Grilled Risotto Primavera Recipes

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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

GRILLED RISOTTO PRIMAVERA



Grilled Risotto Primavera image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 12

6 stalks asparagus, trimmed
1/4 cup olive oil, divided
Salt and freshly ground pepper
6 to 7 cups simmering vegetable stock
1 onion, finely chopped
2 shallot, finely chopped
1 cup dry white wine
2 cups arborio rice
1 cup fresh corn kernels
1/2 cup fresh peas
8 basil leaves, chiffonade
Freshly grated Parmesan cheese

Steps:

  • Brush asparagus with 2 tablespoons of the oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, until just cooked through. Cut on the bias into 1/2-inch pieces. Set aside.
  • Use side burner or preheat grill. (Have stock simmering on grill or burner) Heat the oil in a medium saucepan, add the onions and shallots and cook until soft. Add the rice and stir to coat with the oil. Add the wine and completely reduce. Begin adding the stock 1 cup at a time, stir until absorbed. Repeat with the remaining stock and continue cooking until al dente. Fold in the asparagus, corn and peas and season with salt and pepper. Remove from heat and fold in the basil. Serve with Parmesan cheese on the side.

RISOTTO PRIMAVERA



Risotto Primavera image

From Ina Garten. This is an amazing recipe, rich with the mascarpone and wine. It is different from other posted recipes here. To make vegetarian sub vegetable stock.

Provided by Vicki in CT

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
3 cups leeks, white and light green parts chopped (2 leeks)
1 cup fennel, chopped
1 1/2 cups arborio rice
2/3 cup dry white wine
4 -5 cups chicken stock, simmering and preferably homemade
1 lb frozen asparagus
10 ounces frozen peas, defrosted
1 tablespoon freshly grated lemon zest (2 lemons)
kosher salt & freshly ground black pepper
2 tablespoons fresh lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated parmesan cheese, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

Steps:

  • Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
  • Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends.
  • When the risotto has been cooking for 15 minutes, add asparagus to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
  • Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Nutrition Facts : Calories 656.6, Fat 17, SaturatedFat 6.6, Cholesterol 29.6, Sodium 650.8, Carbohydrate 95.7, Fiber 9.3, Sugar 11, Protein 24.6

RISOTTO PRIMAVERA



Risotto Primavera image

Categories     Rice     Side     Sauté     Parmesan     Basil     Pine Nut     Asparagus     Pea     Carrot     Squash     Zucchini     Spring     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 first-course servings

Number Of Ingredients 16

1 medium carrot, peeled
4 tablespoons olive oil
8 ounces slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 medium zucchini, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces
1 medium-size yellow crookneck squash, trimmed, quartered lengthwise, seeded, cut on diagonal into 1-inch pieces
4 1/2 cups (or more) low-salt chicken broth
1 large white onion, finely chopped
1 3/4 cups (11 1/2 ounces) arborio rice or medium-grain white rice
3/4 cup dry white wine
8 baby carrots, peeled, tops trimmed to 1/2 inch
1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
1 cup frozen peas, thawed
1/4 cup (1/2 stick) butter, cut into 1-inch pieces
1/2 cup thinly sliced fresh basil leaves
1/4 cup pine nuts, toasted
Additional freshly grated Parmesan cheese

Steps:

  • Cut 1/4-inch slice off 1 long side of carrot to stabilize. Cut lengthwise into 1/8-inch-thick slices. Stack half of slices and cut lengthwise into 1/8-inch-thick strips. Cut strips crosswise into 1/8-inch cubes. Repeat with remaining slices.
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add asparagus, zucchini, and crookneck squash; sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 2 minutes. Set vegetables aside.
  • Bring broth to simmer in medium saucepan over low heat. Cover and keep warm. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and cubed carrot. Sauté until onion begins to soften, about 2 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 3 minutes. Add 1 cup warm broth and baby carrots. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes. Mix in sautéed vegetables and 1 cup broth. Simmer until broth is just absorbed, stirring often, about 5 minutes. Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth. Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer. Mix in basil; season with salt and pepper.
  • Transfer risotto to large shallow bowl. Sprinkle with pine nuts. Serve, passing additional cheese separately.

RISOTTO PRIMAVERA



Risotto Primavera image

Provided by Molly O'Neill

Categories     dinner, main course

Time 35m

Yield Four servings

Number Of Ingredients 15

1 teaspoon olive oil
1 leek, rinsed and sliced in thin rounds
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
6 cups basic vegetable broth (see recipe)
1 1/2 cups Arborio rice
1 cup dry white wine
1 small carrot, peeled and cut into 1/4-inch dice
1 medium zucchini, rinsed and cut into 1/4-inch dice
1 cup asparagus tips, blanched and cooled
1 cup sugar-snap peas, strings and stems removed, blanched and cooled
3/4 cup ricotta
1 cup spinach leaves, rinsed and cut into thin strips
2 tablespoons minced parsley
1 tablespoon minced chives

Steps:

  • Heat the olive oil over medium heat in an oversize, heavy-bottomed skillet or pot. Add the leek, season lightly with salt and pepper, stir and cover. Cook for 3 minutes until soft. Place the broth in a separate saucepan and simmer.
  • Add the rice to the leek and stir to combine. Ladle in 1/2 cup of the broth and stir. Increase the heat to medium-high and, for the next 25 minutes, continue adding the broth, 1/2 cup at a time, and stirring constantly. After 15 minutes, add the white wine and carrot. After 5 more minutes, add the zucchini, asparagus and peas. Stir well. The rice should be tender but firm. If not, add more broth. Adjust seasoning with additional salt and pepper. Remove from heat.
  • Beat 1/2 cup of ricotta into the rice. Add the spinach. Divide the rice among 4 bowls. Top each with a spoonful of the remaining ricotta. Sprinkle with parsley and chives and serve.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 3 grams, Carbohydrate 73 grams, Fat 8 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 413 milligrams, Sugar 5 grams

RISOTTO PRIMAVERA



Risotto Primavera image

Arborio rice, grown in Northern Italy, is the type preferred for risotto. Serve as an entree or first course. The key to success: Have all your ingredients ready before you start.

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 lb thin asparagus, trimmed and cut into 1/2-inch pieces
2 medium carrots, scraped and diced into 1/4-inch pieces
2 large zucchini, diced into 1/4-inch pieces
1 large yellow squash, diced into 1/4-inch pieces
2 1/2 cups chicken broth
3 cups water
3 tablespoons olive oil, divided
3 tablespoons butter, divided
1 cup onion, minced and divided
2 teaspoons minced garlic
2 1/4 cups arborio rice (1 pound) or 2 1/4 cups short-grain rice (1 pound)
1/2 cup dry white wine
2 tablespoons freshly grated parmesan cheese, plus more for serving
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped of fresh mint
1/2 teaspoon grated lemon peel
1/2 cup frozen peas

Steps:

  • Have the asparagus, carrots, zucchini, and yellow squash cut up and ready. Set these vegetables aside. Bring the chicken broth and water just to a simmer in a medium saucepan; keep warm.
  • Heat 1 tablespoon each olive oil and butter in a large saucepan over medium heat. Add 1/2 cup minced onion and the minced garlic; cook 3 minutes. Add asparagus and carrots; cook 2 minutes. Add zucchini and yellow squash; cook until just tender, about 2 minutes more. Transfer to a bowl and set aside.
  • Heat 2 more tablespoons olive oil in same sauce pan over medium heat. Add 1/2 cup more minced onion and cook 3 minutes. Add the arborio rice (or short-grain rice), stirring to coat. Stir in the dry white wine and cook until almost absorbed, 2 to 3 minutes. Add 3/4 cup reserved broth and cook, stirring constantly, until almost absorbed. Simmer, adding broth 1/2 cup at a time, stirring constantly until broth is absorbed before adding more, about 20 minutes. Rice will be creamy and just tender.
  • Stir in 2 more tablespoons butter, 2 tablespoons Parmesan cheese, salt, pepper, chopped mint, grated lemon peel, peas, and reserved vegetables.
  • Serve with additional Parmesan cheese.

Nutrition Facts : Calories 484, Fat 14.5, SaturatedFat 5.2, Cholesterol 16.7, Sodium 729.8, Carbohydrate 74.1, Fiber 6.3, Sugar 6.5, Protein 11.7

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  • Cut 1/4-inch slice off 1 long side of carrot to stabilize. Cut lengthwise into 1/8-inch-thick slices. Stack half of slices and cut lengthwise into 1/8-inch-thick strips. Cut strips crosswise into 1/8-inch cubes. Repeat with remaining slices.
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