas, shelled
1 tablespoon freshly grated Parmesan (plus more for passing at the table)
Coarse sea salt and freshly ground pepper to taste
1/2 pound ricotta salata cheese

Steps:

  • In a heavy skillet, heat three tablespoons butter and add the shallots. Cook until soft. Add the rice and cook, stirring, until the grains become opaque and are thoroughly coated with the butter.
  • Turn up heat and add white wine, stirring continuously. When evaporated, add hot chicken stock a ladle at a time and keep rice at a gentle simmer, stirring all the time.
  • Cut the asparagus into one-inch slices on the diagonal. When the rice is still slightly hard in the middle (after about 15 minutes), stir in the asparagus and continue cooking, ladling in more stock, until the rice is al dente. It should be creamy, a little chewy but firm to the bite. Add the peas to the mixture about three minutes before the end of cooking.
  • Off heat, stir in remaining tablespoon of butter, a tablespoon of Parmesan and season with salt and pepper. Sprinkle risotto with crumbled ricotta salata. Freshly grated Parmesan may be passed at the table.

Nutrition Facts : @context http, Calories 654, UnsaturatedFat 9 grams, Carbohydrate 75 grams, Fat 25 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 14 grams, Sodium 1291 milligrams, Sugar 9 grams, TransFat 1 gram

ASPARAGUS AND POTATO TART - JAMIE OLIVER



Asparagus and Potato Tart - Jamie Oliver image

Make and share this Asparagus and Potato Tart - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb fresh asparagus
1 (12 ounce) package phyllo pastry sheets, defrosted
1/4 lb butter, melted
1 lb potato
1/4 lb white cheddar cheese, grated
1/4 lb lancashire cheese, grated
1 pinch grated nutmeg (a little less than 1/8 tsp)
1/2 pint heavy cream or 1/2 pint double cream
3 eggs, beaten lightly
salt
pepper

Steps:

  • Preheat oven to 375F (190C). Also, set a large pot of salted water to boil.
  • Trim asparagus spears to fit into a rectangular tart pan (with removable bottom). Toss trimmed asparagus into boiling salted water for about 2 minutes to blanch.
  • Boil potatoes for 12 minutes in salted water. Drain.
  • While potatoes are boiling, layer phyllo into tart pan, leaving about 1" of dough overhanging the edge of the pan. Butter each sheet as it goes into the pan.
  • Mash potatoes with Cheddar and Lancashire cheeses. Add salt and pepper to taste. Add nutmeg and cream. Add eggs and mix well. Pour into tart pan. Lay asparagus spears on top, alternating directions of tips. Brush top lightly with any remaining melted butter. Crimp overhanging phyllo up along edge of tart pan. Put pan on the lowest shelf of the oven for 15-20 minutes. Remove pan from oven and allow it to set for at least 15 minutes.
  • Serve with a light salad of fresh spring greens.

Nutrition Facts : Calories 471.4, Fat 31.8, SaturatedFat 18.4, Cholesterol 165.5, Sodium 417.2, Carbohydrate 35.7, Fiber 3.2, Sugar 1.9, Protein 12

CANNELLONI BRASSICA - JAMIE OLIVER



Cannelloni Brassica - Jamie Oliver image

Make and share this Cannelloni Brassica - Jamie Oliver recipe from Food.com.

Provided by Ennoia

Categories     Cauliflower

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 (700 ml) can tomato sauce
1 ball fresh mozzarella cheese
2 tablespoons red wine vinegar
1 bunch fresh basil leaf
cannelloni prepared stuffing
24 cannelloni tubes, shells (oven ready pasta)
1 head cauliflower
2 heads broccoli (med size)
7 garlic cloves
3 -4 tablespoons olive oil
6 sprigs thyme leaves
4 hot chili peppers
3 anchovies (remove if you want to keep vegetarian, add a little extra salt instead)
salt & pepper
bechamel sauce
1 (170 ml) container creme fraiche
1 1/2-2 1/2 cups parmesan cheese
1 pinch pepper

Steps:

  • Break broccoli and cauliflower into small pieces and boil in salted water for ~6minutes to cook them through.
  • Slice 7 cloves of garlic & dice 4 hot chili peppers.
  • On medium heat in a frying pan, add 3 tbps of olive oil. When the oil is hot, add sliced garlic to pan to saute. Add thyme leaves, diced chili peppers and 3 anchovies.
  • Drain broccoli & cauliflower. Once garlic has begun to turn golden add broccoli and cauliflower to the pan. Stir all ingredients and cook for about 15 minutes until the broccoli and cauliflower has broken down. Assist the process by occasionally breaking it down with a wooden spoon.
  • Take the pan off of heat to cool down.
  • Prepare the béchamel sauce: grate 1.5-2.5 cups of good parmesean into the crème fraiche. Add a pinch of pepper. Set aside for assembly of cannelloni shells.
  • Once the broccoli & cauliflower have cooled down, you need to mash them up together. You can do this a few ways, but the easiest is to bring out a hand blender and quickly give it a whiz or use a food processor until smooth. Once this is done (and it's cool enough!), scoop filling into a piping bag. (Here you can actually use a plastic bag and cut a corner if you don't have a proper piping bag - it works just as well.).
  • Prep pan for cannelloni shells: in a large baking tray (large enough for 24 cannelloni shells), put 1/2 centimeter of tomato sauce on the bottom with a pinch of salt and 2 tbsp red wine vinegar.
  • Squeeze filling (via the piping bag) into each of the shells. Place in the pan once filled.
  • On top of the cannelloni shells, place basil leaves - as many as you'd like.
  • Top shells & basil with Béchamel Sauce & season with more black pepper.
  • Top with slices of mozzerella and remaining parmesean cheese.
  • Bake at 190C for 30-40 minutes or until the cheese is golden brown.

Nutrition Facts : Calories 411.5, Fat 26.1, SaturatedFat 12.1, Cholesterol 63.3, Sodium 1190.2, Carbohydrate 30.6, Fiber 9.5, Sugar 12.2, Protein 20.8

CREAM OF ASPARAGUS RISOTTO



Cream of Asparagus Risotto image

Make and share this Cream of Asparagus Risotto recipe from Food.com.

Provided by PanNan

Categories     White Rice

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs asparagus
5 cups canned low sodium chicken broth (about)
1 cup water
1 tablespoon butter
1 large onion
2 cups arborio rice or 2 cups medium-grain white rice
1/2 cup dry white wine
2 teaspoons chopped fresh rosemary
1 cup freshly grated parmesan cheese
1/4 cup whipping cream
1 sprig fresh rosemary (to garnish)

Steps:

  • Trim rough ends from asparagus; discard.
  • Cut off asparagus tips and reserve.
  • Cut stalks into 3/4 inch-long pieces.
  • Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender, reserving the remaining 1/3 of stalk pieces.
  • Puree mixture until smooth.
  • Set aside.
  • Melt butter in heavy large saucepan over medium heat.
  • Add onion and saute until tender, about 8 minutes.
  • Add rice and stir 1 minute.
  • Add wine and cook until absorbed, stirring often, about 2 minutes.
  • Add 1/2 cup broth and chopped rosemary, simmer until liquid is absorbed, stirring often, about 4 minutes.
  • Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often.
  • Add reserved asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy; adding broth as needed and stirring often, about 10 minutes longer.
  • Add reserved asparagus puree and stir until absorbed, about 3 minutes.
  • Stir in 1/2 cup Parmesan and cream.
  • Season to taste with salt and pepper.
  • Transfer risotto to bowl.
  • Garnish with rosemary sprigs, if desired.
  • Serve, passing remaining Parmesan separately.

Nutrition Facts : Calories 445, Fat 12.2, SaturatedFat 6.9, Cholesterol 33.3, Sodium 355.3, Carbohydrate 63.7, Fiber 4.6, Sugar 3.1, Protein 18

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