ASPARAGUS RISOTTO
Steps:
- Heat the stock: Heat the stock in a small saucepan until it comes to a low simmer.
- Add the wine: Add the white wine. Slowly stir, allowing the rice to absorb the wine.
- Stir in the Parmesan, remaining butter, add salt, pepper: Turn off the heat. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 544 kcal, Carbohydrate 75 g, Cholesterol 44 mg, Fiber 2 g, Protein 20 g, SaturatedFat 9 g, Sodium 873 mg, Sugar 8 g, Fat 17 g, ServingSize Serves 2-3 as a main course, or 4 as a side, UnsaturatedFat 0 g
EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
ASPARAGUS RISOTTO
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
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
CREAMY PARMESAN RISOTTO WITH ASPARAGUS
From the Cuisinart Rice Cooker instruction booklet. Makes 3 cups (serves 6 as a side dish, 4 as a first course, 2 as an entree) This is for the 4 cup rice cooker.
Provided by HeatherN
Categories Short Grain Rice
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly coat the steaming tray of the rice cooker with cooking spray. Place asparagus in steaming tray, reserve.
- Place butter and olive oil in the rice cooking bowl, turn on and wait one minute. Stir in the chopped onions anc arrots and cover, cook 1 minute.
- Add the rice; stir to coat completely. Cover and cook 2 minutes.
- Stir in the wine; cover. Cook 2 to 3 minutes, until wine is completely absorbed.
- Add the water or stock; stir.
- Cover and cook 25 minutes, stirring 2 or 3 times during cooking.
- Place the asparagus filled steaming tray on the rice cooking bowl and cover. Cook until the rice cooker switches to "warm, about 5 minutes longer.
- When the rice cooker switches to "warm", stir in the heavy cream, Parmesan and white pepper. Replace the steaming tray over the rice cooking bowl and let stand on "warm" for 5 to 10 minutes.
- Stir the steamed asparagus into the risotto.
KITTENCAL'S CREAMY PARMESAN RISOTTO
I have been making this for years it's one of my family's favorite rice dishes! use arborio rice only for this any other rice will not produce the same creamy texture --- keep all chicken broth hot in a saucepan next to where you are making the risotto and also have a ladle handy --- make certain to prepare this rice when you have a bit of time as it will take between 25-30 minutes in front of the stove top to make this.
Provided by Kittencalrecipezazz
Categories Short Grain Rice
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
- In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).
- Add in garlic and stir for about 2 minutes.
- Increase heat slightly and add in the rice; stir for 1 minute.
- Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
- Add in another 1 cup broth, and stir until absorbed.
- Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
- Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
- Season with salt and pepper.
- Transfer to a bowl and sprinkle with chopped parsley.
Nutrition Facts : Calories 865.5, Fat 41.7, SaturatedFat 25, Cholesterol 107.9, Sodium 2122.9, Carbohydrate 88.2, Fiber 3.8, Sugar 3.8, Protein 31.8
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NO STIR BRIE RISOTTO WITH LEMON BUTTER ASPARAGUS.
From halfbakedharvest.com
4.2/5 (365)Total Time 45 minsServings 6Calories 534 per serving
- 1. Warm the broth until steaming. 2. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pot set over medium-high heat. Add 2 cloves garlic and cook until fragrant, about 30 seconds. Stir in the rice, cook until lightly golden and toasted, 2-3 minutes. Add the wine and 1 teaspoon salt, continue to cook for 3-4 minutes, or until the wine has absorbed into the rice. Stir in 5 cups warm broth and bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 minutes. 3. Once done cooking, stir in the remaining 1 cup broth, the lemon juice, and parmesan, stirring until thickened, 3-4 minutes. Add the Brie chunks, stir, then remove from the heat. If the risotto thickens up on you, add additional warm broth to thin. It should be creamy, but with just a touch of liquid. Taste, and season with salt. 4. While the risotto cooks, make the asparagus. Heat the remaining 1 tablespoon olive oil and 3 tablespoons butter in a medium skillet over medium heat. Add 1 clove g
- 1. Set the Instant Pot to sauté. Add 1 tablespoon olive oil, 2 tablespoons butter, 2 cloves garlic, and cook until fragrant, about 30 seconds. Stir in the rice, cook until lightly golden and toasted, 2-3 minutes. Add the wine and 1 teaspoon salt, continue to cook for 3-4 minutes, or until the wine has absorbed into the rice. Turn the instant pot off. Stir in 5 cups warm broth. Cover and cook on high pressure for 5 minutes.2. Once done cooking, use the natural or quick release function. Set the instant pot to sauté. Stir in the remaining 1 cup broth, the lemon juice, and parmesan, stirring until thickened, 3-4 minutes. Add the Brie chunks, stir, then turn the instant pot off. If the risotto thickens up on you, add additional warm broth to thin. It should be creamy, but with just a touch of liquid. 3. Finish as directed above.
INA GARTEN | NO STIR EASY PARMESAN RISOTTO - RECIPE DIARIES
From recipe-diaries.com
4/5 (5)Total Time 465222 hrs 34 minsCategory Easy
- Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
- Divide the rice into 8 equal portions, about 3/4 cup per serving. This recipe makes a lot of risotto.
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