SPRING GREEN RISOTTO
Provided by Ina Garten
Categories main-dish
Time 47m
Yield 4 servings for dinner, 6 servings for appetizer
Number Of Ingredients 15
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. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it 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.
RISOTTO OF SPRING VEGETABLES
Try Gordon Ramsay's clever, shortcut way to make a fresh springtime risotto
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course, Supper, Vegetable
Time 1h
Number Of Ingredients 15
Steps:
- Tip the rice into a pan of boiling, lightly salted water. Boil gently for 6 minutes then drain in a sieve. There should still be a white core in the centre of the grains. Spread the part-cooked rice on a clean tray, cool, then chill until you are ready to finish the risotto. If covered with cling film, the rice can be kept for up to 24 hours. Shave about 25g off the parmesan wedge and set aside for later. Finely grate the rest and save for use in Step 8.
- Blanch the broad beans for 1 minute in boiling water then drain and rinse them in a colander under cold water. Using your fingers, pop each bean from its skin. (Thawed frozen beans can be popped without blanching.)
- Trim the asparagus and cut the spears at an angle into lozenge shapes. Bring 1 litre of water to the boil in a large pan, add 1 tsp of sea salt, then the asparagus, shelled peas and beans. Return to a gentle boil and cook for 3 minutes. Meanwhile, put lots of ice cubes into a large bowl half filled with cold water.
- Drain the vegetables in a colander set over a bowl to catch and save the cooking water, then tip them straight into the bowl of iced water. When cold, drain again and set aside.
- Pour the saved vegetable water into a pan and whisk in the stock powder. When ready to finish the risotto, bring the stock to the boil and keep it on a simmer.
- In another large pan, gently sauté the shallot, spring onions and garlic in the 2 tablespoons of oil and half the butter for 3-5 minutes until softened. Stir in the wine and cook until reduced by half.
- Tip in the rice. Now add a ladle of boiling stock and stir until it is absorbed. Add the remaining stock, a ladle at a time, stirring until absorbed before you add more. This takes about 8 minutes, by which time the mixture should be slightly sloppy, not dry. You may not need all the stock. The rice is cooked when it is just softened and has a nice shiny glaze. Remove the garlic clove.
- Gently stir in the vegetables and remaining chives and return to a gentle simmer, adding a little extra stock if needed. Stir in the last of the butter, the grated parmesan and the mascarpone. Check the seasoning. Divide immediately between four warmed shallow bowls, drizzle over a little oil and scatter the parmesan shavings onto each serving.
Nutrition Facts : Calories 694 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 69 grams carbohydrates, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 1.37 milligram of sodium
RISOTTO WITH SPRING VEGETABLES AND HAM
Make and share this Risotto With Spring Vegetables and Ham recipe from Food.com.
Provided by Little Suzy Homemak
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain. Remove tough outer skins from beans and discard skins. Set aside.
- Bring 2 cups water to a boil in a medium saucepan. Add asparagus to pan; cook 4 minutes or until crisp tender. Remove asparagus from pan with a slotted spoon; rinse under cold water. Set aside. Add broth to boiling water; reduce heat. Keep warm over low heat. Reserve 3/4 cup broth mixture; keep warm.
- Heat olive oil in a large saucepan over medium heat. Add onion and ham to pan; cook 10 minutes or until onion is tender, stirring occasionally. Add rice; cook 2 minutes, stirring frequently. Increase heat to medium-high. Stir in wine and cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
- Stir in peas, reserved beans, and reserved asparagus. Add reserved 3/4 cup broth mixture, stirring until liquid is absorbed (about 4 minutes). Remove from heat; stir in 1/2 cup cheese, cream, butter, salt and pepper. Place about 1 cup risotto into each of 6 shallow bowls; sprinkle each serving with 2 teaspoons remaining cheese.
Nutrition Facts : Calories 429.4, Fat 14.6, SaturatedFat 6.8, Cholesterol 29, Sodium 469.1, Carbohydrate 54.2, Fiber 5.4, Sugar 4.1, Protein 13.5
RISOTTO WITH SPRING VEGETABLES AND SMOKED HAM
Make and share this Risotto With Spring Vegetables and Smoked Ham recipe from Food.com.
Provided by dicentra
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set aside.
- Bring 2 cups water to a boil in a medium saucepan. Add asparagus to pan; cook 4 minutes or until crisp-tender.
- Remove asparagus from pan with a slotted spoon; rinse under cold water. Set aside. Add broth to boiling water; reduce heat. Keep warm over low heat.
- Reserve 3/4 cup broth mixture; keep warm.
- Heat olive oil in a large saucepan over medium heat. Add onion and ham to pan; cook 10 minutes or until onion is tender, stirring occasionally.
- Add rice; cook 2 minutes, stirring frequently. Increase heat to medium-high. Stir in wine, and cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
- Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
- Stir in peas, reserved beans, and reserved asparagus. Add reserved 3/4 cup broth mixture, stirring until liquid is absorbed (about 4 minutes).
- Remove from heat; stir in 1/2 cup cheese, cream, butter, salt, and pepper. Place about 1 cup risotto into each of 6 shallow bowls; sprinkle each serving with 2 teaspoons remaining cheese.
Nutrition Facts : Calories 596.2, Fat 19.9, SaturatedFat 9, Cholesterol 38.8, Sodium 588.5, Carbohydrate 77.2, Fiber 6.4, Sugar 5, Protein 15.8
VEGETABLE RISOTTO WITH SMOKED MOZZARELLA
"The rich flavor from the smoked mozzarella (mozzarella affumicata) pairs nicely with the sweet and tart flavor of the Caravella Limoncello in this colorful risotto dish. During the fall and winter seasons try substituting diced butternut squash for asparagus - it's a delicious variation." - Chef Claire Criscuolo at her restaurant Claire's Corner Copia. My friend Judy has made this dish but I only had a little taste the next day. However, that little bit convinced me I wanted the recipe and here it is!
Provided by Manami
Categories Medium Grain Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Bring the broth and water to a boil in a large pot over high heat.
- Add the carrots, asparagus, bay leaf, 3 tablespoons of the fresh sage, salt and pepper to taste.
- Cover and lower the heat to medium.
- Cook, covered, at a medium boil, stirring occasionally for about 10 minutes or until the carrots are just tender.
- Set a colander into a large bowl, then carefully drain the vegetables and broth.
- Reserve the broth and vegetables separately.
- Heat the oil in a large, deep skillet over medium-low heat.
- Add the onion and sprinkle with salt and pepper.
- Cook, stirring occasionally for 5 minutes, or until the onion is softened.
- Add the rice, stirring to coat with the oil.
- Cook for 3 minutes, stirring frequently.
- Add the Limoncello and stir to coat the rice.
- Stir for one minute until the liquids are absorbed.
- Add 1 cup of the reserved broth.
- Stir constantly for about 2 minutes, or until the rice absorbs the broth.
- Add the remaining broth 1/2 cup at a time, stirring continuously for about 2 minutes after each addition, or until most of the broth is absorbed, but not dry.
- The dish should look creamy.
- Test the rice for doneness.
- Remove from the heat.
- Stir in the remaining 3 tablespoons of fresh sage, the reserved vegetables, the green peas, smoked mozzarella and Parmigiano-Reggiano cheese, stirring until the cheese melts slightly and the risotto is thick and creamy.
- Taste for seasonings.
- Serve immediately.
Nutrition Facts : Calories 567.1, Fat 17.3, SaturatedFat 6.8, Cholesterol 32.3, Sodium 330.5, Carbohydrate 82.3, Fiber 8.7, Sugar 5.8, Protein 21.1
SPRING VEGETABLE AND HAM RISOTTO
Make and share this Spring Vegetable and Ham Risotto recipe from Food.com.
Provided by swirlycinnacakes
Categories Rice
Time 59m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the oil, butter and shallots in a heavy-bottomed pan and saute until softened.
- Stir in the rice and ham and cook for 4-5 minutes.
- Meanwhile, pour the vegetable bouillon over the saffron and leave to soak. Strain over the rice and cook for 10 minutes.
- Add the celery, beans and asparagus and simmer for a further 15-20 minutes until the rice is tender and all the liquid is absorbed.
- Stir in the scallions and cheese. Season to taste, cover and cook for 3 minutes. Serve hot.
Nutrition Facts : Calories 372, Fat 19.6, SaturatedFat 8.1, Cholesterol 63.1, Sodium 1747.3, Carbohydrate 28.8, Fiber 2.3, Sugar 3.4, Protein 21
RISOTTO WITH LEMON AND SPRING VEGETABLES
This dish has the fresh flavors of spring and looks so colorful. It can be made into a vegetarian meal by using vegetable broth and leaving out the ham. Since it's so versatile, you can really use whatever vegetables are in season or what your family prefers. -Mary Lou Timpson, Centennial Park, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place asparagus on a rimmed baking sheet. Roast until crisp-tender, 10-12 minutes. When cool enough to handle, cut into 1-in. pieces; set aside., In a large saucepan, bring stock to a simmer; keep hot. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add spinach and salt; cook and stir until tender. Remove spinach and keep warm. In the same pan, heat 2 tablespoons butter. Add leek; cook and stir until tender, 2-3 minutes. Add rice, garlic and remaining 2 tablespoons butter; cook and stir until rice is coated, 1-2 minutes., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock, 1/2 cup at a time, cooking and stirring until stock has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Stir in ham, zest, asparagus and spinach; heat through. Remove from heat; stir in cheese. Serve immediately, with additional cheese if desired.
Nutrition Facts : Calories 410 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 1442mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.
HAM & MUSHROOM RISOTTO
I get half an organic pig each fall, and it comes with wonderful ham. I love this dish to use up the last scraps of ham and the broth from cooking it. If you prefer, you can use extra fresh mushrooms instead of the shiitake. If you have purchased a prepared ham and so have no ham stock, you can use chicken stock.
Provided by Jenny Sanders
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Clean and prepare all the vegetables.
- Heat the stock to a simmer and infuse the crumbled saffron in it.
- Meanwhile, heat the oil in a very large skillet.
- Saute the minced shallots, celery and the mushrooms.
- Add the rice and continue sauteing until the rice is opaque.
- If it browns slightly, that's fine.
- Add 1/2 cup hot stock and stir frequently until the broth is absorbed.
- Continue adding broth as it is absorbed, stirring frequently, until the rice is tender and all the liquid absorbed.
- If you run out of stock before the rice is done you may add a little hot water.
- This will take 20 to 45 minutes, depending on the age of your rice.
- Newer rice cooks more quickly.
- If you wish to add the zucchini, put it in about 5 minutes before you think the rice will be done.
- Check for salt; I use a smoked but unsalted ham and so I need to add some, but if your ham or ham stock is salted, you are unlikely to need any.
- When the rice is tender, stir in the Parmesan and the parsley.
Nutrition Facts : Calories 629, Fat 20.4, SaturatedFat 5.9, Cholesterol 42.7, Sodium 234.9, Carbohydrate 87.8, Fiber 4.1, Sugar 2, Protein 22.1
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- Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set aside.
- Bring 2 cups water to a boil in a medium saucepan. Add asparagus to pan; cook 4 minutes or until crisp-tender. Remove asparagus from pan with a slotted spoon; rinse under cold water. Set aside. Add broth to boiling water; reduce heat. Keep warm over low heat. Reserve 3/4 cup broth mixture; keep warm.
- Heat olive oil in a large saucepan over medium heat. Add onion and ham to pan; cook 10 minutes or until onion is tender, stirring occasionally. Add rice; cook 2 minutes, stirring frequently. Increase heat to medium-high. Stir in wine, and cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
- Stir in peas, reserved beans, and reserved asparagus. Add reserved 3/4 cup broth mixture, stirring until liquid is absorbed (about 4 minutes). Remove from heat; stir in 1/2 cup cheese, cream, butter, salt, and pepper. Place about 1 cup risotto into each of 6 shallow bowls; sprinkle each serving with 2 teaspoons remaining cheese.
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