Pear Walnut White Asparagus Risotto Recipes

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LEMON RISOTTO WITH ASPARAGUS AND PEAS



Lemon Risotto with Asparagus and Peas image

If you would prefer a simple lemon risotto, omit the asparagus and peas.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

6 cups homemade or low-sodium store-bought chicken stock
4 tablespoons unsalted butter
1 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
6 thin asparagus spears, trimmed and cut into 1-inch lengths
1 cup thawed frozen peas
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 cup chopped fresh flat-leaf parsley
1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
Coarse salt and freshly ground pepper

Steps:

  • Bring stock to a boil in a medium saucepan; turn off heat.
  • Melt 2 tablespoons butter over medium heat in another medium saucepan. Add onion; cook, stirring constantly, until translucent, 6 to 7 minutes. Add rice; cook, stirring constantly, until edges of grains are translucent, 2 to 3 minutes. Raise heat to medium-high. Add wine; cook, stirring constantly, until wine has completely evaporated.
  • Add 1/2 cup stock; cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail in its wake. Continue adding about 4 more cups stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. (It should take about 13 minutes.)
  • Stir in the asparagus. Add 1/2 to 1 cup more stock, in same manner as described above. About 1 minute before risotto is done, stir in the peas. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. (The total cooking time will be 16 to 20 minutes.)
  • Remove from heat; stir in 1/2 cup stock. (You may have stock left over.) Stir in zest, juice, remaining 2 tablespoons butter, parsley, and cheese. Season with salt and pepper. Serve with more cheese.

ARUGULA, TOASTED WALNUT AND ROASTED PEAR SALAD WITH RED WINE/SHALLOT VINAIGRETTE



Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 8

2 firm pears, halved and seeded
1/4 cup honey
1 tablespoon shallot, minced
6 tablespoons red wine vinegar
1/2 cup olive oil
Salt and pepper to taste
3-4 bunches arugula, cleaned and dried
3/4 cup shelled walnuts, toasted

Steps:

  • Preheat oven to 375 degrees.
  • Place pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top.

PEAR WALNUT WHITE ASPARAGUS RISOTTO



PEAR WALNUT WHITE ASPARAGUS RISOTTO image

Categories     Rice     Vegetable     Low Fat

Yield 3 to 4

Number Of Ingredients 9

One ripe pear
1/4 cup walnuts
1 cup grated asiago cheese
a vegetable bouillion cube
i cup risotto
fresh white asparagus
fresh sage
juice of 1/2 lemon, plus zest
1 Tab extra virgin olive oil

Steps:

  • Put olive oil in pan and saute walnuts asparagus and pear in olive oil until tender, remove from heat. In pan, add risotto, 4 cups of water, and vegetable boillion cube. Stire over medium flame until rise has absorbed the liquid. (About 45 minutes) Add sauteed white asparagus, walnuts to the mix, then add the sage, lemon juice and zest. Plate and add grated asiago cheese.

WHITE ASPARAGUS RISOTTO WITH PANEED VEAL



White Asparagus Risotto with Paneed Veal image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
2 white spring onions (white and pale green parts only), finely chopped
10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias
1 cup Arborio rice
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan
2 tablespoons heavy cream
4 veal cutlets (about 2 1/2 ounces each)
Essence, recipe follows
2 eggs
2 tablespoons water
1 cup saltine crackers, finely crumbled in a blender or food processor
1/4 cup olive oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or "sweat" the onions until translucent. Add asparagus, deglaze the pan with wine, and cook for 1 minute. Add the Arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes.
  • Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon.
  • Heat the chicken stock in a saucepan to just to the boiling point, then have it ready at stove side. After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed. Continue adding the stock, 1/2 cup at a time, until all the stock has been absorbed.
  • After adding the last 1/2 cup stock, also add the butter, Parmesan, and heavy cream. Stir to combine all the ingredients. Re-season with salt and pepper, to taste.
  • Paneed Veal:
  • While risotto is cooking, wrap each cutlet in plastic wrap and pound with a meat mallet until very thin. Season the cutlets with 1 teaspoon of the Essence. Mix together the eggs and water in a shallow bowl. Combine the cracker crumbs with 2 teaspoons Essence on a shallow platter. Dip the cutlets in the egg mixture, then in the cracker crumb mixture.
  • Heat the oil in a heavy large skillet over medium-high heat. Fry the cutlets for about 30 seconds on each side, or until golden brown. Serve immediately with White Asparagus Risotto.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

WALNUT RISOTTO WITH ROASTED ASPARAGUS



Walnut Risotto with Roasted Asparagus image

Provided by Edwin Goto

Categories     Wine     Nut     Rice     Vegetable     Appetizer     Low Fat     Dinner     Parmesan     Walnut     Asparagus     White Wine     Spring     Summer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 9

4 1/2 to 5 cups canned low-salt chicken broth
3 teaspoons olive oil (preferably extra virgin)
1/3 cup chopped onion
1-1/4 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 pound asparagus, tough ends trimmed
1 large garlic clove, thinly sliced
1/4 cup finely chopped toasted walnuts
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 450°F. Bring broth to simmer in medium saucepan. Cover and remove from heat. Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
  • Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
  • Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.

PEAR PARMESAN RISOTTO WITH HAZELNUTS



Pear Parmesan Risotto With Hazelnuts image

Lovely, rich, sweet-savory vegetarian side dish, mild and subtle. I enjoyed this at the wonderful Tre Trattoria restaurant in San Antonio, and "copycatted"!

Provided by La Dilettante

Categories     Rice

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

6 tablespoons butter
2 tablespoons olive oil
1/2 cup yellow sweet onion, chopped finely
1 1/2 cups arborio rice
4 cups vegetable broth (or chicken broth, if you prefer)
1/2 cup dry white wine
3 teaspoons sea salt
3 teaspoons black truffle oil (optional)
2 semi-ripe bartlett pears, peeled and chopped
3/4 cup parmegiano-reggiano cheese, grated
1/2 cup hazelnuts, chopped finely and toasted

Steps:

  • Heat butter and oil, and saute' onion until soft.
  • Add rice and salt, and stir until coated with oil.
  • Add broth and wine slowly, letting liquid absorb before adding more. You may end up needing more liquid,.
  • When rice is tender and the last of the liquid has been absorbed, stir in pears and truffle oil.
  • Turn off heat, and stir in cheese and hazelnuts. Blend until smooth.

Nutrition Facts : Calories 370.4, Fat 20, SaturatedFat 8, Cholesterol 29.7, Sodium 1052.5, Carbohydrate 40.2, Fiber 3.4, Sugar 5.3, Protein 6.2

FRESH MOREL, ASPARAGUS AND SWEET-PEA RISOTTO



Fresh Morel, Asparagus and Sweet-Pea Risotto image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 1h

Yield Six servings

Number Of Ingredients 14

6 thick spears asparagus, peeled
4 tablespoons unsalted butter
6 ounces fresh morel or cremini mushrooms, cleaned and cut into bite-size pieces
2 1/4 teaspoons kosher salt
Freshly ground pepper to taste
Up to 8 cups chicken broth, homemade or low-sodium canned
2 tablespoons extra virgin olive oil
4 shallots, peeled and minced
2 cloves garlic, peeled and minced
1 pound Arborio rice
1/2 cup dry white wine
1/4 cup cooked tiny peas
3 tablespoons minced fresh chives
1/4 cup fresh chervil leaves

Steps:

  • Cook the asparagus in boiling, salted water until tender, about 10 minutes. Drain and refresh under cold running water. Cut diagonally into 1/4-inch slices and set aside. Heat 1 tablespoon of butter in a medium skillet over medium heat. Add the mushrooms and saute until soft, about 10 minutes. Season with 1/4 teaspoon of salt and pepper and set aside.
  • Bring the broth to a boil in a medium saucepan, reduce heat and keep at a low simmer. Meanwhile, in a large saucepan, heat 2 tablespoons of butter with the olive oil over medium-low heat. Add the shallots and garlic and saute until soft, about 5 minutes.
  • Stir in the rice with a wooden spoon, turning to coat well. Cook, stirring constantly, for 4 minutes. Stir in the wine, raise the heat to medium and cook until the wine is absorbed, about 1 minute.
  • Begin adding the broth 1/2 cup at a time, stirring constantly and adding more broth as it is absorbed by the rice. Adjust heat so rice and broth cook at a steady simmer. After about 15 minutes, the rice should be somewhat tender and some broth should be left.
  • Cook for another few minutes, adding more broth as needed, until the rice is al dente. Stir in the asparagus, the mushrooms, the peas, the chives and 1 tablespoon of butter. Season with 2 teaspoons of salt and pepper. Divide among 6 shallow bowls and garnish with the chervil. Serve immediately.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 9 grams, Carbohydrate 82 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1175 milligrams, Sugar 9 grams, TransFat 0 grams

ASPARAGUS & PEAR SALAD



Asparagus & Pear Salad image

I look forward to the fresh asparagus my husband grows in his garden and this salad is the perfect opportunity to use it. It makes a pretty presentation served over lettuce. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 pound fresh asparagus, trimmed
1 large pear, sliced
2 teaspoons lemon juice
2 green onions, thinly sliced
1/4 cup chopped walnuts, toasted
2 tablespoons prepared honey Dijon salad dressing
8 romaine lettuce leaves

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry; cut into 1/2-in. pieces and set aside., In a large bowl, combine pear and lemon juice. Add the onions, walnuts and reserved asparagus; drizzle with dressing and toss to coat. Arrange lettuce on four salad plates; top with asparagus mixture. Serve immediately.

Nutrition Facts : Calories 128 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SPICED PEAR RISOTTO



Spiced Pear Risotto image

We love risotto and are always in search of fun and different ways to prepare it. I like to serve this fruity version with pork tenderloin.-Kim Berto, Port Orchard, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 13

6 cups chicken broth
1/2 cup finely chopped sweet onion
1/2 cup finely chopped sweet red pepper
1 garlic clove, minced
3 tablespoons butter
3 cups uncooked arborio rice
1/2 teaspoon Chinese five-spice powder
Dash cayenne pepper
1/4 cup apple cider or juice
1 large pear, peeled and chopped
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon coarsely ground pepper
Chopped chives, optional

Steps:

  • In a large saucepan, heat broth and keep warm. In a Dutch oven, saute the onion, red pepper and garlic in butter until tender, about 3 minutes. , Add the rice, five-spice powder and cayenne; cook and stir for 2-3 minutes. Reduce heat to medium; add cider. Cook and stir until all the liquid is absorbed. , Add warm broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 25 minutes.) , Add the pear, 1/4 cup cheese and pepper; cook and stir until heated through. Sprinkle with remaining cheese. If desired, top with chopped chives.

Nutrition Facts : Calories 293 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 675mg sodium, Carbohydrate 54g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

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

WALNUT RISOTTO WITH ROASTED ASPARAGUS



Walnut Risotto With Roasted Asparagus image

Here's a delicious recipe. The creamy risotto and roasted aparagus together make a wonderful, flavorful dish. I would recommend using arborio rice to make risotto. Another option is to cut the asparagus into bite size pieces (after roasting) and fold them into the risotto at the end.

Provided by Chef Kymba

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 1/2-5 cups canned low sodium chicken broth
3 teaspoons olive oil (preferably extra virgin)
1/3 cup chopped onion
1 1/4 cups arborio rice or 1 1/4 cups medium-grain white rice
1/2 cup dry white wine
1 lb asparagus, tough ends trimmed
1 large garlic clove, thinly sliced
1/4 cup finely chopped toasted walnuts
2 tablespoons freshly grated parmesan cheese

Steps:

  • Preheat oven to 450°F
  • Bring broth to simmer in medium saucepan. Cover and remove from heat.
  • Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
  • Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
  • Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.

Nutrition Facts : Calories 411.1, Fat 11.1, SaturatedFat 2, Cholesterol 2.2, Sodium 138.1, Carbohydrate 60.8, Fiber 4.8, Sugar 2.9, Protein 14.5

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

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From lidiasitaly.com


PEAR AND ASPARAGUS SALAD WITH WALNUTS AND GOAT CHEESE RECIPE ...
1. Wash a remove 1 and 1/2 inch ends from asparagus. Use a peeler to peal out the outer dark green skin leaving the floral buds intact. To make the vinaigrette/dressing, whisk together olive oil, lemon juice, salt and pepper and set aside. 2. On a serving platter, arrange arugula, top it …
From chefdehome.com


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 turn light brown.
From acouplecooks.com


ASPARAGUS RISOTTO RECIPE - THEHUB FROM WALMART CANADA
2021-05-13 Bring to a boil, stirring to dissolve stock. Keep warm. 2. Heat a large pot over medium heat. Add butter, then onion. Cook, stirring occasionally, until softened, about 5 minutes. Stir in rice and cook until coated with butter and lightly toasted, about 1 minute. 3. Using a ladle, pour in just enough stock to cover rice, then stir well.
From ideas.walmart.ca


BEST LEMON ASPARAGUS RISOTTO RECIPES | FOOD NETWORK CANADA
2009-11-10 Step 1. Cut off the asparagus tops and reserve. Chop the stems into pieces, discarding the woody bits. (If the stems are really thick and tough looking, peel them first.) Heat the oil and butter in a sauté pan. Add the stem pieces and cook five minutes. Add the garlic and the asparagus tips.
From foodnetwork.ca


CREAMY PEA & ASPARAGUS RISOTTO RECIPE | HELLOFRESH
Once boiling, add the asparagus into the stock for about 1 minute. Remove with a slotted spoon and set aside. Keep the stock on low heat to keep warm. 3. Heat 1 tablespoon butter in a medium pan over medium heat. Add the onion and garlic and cook for 5 minutes, …
From hellofresh.com


CREAMY LEMON RISOTTO WITH ASPARAGUS - WILLIAMS SONOMA
2021-03-15 Directions: In a microwave-safe bowl, combine the asparagus and 2 Tbs. water. Cover loosely with plastic wrap and microwave on high until the spears are crisp-tender, about 2 minutes. Alternatively, place the asparagus in a steamer basket and set over a saucepan of simmering water. Cover and steam until the spears are crisp-tender, 3 to 4 minutes.
From williams-sonoma.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 and add …
From thelondoneconomic.com


WHITE CHOCOLATE & PEAR DESSERT RISOTTO | CANADIAN LIVING
Method. In small saucepan, combine rice and 1 1⁄2 cups water; bring to boil. Cook for 10 minutes; drain and refrigerate until cooled. Meanwhile, in small skillet, melt 1 tbsp butter over medium heat; cook pear, stirring, until golden, about 4 minutes. Stir in maple syrup and salt; cook until pear is caramelized, about 1 …
From canadianliving.com


RISOTTO WITH ASPARAGUS AND WILD MUSHROOMS RECIPE | MYRECIPES
Heat oil in a large nonstick skillet over medium heat. Add shallots, garlic, and cremini mushrooms; sauté 6 minutes or until tender. Stir in rice; cook 1 minute.
From myrecipes.com


WHITE ASPARAGUS SALAD WITH PEAR VINAIGRETTE - THE GLOBE AND MAIL
2007-05-12 Method. Preheat oven to 375 F. Place pears and shallots in a bowl. Season with salt and pepper and drizzle olive oil over them. Scatter on a baking sheet and bake for 10 to 15 minutes or until ...
From theglobeandmail.com


BEST EASY-TO-MAKE CHICKEN AND ASPARAGUS RISOTTO RECIPES | FOOD …
2010-08-10 Mix in rice. Step 2. Add wine and stir until rice absorbs liquid about 2 to 5 min. Stir in chicken broth. Increase heat and bring to a boil. Cover, reduce heat to low and simmer 15 min. Add asparagus and simmer covered 5 more min. Step 3. Uncover, then stir in 1/3 cup (75 mL) Whipping Cream (liquid should be gently simmering). Stir constantly ...
From foodnetwork.ca


SPRING RISOTTO WITH PEAS AND ASPARAGUS RECIPE | MYRECIPES
Step 1. Bring the water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Advertisement. Step 2. Heat oil in a large saucepan over medium heat. Add shallots; cook 1 minute, stirring constantly. Add rice; cook 2 minutes, stirring constantly.
From myrecipes.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


NEIL PERRY'S ASPARAGUS AND PEA RISOTTO RECIPE - GOOD FOOD
2021-09-10 2. Cook the peas in plenty of salted boiling water, too. If using fresh peas, cook for about 3 minutes; if using frozen, remove as soon as they rise to the surface. Refresh the peas in iced water, dry and set aside. 3. Heat the chicken stock in a saucepan to …
From goodfood.com.au


SALMON AND ASPARAGUS RISOTTO | COOK WITH M&S
4 Place the Cook with M&S salmon fillets in the oven and cook as per packet instructions. 5 Begin to add the stock gradually to the risotto over the course of 20 minutes, stirring regularly. Add in the asparagus spears and leave to cook for two minutes. Add additional water if needed. 6 Remove the salmon from the oven and flake the flesh into ...
From cookwithmands.com


RISOTTO WITH WHITE ASPARAGUS AND PANCETTA | COMFORT FOOD RECIPE
Drop in the shorter lengths of asparagus and cook for 4–5 minutes, then add the tips and cook for another 5 minutes. Drain, reserving all the water, and set aside. Drain, reserving all the water ...
From sbs.com.au


CREAMY ASPARAGUS RISOTTO : RECIPES - COOKING CHANNEL
Bring a pot of salted water to a boil. Blanch the asparagus tips and stems until al dente, and then dip in ice water for 2 to 3 seconds. Place the stems in a food processor and add the creme fraiche and lemon juice. Puree the mixture until thick and smooth. Saute the tips in the melted butter over medium-high heat until well coated, about 1 minute.
From cookingchanneltv.com


ASPARAGUS, MASCARPONE AND PEA RISOTTO RECIPE - WAITROSE
750ml vegetable stock. 1 tbsp olive oil. 25g butter. 1 onion, finely diced. 300g arborio risotto rice. 175ml dry white wine. 100g peas (fresh or frozen) 75g mascarpone, plus extra to serve. 50g Grana Padano, plus extra to serve.
From waitrose.com


ASPARAGUS RISOTTO RECIPE - GREAT BRITISH CHEFS
1. Begin by making a quick asparagus stock using up the woody stalks, which usually would get thrown away. Snap off the woody ends and place in a pan with a litre of water and a pinch of salt. Bring to the boil and leave to simmer for 40 minutes, then remove the asparagus with a …
From greatbritishchefs.com


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