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 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
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.
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
SPRING-VEGETABLE RISOTTO
Provided by Moira Hodgson
Categories dinner, quick, main course, side dish
Time 20m
Yield 4 first-course servings
Number Of Ingredients 11
Steps:
- In a large frying pan, soften the onion with the carrots in one tablespoon butter. Add the rice and cook, stirring, for a couple of minutes until the rice is well coated with butter and starts to turn opaque. Add the saffron and wine and stir thoroughly.
- Add a cup of hot chicken stock and cook, stirring, until most of the liquid is absorbed.
- Add one-half cup more stock and continue cooking, stirring frequently.
- Add the fava beans and asparagus and another cup of stock. Continue cooking and adding stock until the rice is al dente. It is done when it is firm but tender and creamy. The vegetables should be barely tender. Season to taste with salt and pepper.
- Stir in the cheese and remaining butter. Serve immediately.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 5 grams, Carbohydrate 60 grams, Fat 13 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 941 milligrams, Sugar 9 grams, TransFat 0 grams
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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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