Minted Pea And Asparagus Risotto Recipes

ASPARAGUS, PEA AND MINT RISOTTO

Steps:

• For the pea purée, put the frozen peas in a heatproof bowl and defrost by covering with boiling water for 30 seconds. Drain and transfer to a blender or food processor and whizz with the spinach, rapeseed oil, lemon and parsley until smooth. Season with salt and pepper.
• Heat the 2 tbsp olive oil in a large, heavy-based pan and gently cook the chopped white part of the spring onions, celery and asparagus stalks until softened (about 10 minutes).
• Meanwhile, put the stock in a pan and gently heat until hot but not boiling. Keep warm on a low heat.
• Stir the rice into the vegetables to coat the grains in the oil, then cook for 1-2 minutes more. Pour n the wine, bring up to a fast simmer and cook until most of the wine has evaporated. Start adding a litre of stock a ladleful at a time, stirring often, only adding more once the liquid has been absorbed by the rice. (This should take around 20 minutes.)
• Meanwhile, make a salsa: chop the reserved green part of the spring onions and mix in a bowl with the mint, anchovies, extra-virgin olive oil, lemon zest and juice. Add salt and pepper to taste. If the rice is still hard after it has absorbed a litre of stock, stir in a little more. As the rice is starting to become plump and tender, about 5 minutes before the end of the cooking time, stir in the asparagus tips, peas and pea purée, then cook until the rice is tender.
• Stir in the butter and pecorino, taste, season and serve with the mint salsa for drizzling over.

PEA AND MINT RISOTTO

Steps:

• Bring the chicken broth to a bare simmer in a medium saucepan.
• Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the shallots and garlic, and cook, stirring, until softened, about 2 minutes. Add the Arborio, stirring to coat. Add the wine and simmer until evaporated.
• Add just enough of the simmering stock to cover the rice. Cook, stirring constantly, until the rice is almost dry; adjust the heat to keep the liquid at a low bubble. Repeat with more stock to cover. Continue to cook in this manner until the rice is creamy and al dente, 20 to 25 minutes total; you may not use all of the broth.
• Add the peas and cook, stirring, until heated through, about 2 minutes. Stir in the Parmesan, the remaining 2 tablespoons butter and the lemon juice and nutmeg. Add a splash more stock or water if necessary to loosen the risotto. Season with salt and pepper, and stir in the mint.
• Transfer the risotto to a serving bowl, top with mint leaves and serve with additional Parmesan.

MINTED PEA AND ASPARAGUS RISOTTO

Steps:

• Heat a 2-quart sauce pot over medium-high heat. Melt the coconut oil, then add the onion, cook until translucent, about 2 minutes. Reduce the heat to medium, stir in the rice and cook for an additional 2 minutes. This toasts the rice and gives it a wonderful nutty flavor. Pour in the white wine and allow it to reduce by half before adding 12 ounces of stock. Stir often and allow the rice to absorb most of the liquid before adding more. Continue cooking the rice, adding the liquid in 4-ounce increments and remembering to stir often.
• When the rice feels just about fully cooked add the asparagus and continue to cook. At this point the rice should be thick and creamy. Add the peas, stir to combine, and heat through. Season with the salts, black pepper, and stir in the mint and coconut butter. Serve immediately.

MUSHROOM, ASPARAGUS AND PEA RISOTTO

Steps:

• In a medium stockpot, add the chicken stock and heat until warm.
• In a large stockpot set over medium heat, heat the oil until shimmering, about 2 minutes. Saute the mushrooms, shallots and asparagus until softened, 4 to 6 minutes. Add the garlic and saute until fragrant, 1 more minute. Add the arborio rice and a pinch of salt. Saute for 2 minutes. Then add the wine and cook until the liquid is absorbed, 2 to 4 minutes. Add the stock 1 cup at a time and cook, stirring after each addition, until all of the liquid is absorbed. Season periodically with salt and pepper to taste. (This process takes about 30 minutes of cooking and constant stirring.)
• Remove the pot from the heat. Stir in the arugula, peas, cream, Parmesan, butter and lemon juice. Top with the mint and serve.

ASPARAGUS AND PEA RISOTTO

Steps:

• Melt margarine in large pan and add the shallots, onions, and garlic, coating them well and sweating them on a low heat for about 1-2 minutes
• add the arborio rice stirring well ensuring all the grains are well coated. Add more margarine if necessary.
• Keep on a low heat and keep stirring until the rice starts to turn translucent (can take about 15 minutes).
• Add a small quantity of wine at a time and it will quickly be absorbed as you keep stirring. Continue until all the wine has been added and absorbed.
• Next do the same with the half of the stock, just gradually add a little at a time and add more until it has been absorbed. Now add the ground pepper and a little salt, then the asparagus
• Start adding the remainder of the stock, the peas and the 3/4 of the grated parmesan, stirring continually.
• Keep stirring until all the stock has been absorbed. The risotto should have a creamy consistency, with the rice and vegetables cooked 'al dente'.
• If more cooking is required, just add a little more stock and keep stirring.
• Serve right away, garnished with the remainder of the grated parmesan and a few sprigs of parsley.
• Serve up with a nice glass of chilled white wine.

RISOTTO WITH ASPARAGUS, MINT AND LEMON

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.

ASPARAGUS-AND-LEMON RISOTTO

Steps:

• Bring stock to a simmer in a medium saucepan.
• Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
• Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
• Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

CRABMEAT RISOTTO WITH PEAS AND MINT

Steps:

• Bring the vegetable stock to a boil. Add the white wine and lower to a simmer.
• In a large, heavy-based saucepan or Dutch oven, heat 2 tablespoons butter over medium-high heat. Add the onion, lower the heat to medium, and cook, stirring occasionally, until tender, about 7 minutes. Add the garlic and cook for another 2 minutes. Add the rice and cook, stirring well to coat the rice, for about a minute. Add about 1 cup of the hot stock and stir gently with long, slow strokes until most of the liquid is absorbed. Add another cup of stock and cook, stirring, until almost all of that stock has been absorbed. Continue cooking the rice in this way until you've used about 3 cups of the stock. Season the rice with salt and pepper to taste at any time during the cooking.
• Add the peas, scallions, and about 1 1/2 cups of the hot stock and continue to cook, stirring, until most of the liquid has been absorbed. Taste the rice. If it is still very hard, add more stock and continue to cook until it is almost but not quite tender. Add the remaining butter, crabmeat, chopped mint, lemon zest, Parmesan cheese, and another cup of liquid. Cook, stirring, until the crabmeat is heated through, most of the liquid is absorbed, and the rice is plump, chewy, and just slightly firm to the bite. Divide the risotto among warm bowls and garnish with mint leaves, if you wish.

LEMON MINT RISOTTO

Steps:

• In a small saucepan, combine peppers, 6 tablespoons water, and 1/4 cup chicken stock; cover and cook over medium-low heat, stirring frequently, until very soft, about 25 to 30 minutes. Remove from heat, and puree peppers with liquid in a food processor. Strain through a coarse sieve into a small bowl. Set aside.
• Bring a medium saucepan of salted water to a boil, and add asparagus. Cook until bright green and still slightly crunchy, about 1 to 2 minutes. Remove with a slotted spoon, and place in an ice bath for several minutes. Drain, and set aside.
• In a medium saucepan, combine remaining 4 3/4 cups chicken stock with sprigs of mint, parsley, and rosemary, and bring to a boil. Reduce the heat to low, and keep stock at a bare simmer.
• Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium heat. Add shallots, fennel, and garlic, and cook, stirring frequently with a wooden spoon, until very soft but not browned, about 6 minutes. Stir in rice and coriander, and cook, stirring constantly, until the edges of the rice are translucent, about 3 minutes. Add wine and lemon zest, and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
• Remove herb sprigs from stock with tongs or a slotted spoon. Add salt and pepper and about 1/2 cup of simmering stock to rice, and cook over medium-high heat, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, stirring constantly and allowing each addition to be nearly absorbed before adding the next, until rice is creamy-looking and each grain is tender but still firm in the center. This will take about 15 to 20 minutes.
• Remove the pan from heat, and stir in pepper puree, asparagus, Parmesan, 1 tablespoon chopped mint, all the chopped parsley, and lemon juice. Adjust seasoning with salt and pepper, if necessary. Divide risotto among six plates, and sprinkle with remaining tablespoon mint. Serve immediately.

POLENTA WITH ASPARAGUS, PEAS AND MINT

Steps:

• If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
• Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
• When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
• As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
• Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
• Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
• To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.

GOLDEN MUSHROOM, PEA, AND ASPARAGUS RISOTTO (VEGAN)

Steps:

• In a medium saucepan, place the vegetable stock and bring to a boil.
• Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling vegetable stock and cook the asparagus in the stock for 2 minutes to blanch them.
• Remove the strainer from the stock and set the asparagus aside. Reduce the heat of the stock to low.
• In a large saucepan, saute the onion in the olive oil for 3 minutes to soften. Add the mushrooms and garlic and saute the mixture an additional 3 minutes.
• Add the Arborio rice, stir well to coat it with the sauteed vegetable mixture, and cook an additional 2 minutes while stirring constantly or until rice turns opaque.
• Add the white wine (or use some of the stock if omitting) and saffron threads, season to taste with salt and pepper, and stir well to combine. Reduce the heat to low and cook the mixture while stirring occasionally until all of the liquid has been absorbed.
• Add 1/2 cup of the simmering vegetable stock and continue to cook, while stirring occasionally, until all of the stock has been absorbed.
• Repeat the procedure of adding a 1/2 cup of simmering stock, stirring, and cooking until fully absorbed before adding additional stock, until all but a 1/2 cup of stock remains.
• Add the blanched asparagus, along with the remaining ingredients, and stir well to combine. Cook the mixture an additional 2-3 minutes while stirring constantly, adding the remaining stock, as needed, so that the rice is tender and the risotto has a creamy consistency.
• Taste and adjust the seasonings, as desired.

LEMON & PEA RISOTTO

Steps:

• Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.
• Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat. Add the cheese, lemon juice and seasoning, then stir. Scatter with the lemon zest, then serve immediately, with extra grated Parmesan.