Risotto With Parmigiano Prosciutto And Asparagus Recipes

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RISOTTO WITH ASPARAGUS AND PROSCIUTTO



Risotto With Asparagus and Prosciutto image

Make and share this Risotto With Asparagus and Prosciutto recipe from Food.com.

Provided by Laka

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

500 g asparagus
2 cups hot vegetable stock, from 1 cube
2 tablespoons olive oil
3 tablespoons butter, divided (1 + 2)
1 large onion, chopped
100 g prosciutto, slices chopped
2 cups arborio rice
1 cup dry white wine
1/2 cup parmesan cheese, grated
1/4 cup cream

Steps:

  • Prepare and trim asparagus*. Cut stalks into 2 cm long pieces, reserve the tips.
  • Place ⅔ of stalk pieces, 1 cup broth and 1 cup water in blender and puree until almost smooth. Set aside.
  • Sauté onion in olive oil and 1 tablespoon butter for 5 minutes in a large pan, over medium heat.
  • Add prosciutto and sauté for 3 more minutes.
  • Add rice and stir to coat the grains for 2 minutes. Add wine and cook until absorbed, stirring often, about 2 minutes.
  • Add ½ cup stock and simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more stock as needed and allowing liquid to be absorbed before adding more, stirring often.
  • Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding stock as needed and stirring often, about 10 minutes longer.
  • Add reserved asparagus puree and stir until absorbed, about 3 minutes.
  • Stir in the remaining butter, Parmesan and cream but do not return to the heat.
  • * Slightly bend each stalk and allow it to „snap" naturally - it will break exactly at the point where the stalk begins to be thick and woody. Remove these hard parts.

Nutrition Facts : Calories 682.2, Fat 24.4, SaturatedFat 11.7, Cholesterol 50.5, Sodium 295.3, Carbohydrate 90.3, Fiber 5.9, Sugar 3.9, Protein 15.2

RISOTTO WITH ASPARAGUS AND PROSCIUTTO



Risotto With Asparagus And Prosciutto image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound asparagus
1 quart hot chicken stock
2 tablespoons olive oil
3 tablespoons unsalted butter
3 shallots, finely chopped
1/4 pound prosciutto, chopped
Coarse salt and freshly ground pepper to taste
2 cups arborio rice
1 cup dry white wine
1 generous pinch saffron threads
6 tablespoons freshly grated Parmesan cheese

Steps:

  • Cut the asparagus into pieces two inches long, keeping the tips separate from the stalks. Bring the chicken stock to simmer and cook the stalks until tender. Remove with a slotted spoon. Add tips and repeat process.
  • Heat the oil and two tablespoons butter in a skillet and gently soften the shallots with the prosciutto. Season with salt and pepper and add the rice. Stir with a wooden spoon to coat the grains. Let the rice cook three to four minutes, stirring so that it absorbs the butter and turns opaque.
  • Add the wine, stir, and then add the saffron.
  • Add the hot stock a ladle at a time, and cook the rice, stirring. Keep stirring and adding stock for about 20 minutes. The rice will absorb the liquid. Make sure the stock is being absorbed and that there is not much liquid on top. The bottom of the pan should be clean.
  • Start testing the rice. It is done when it is al dente. You may not need to use all the stock or you may need to add a little hot water. Be careful not to overcook the rice.
  • Just before the risotto is ready, stir in the asparagus to heat through. Stir in the remaining butter but do not return to the heat. Add the cheese, spoon the rice onto individual heated plates and sprinkle with extra cheese and ground pepper.

Nutrition Facts : @context http, Calories 825, UnsaturatedFat 14 grams, Carbohydrate 103 grams, Fat 27 grams, Fiber 7 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1449 milligrams, Sugar 10 grams, TransFat 0 grams

RISOTTO WITH PARMIGIANO, PROSCIUTTO AND ASPARAGUS



Risotto With Parmigiano, Prosciutto and Asparagus image

Make and share this Risotto With Parmigiano, Prosciutto and Asparagus recipe from Food.com.

Provided by ellie_

Categories     Short Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

5 cups chicken broth
1 tablespoon olive oil
2 tablespoons butter, divided
1/4 cup onion, minced
1 garlic clove, minced
1 1/4 cups short-grain rice (such as Arborio)
1 lb asparagus, trimmed and cut into 1-inch pieces
1/2 cup parmigiano-reggiano cheese, grated
1/4 teaspoon salt
4 slices prosciutto, julienned

Steps:

  • In a saucepan over medium heat bring broth to a simmer.
  • In a seperate saucepan or skillet combine oil and 1 tablespoon butter over medium heat.
  • Stir in onion and saute for 5 minutes. Add garlic and saute another minute.
  • Stir in rice, cook for 5 minutes, stirring to coat rice.
  • Add one cup broth; stirring constantly until absorbed. Continue to add broth by ladelfuls, stirring constantly, allowing each addition to be absorbed before adding more broth, until the rice is tender - this will take about 20 minutes.
  • Stir in asparagus during the last 5 minutes of cooking.
  • Remove from heat and stir in the Parmigiano and remaining 1 tablespoon butter and salt.
  • Divide among 4 bowls, topping each serving with Prosciutto.

Nutrition Facts : Calories 424.3, Fat 14.2, SaturatedFat 6.5, Cholesterol 22.5, Sodium 1326.8, Carbohydrate 56.9, Fiber 4.2, Sugar 2.8, Protein 16.8

RISOTTO WITH MASCARPONE AND PROSCIUTTO



Risotto With Mascarpone and Prosciutto image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

3 cups low-sodium chicken broth
4 ounces prosciutto, thinly sliced
4 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 cup arborio rice
1/3 cup dry white wine
3 tablespoons minced fresh parsley
3 tablespoons minced fresh chives
1 1/2 teaspoons minced fresh marjoram or thyme
1 cup grated gruyere cheese
1/3 cup mascarpone cheese

Steps:

  • Preheat the oven to 400 degrees F. Bring the chicken broth and 2 1/2 cups water to a simmer in a saucepan over medium heat; cover and keep warm. Meanwhile, arrange the prosciutto in a single layer on a foil-lined baking sheet. Bake until crisp, 8 to 10 minutes; set aside. Heat 2 tablespoons butter in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft, 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat. Combine the parsley, chives and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the gruyere, mascarpone and the remaining 2 tablespoons butter; stir vigorously until creamy, about 1 minute. Break the prosciutto into pieces. Divide the risotto among bowls and top with the prosciutto and reserved herbs.

RISOTTO WITH ASPARAGUS



Risotto with Asparagus image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 14

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

Steps:

  • Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
  • Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
  • Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
  • Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

ASPARAGUS AND TRUFFLE RISOTTO



Asparagus and Truffle Risotto image

I've been trying various alternatives of risotto and landed on this one with truffle oil as my favorite. I'll still be experimenting and adding more in the future. Serve with extra Parmesan cheese on top and a few truffle slices if you have them.

Provided by JD

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 8

Number Of Ingredients 13

3 tablespoons butter, divided
1 tablespoon olive oil
2 tablespoons butter
1 medium green bell pepper, diced
½ cup chopped onion
2 cloves garlic, minced
2 cups Arborio rice
½ cup dry white wine
6 cups warm chicken broth
½ pound fresh asparagus, trimmed
¼ cup grated Parmesan cheese
2 tablespoons truffle oil
1 tablespoon milk, or as needed

Steps:

  • Heat 1 tablespoon butter and olive oil in a large pan over medium heat until melted. Stir in bell pepper, onion, and garlic and cook until tender, 2 to 3 minutes. Add rice and stir to coat, 1 to 2 minutes.
  • Pour wine into mixture and stir until absorbed. Add 1 cup of broth, stirring until absorbed. Add 1/2 cup of broth, stirring until absorbed; repeat process of adding 1/2 cup of broth until all is used. Stir in asparagus with the last cup of broth. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite.
  • Stir in Parmesan cheese, truffle oil, and remaining 2 tablespoons butter. Stir in milk to taste and to desired creaminess. Cover and let stand for 3 to 5 minutes. Serve.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 50.1 g, Cholesterol 26 mg, Fat 13.7 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 5.8 g, Sodium 965.2 mg, Sugar 2.5 g

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

ROASTED ASPARAGUS RISOTTO



Roasted Asparagus Risotto image

This recipe's wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. They'll be ready to stir into the risotto by the time the rice is done. -Deonna Mazur, Buffalo, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

12 thin slices prosciutto
2 pounds fresh asparagus, cut into 1-inch pieces
5-1/2 to 6 cups reduced-sodium chicken broth
1 shallot, chopped
2 garlic cloves, minced
2 teaspoons olive oil
2 cups uncooked arborio rice
1/2 cup white wine
1/2 teaspoon pepper
1 cup grated Parmesan cheese

Steps:

  • Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered at 400° until crisp- tender, stirring occasionally, 20-25 minutes., Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus., In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, pepper and salt. Cook and stir until all the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes., Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 311 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.

ASPARAGUS-AND-LEMON RISOTTO



Asparagus-and-Lemon Risotto image

Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 12

6 cups vegetable stock, preferably homemade
1/4 cup olive oil
1 small onion, finely chopped
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
1 cup thawed frozen peas
1 teaspoon grated lemon zest, plus more for garnish
2 tablespoons fresh lemon juice
1 cup chopped fresh flat-leaf parsley leaves
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
Coarse salt and freshly ground pepper

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.

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

RISOTTO WITH PEAS AND PROSCIUTTO



Risotto with Peas and Prosciutto image

Categories     Rice     Sauté     Pea     Spring     Prosciutto     Gourmet

Yield Makes 4 main-course or 6 to 8 side-dish servings

Number Of Ingredients 10

5 cups low-sodium chicken broth
1/2 cup finely chopped onion
1/2 stick (1/4 cup) unsalted butter
1 1/2 cups Arborio rice (12 ounces)
1/2 cup dry white wine
1 cup frozen baby peas, thawed
2 oounces thinly sliced prosciutto, cut crosswise into 1/4-inch-wide strips
1/2 teaspoon finely grated fresh lemon zest
1 cup finely grated Parmigiano-Reggiano (2 ounces)
3 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
  • Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
  • Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
  • Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.

MUSHROOM AND ASPARAGUS RISOTTO



Mushroom and Asparagus Risotto image

This recipe for mushroom and asparagus risotto is courtesy of Martha's personal chef, Pierre Schaedelin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11

1 pound assorted mushrooms, such as oyster and cremini, cleaned
1 ounce dried porcini mushrooms
1 bunch asparagus, trimmed
1/2 cup plus 1 tablespoon olive oil, plus more for serving
1 large clove garlic, finely chopped
1 onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
Coarse salt and freshly ground black pepper
6 tablespoons unsalted butter
1 cup freshly grated parmesan cheese

Steps:

  • Remove stems from mushrooms; set aside. Cut mushrooms into 1/2-inch pieces. Set aside two-thirds of the mushrooms and coarsely chop the remaining mushrooms; set aside. Place porcini mushrooms, mushroom stems, and 6 cups water in a medium saucepan. Cover and bring to a boil over high heat. Let boil for 2 minutes; immediately remove from heat and let stand 15 to 20 minutes. Strain mixture through a fine mesh sieve into another medium saucepan; discard solids. Place mushroom stock over low heat and keep covered until ready to use.
  • Cut 2 inches from the top of asparagus; set aside. Cut remaining portion of the asparagus crosswise into 1/4-inch pieces. Bring a small saucepan of salted water to a boil; prepare an ice-water bath. Place asparagus tips in boiling water and cook until tender-crisp, about 2 minutes; drain and immediately transfer to ice-water bath to cool. Drain and set aside. Repeat process with 1/4-inch asparagus pieces.
  • Heat 3 tablespoons olive oil in a medium saucepan over low heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 2 minutes.
  • Add rice and stir to coat. Add wine and increase heat to medium-high; season with 2 teaspoons salt. Let cook, stirring, until liquid is almost evaporated, about 2 minutes. Add 1/2 cup of the warm mushroom stock and cook, stirring constantly, until liquid is almost evaporated, about 2 minutes. Repeat this process 2 more times.
  • Add reserved coarsely chopped mushrooms and season with 1 teaspoon pepper. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring, until liquid has almost evaporated, about every 2 minutes, until rice is al dente, 20 to 30 minutes total.
  • Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add remaining two-thirds of the mushrooms and cook, stirring, until golden brown, about 2 minutes; season with salt and pepper. Add asparagus tips and cook until lightly browned, about 1 minute more. Remove from heat and set aside.
  • Add 1/4-inch pieces of asparagus to risotto and cook, stirring, for 1 minute. Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined. Season with salt and pepper.
  • Divide risotto evenly among 4 serving plates. Top with sauteed mushrooms and asparagus tips. Drizzle with olive and serve immediately.

ASPARAGUS AND LEEK RISOTTO WITH PROSCIUTTO



Asparagus and Leek Risotto with Prosciutto image

Categories     Pork     Rice     Vegetable     Appetizer     Asparagus     Leek     Summer     Prosciutto     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 10

1 pound asparagus spears, tough ends trimmed, cut diagonally into 1/2-inch pieces
5 cups canned low-salt chicken broth
3 tablespoons butter
1 tablespoon olive oil
1 cup thinly sliced leek (white and pale green parts only)
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
2 ounces prosciutto, minced (about 1/4 cup)
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water to cool. Drain.Bring broth to boil in medium saucepan. Reduce heat to very low; cover and keep warm.
  • Meanwhile, melt butter with oil in heavy large saucepan over medium heat. Add leek and sauté until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup hot chicken broth. Reduce heat and simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 30 minutes. Add asparagus and stir until heated through, about 2 minutes. Remove from heat. Stir in prosciutto, Parmesan and parsley. Season with salt and pepper and serve.

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ASPARAGUS AND PARMESAN RISOTTO | RECIPE - RACHAEL RAY SHOW
Bring the vegetable stock to a simmer in a large sauce pan. Reduce the heat to very low and keep the stock on the heat. Heat the oil on a large heavy saucepan over medium heat. Add the shallots, garlic, and thyme, and saut for 2 minutes, or until the shallots are tender but not browned. Add the rice and saut for 30 seconds to coat with oil.
From rachaelrayshow.com


SPRING ASPARAGUS RISOTTO - VIKALINKA
2018-04-12 Instructions. Put the stock in a pot and bring it to a boil. Wash the asparagus and cut off the tips, cut the rest of the stalks crosswise in 1 cm pieces. Chop up onion and garlic and cook them in olive oil in a large deep pan over low heat for 7-10 minutes.
From vikalinka.com


ASPARAGUS AND CRISPY PROSCIUTTO RISOTTO RECIPE : SBS FOOD
Instructions. Snap off the ends of the asparagus spears and cut the tips into 3cm pieces. Blanch 3–4 minutes in boiling water and refresh. Heat a heavy-based frying pan, add a splash of olive ...
From sbs.com.au


THE BEST PARMESAN RISOTTO (CRAZY EASY) - MOMSDISH
2022-06-13 Put the lid on and set it aside to keep it warm. In a large pan, preheat the butter and olive oil. Add in the diced onion and sauté it over medium heat until translucent. Add in the arborio rice, stirring it constantly as you toast the rice just until the edges turn light brown.
From momsdish.com


RISOTTO AL SALTO WITH PROSCIUTTO AND ARUGULA - THE GLOBE AND MAIL
2009-06-17 Add the grated Parmigiano Reggiano and the yolks and stir well. Preheat a non-stick skillet and lightly grease it with oil or butter. Add a scoop of rice and shape it …
From theglobeandmail.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 …
From acouplecooks.com


LEMON RICOTTA RISOTTO & ASPARAGUS, PEAS, & PROSCIUTTO RECIPE
Directions. Instructions Checklist. Step 1. Preheat oven to 400°. Set a rack in a rimmed baking sheet and lay prosciutto slices on rack. Advertisement. Step 2. Arrange asparagus in a single layer on another baking sheet. Drizzle with 1 tsp. oil. Sprinkle with salt and pepper; toss to coat.
From myrecipes.com


ASPARAGUS RISOTTO - RECIPE GIRL
2020-09-16 Bring a pot of water to boil. Add half of the asparagus stalks (set the tips aside for later) and cook until quite soft, at least 5 minutes. Drain and place in blender or food processor. Add just enough water to allow machine to puree until smooth; set aside. Heat the broth in a small pan- turn on low and keep hot.
From recipegirl.com


CREAMY PARMESAN RISOTTO WITH ASPARAGUS - 6 CUPS RECIPE - CUISINART
Add the water or stock; stir. Cover and cook for 25 minutes, stirring 2 or 3 times during cooking. Place the asparagus filled steaming tray on the cooking bowl and cover. Cook until the Rice Cooker switches to Warm, about 5 minutes longer. When Rice Cooker switches to Warm, stir in the heavy cream, Parmesan, and white pepper.
From cuisinart.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 slotted spoon and keep the liquid warm. 2.
From greatbritishchefs.com


HOW TO MAKE FARRO RISOTTO WITH CRISPED PROSCIUTTO RECIPE
Add asparagus and remaining 1 cup simmering stock mixture, and cook until asparagus is tender, about 3 minutes. Remove from heat, and stir in Parmesan and pepper. Remove from heat, and stir in ...
From health.com


ASPARAGUS RISOTTO RECIPE - LOVE AND LEMONS
Instructions. Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft. Add the garlic and stir to incorporate.
From loveandlemons.com


RISOTTO WITH PROSCIUTTO AND ASPARAGUS | WILLIAMS SONOMA
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From williams-sonoma.ca


ASPARAGUS RISOTTO: IT'S EASIER THAN YOU THINK! - SHE LOVES BISCOTTI
2021-04-09 Keep the asparagus tips apart. Add the asparagus stalk pieces to the broth and simmer for about 3 minutes or until crisp-tender. Add the asparagus tips and blanch for just 1 minute or until crisp-tender. With a slotted spoon, transfer asparagus to a bowl and set aside. Reduce the heat to obtain a low simmer.
From shelovesbiscotti.com


CREAMY ASPARAGUS RISOTTO RECIPE - LORI DE MORI | FOOD & WINE
Step 1. Cook the asparagus tips in a medium saucepan of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer the tips to a colander and rinse in cold water ...
From foodandwine.com


SPRING PEA AND ASPARAGUS RISOTTO - COOKIE AND KATE
2015-05-26 Cover the pot and bake for 55 minutes. Meanwhile, prepare the asparagus by snapping off the tough ends and discarding them, then slicing the spears diagonally into 1 ½-inch long pieces. On a large, rimmed baking sheet, toss the asparagus with 1 tablespoon olive oil and a sprinkle of salt and pepper. Set aside for now.
From cookieandkate.com


LEMON RICOTTA RISOTTO & ASPARAGUS, PEAS, & PROSCIUTTO RECIPE
Step 7. 7. Stir in mint, ricotta, peas (if using fresh), and lemon juice and stir until most of lemon juice is absorbed. Add butter and shredded cheese; stir until well mixed. Stir in peas (if frozen), asparagus, and pepper to taste. Step 8. 8. Divide risotto among bowls or plates.
From sunset.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 …
From thelondoneconomic.com


RISOTTO WITH PEAS AND PROSCIUTTO RECIPE - LAURA IN THE KITCHEN
1) Place a large saucepan on a medium heat, Add the prosciutto and 1 tbsp of the oil. Just cook for about 30 seconds. Remove the prosciutto to a plate and reserve any left over oil. Add the remaining oil and chopped onion, season with some salt and pepper. Cook until the onion is soft and translucent. About 5 to 7 minutes.
From laurainthekitchen.com


BAKED RISOTTO WITH ASPARAGUS, SPINACH, & PARMESAN RECIPE
Preheat oven to 400°. Heat oil in a Dutch oven over medium heat. Add onion; cook 4 minutes or until tender. Add rice; stir well. Stir in spinach, broth, salt, and nutmeg. Bring to a simmer; cook 7 minutes. Stir in 1/4 cup cheese. Cover and bake at 400° for 15 minutes. Stir in asparagus; sprinkle with 1/4 cup cheese.
From myrecipes.com


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