Vegetarian Risotto With Fresh Asparagus Recipes

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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.

VEGETABLE RISOTTO



Vegetable Risotto image

Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 cup chopped onion
2 teaspoons minced garlic
1/3 cup butter, cubed
1-1/2 cups uncooked arborio rice
1 cup white wine
4 cups chicken broth or vegetable broth
3 cups fresh broccoli florets
2 cups chopped yellow summer squash
2 cups frozen peas, thawed
1 package (10 ounces) frozen cooked winter squash, thawed
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.

Nutrition Facts :

FRESH VEGETABLE RISOTTO



Fresh Vegetable Risotto image

Classic risotto is an Italian short grain rice simmered and constantly stirred so it slowly absorbs the cooking liquid, resulting in a creamy, delicious dish. This one is flavored with colorful vegetables and two cheeses.

Provided by BeccaB3c

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups sliced fresh mushrooms
1 medium onion, chopped (1/2 cup)
2 garlic cloves, minced
2 tablespoons olive oil or 2 tablespoons cooking oil
1 cup arborio rice or 1 cup long grain rice
3 cups vegetable broth or 3 cups chicken broth
3/4 cup bite-size asparagus or 3/4 cup broccoli, pieces
1 medium tomatoes, seeded and diced (3/4 cup)
1/4 cup shredded carrot
1 cup shredded Fontina cheese (4 ounces) or 1 cup muenster cheese (4 ounces)
1/4 cup grated parmesan cheese
3 tablespoons snipped fresh basil or 3 tablespoons parsley
tomatoes, slices (optional)

Steps:

  • In a large saucepan cook the mushrooms, onion, and garlic in hot oil till onion is tender but not brown.
  • Stir in the rice- Cook and stir for 5 minutes.
  • Meanwhile, in another saucepan bring the vegetable or chicken broth to a boil; reduce heat and simmer.
  • Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
  • Continue to cook and stir till liquid is absorbed.
  • Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly.
  • Continue to cook and stir till liquid is absorbed.
  • Add 1 cup more broth, 1/2 cup at a time, stirring constantly till the broth has been absorbed.
  • This should take about 15 minutes.
  • Stir in tomato, carrot, and the remaining 1/2 cup broth.
  • Cook and stir till rice is slighly creamy and just tender.
  • Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.
  • If desired, garnish with some tomato slices- Serve immediately.

INSTANT POT® ASPARAGUS RISOTTO



Instant Pot® Asparagus Risotto image

This creamy asparagus risotto looks and tastes decadent, but it's surprisingly easily made in the Instant Pot®!

Provided by fabeveryday

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 50m

Yield 4

Number Of Ingredients 13

3 tablespoons unsalted butter
2 each shallots, finely chopped
2 cloves garlic, minced
1 pound asparagus spears, trimmed and cut into 1-inch pieces
½ cup dry white wine
1 ½ cups Arborio rice
3 ½ cups chicken broth
½ cup heavy cream
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried thyme
½ cup shredded Parmesan cheese
2 tablespoons lemon juice

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and saute in butter for 2 minutes; remove and set aside on a plate.
  • Return shallots and garlic to the Instant Pot® and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and saute in the wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.

Nutrition Facts : Calories 611.4 calories, Carbohydrate 81.3 g, Cholesterol 76.2 mg, Fat 23.1 g, Fiber 3.6 g, Protein 14.5 g, SaturatedFat 14.1 g, Sodium 1498.2 mg, Sugar 4.5 g

CREAMY ASPARAGUS RISOTTO



Creamy Asparagus Risotto image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 cups chicken or vegetable stock
1 1/2 tablespoons butter, plus 1 tablespoon, melted
2 shallots, minced
1 3/4 cups Arborio rice
1/2 cup white wine
2 tablespoons mascarpone cheese
2 tablespoons Parmigiano-Reggiano
8 ounces asparagus, tips trimmed and separated, stems cut into 1-inch sections
Sea salt
Ice water, for chilling
1/4 cup creme fraiche
1 tablespoon lemon juice
Fresh melissa (lemon balm), for serving
Fresh hyssop, sage or mint, for serving
Bear's garlic, for serving

Steps:

  • Bring the stock to a simmer in a medium pot, and then set aside. Melt 1 1/2 tablespoons of the butter in a large saucepan and cook the shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and simmer until reduced to almost dry. Ladle the stock into the rice slowly, stirring until it disappears each time. Remove the saucepan from the heat and add the mascarpone and Parmigiano, stirring until well blended.
  • Prepare a bowl of ice water. 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.
  • To serve, place a small amount of puree into a bowl, spoon some risotto over, and garnish with asparagus heads and fresh melissa, hyssop and garlic. Sprinkle sea salt on top to taste.

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

RISOTTO WITH LEMON AND SPRING VEGETABLES



Risotto with Lemon and Spring Vegetables image

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

1/2 pound fresh asparagus, trimmed
5 cups chicken stock
6 tablespoons butter, divided
1 pound fresh baby spinach, thinly sliced
1 teaspoon salt
1 medium leek (white portion only), finely sliced
1-1/2 cups uncooked arborio rice
2 garlic cloves, minced
1/2 cup dry white wine or chicken stock
2 tablespoons lemon juice
3/4 cup cubed fully cooked ham
1 tablespoon grated lemon zest
1 cup grated Parmesan cheese

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 ASPARAGUS, FRESH FAVA BEANS AND SAFFRON



Risotto With Asparagus, Fresh Fava Beans and Saffron image

Fava beans top my list of spring favorites. The 15 minutes that it will take you to shell and skin these high-protein, high-fiber treasures is time well spent, because their season is, sadly, a short one. A warning, though: fava beans are toxic to individuals with favism, caused by an inherited blood enzyme deficiency. Be cautious when trying fava beans for the first time.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h

Yield Serves four to six

Number Of Ingredients 13

2 pounds fava beans
About 7 cups chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup minced onion or spring onion
Salt, preferably kosher salt, to taste
2 garlic cloves, minced
1 1/2 cups Italian arborio rice
1 pinch of saffron threads
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper to taste
2 tablespoons chopped chives (optional)

Steps:

  • Prepare the fava beans. Shell them while you bring a medium pot of water to a boil. Drop the beans into the water, and boil small favas for one minute, large favas for two minutes. Transfer at once to a bowl of ice-cold water. Drain. Remove the skins, using your thumbnail to open up the skin at the spot where the bean attached to the pod, then gently squeezing out the bean.
  • Pour the stock or broth into a saucepan, and bring it to a boil. Add the asparagus, and blanch for three minutes. Remove the asparagus with a slotted spoon or skimmer, refresh in a bowl of cold water, drain and set aside. Turn down the heat under the stock, and keep at a simmer with a ladle nearby or in the pot. Make sure that it is well seasoned.
  • Heat the oil over medium heat in a wide, heavy skillet or saucepan, and add the onion and 1/2 teaspoon salt. Cook, stirring, until tender, about three minutes. Add the garlic and the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle, about one to two minutes. Rub the saffron between your thumb and fingers, and stir into the rice.
  • Add the wine, and stir over medium heat until it has been absorbed by the rice. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion - adding more stock when the rice is almost dry, then stirring - for 15 minutes. Then stir in the asparagus and the fava beans and another ladleful or two of stock. Continue adding stock and stirring the rice for another 10 to 15 minutes, until the rice is cooked al dente and the vegetables are tender. Add more stock to the rice, and stir in the Parmesan, pepper and chives. Remove from the heat. Taste and adjust salt. The rice should be creamy. Stir once and serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 8 grams, Carbohydrate 82 grams, Fat 12 grams, Fiber 15 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 1399 milligrams, Sugar 20 grams

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

VEGETARIAN RISOTTO WITH FRESH ASPARAGUS



Vegetarian Risotto With Fresh Asparagus image

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

Provided by senseicheryl

Categories     Rice

Time 40m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 8

3 cups vegetable stock
2 teaspoons olive oil
1/3 cup onion, diced
1 cup arborio rice
1/2 cup parmesan cheese, freshly grated
1 dash salt, to taste
1 dash fresh ground black pepper, to taste
1 cup asparagus, cut into 2-inch lengths

Steps:

  • Heat the stock in a saucepan and keep hot over low heat.
  • Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook until it turns translucent, about 5 minutes.
  • Add the rice to the onion mixture, stir and turn the heat to low. Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
  • Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
  • While the risotto is cooking, blanch the asparagus in boiling salted water until just tender, about 2 minutes. Drain.
  • The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese and half of the asparagus. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.
  • Divide the risotto into serving dishes and sprinkle with the remaining cheese and asparagus.

Nutrition Facts : Calories 268.1, Fat 6.2, SaturatedFat 2.6, Cholesterol 11, Sodium 237.3, Carbohydrate 43.2, Fiber 2.5, Sugar 1.3, Protein 9.3

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MUSHROOM AND ASPARAGUS RISOTTO RECIPE - SERIOUS EATS
2022-02-03 Directions. Place the chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave. Using a slotted spoon, transfer rehydrated …
From seriouseats.com


VEGAN RISOTTO - VEGAN HEAVEN
2021-12-08 Place the cherry tomatoes in a baking dish and lightly drizzle them with olive oil, salt, and Italian spices. Preheat the oven to 350 °F and bake the cherry tomatoes for 10 minutes. 15. Step: When the risotto is ready, stir in the nutritional …
From veganheaven.org


VEGETARIAN RECIPES WITH ASPARAGUS - COOKIE AND KATE
Perfect Roasted Asparagus. Extra Vegetable Fried Rice. Spring Veggie Stir-Fry. Spring Pea and Asparagus Risotto. Thai Green Curry with Spring Vegetables. Spring Pea and Asparagus Pasta. Ribboned Asparagus and Quinoa Salad. Thai Green Curry. Buckwheat and Spelt Crepes.
From cookieandkate.com


10 BEST VEGETARIAN BROCCOLI ASPARAGUS RECIPES | YUMMLY
2022-05-17 mustard, asparagus, cheese, fresh thyme, eggs, ground black pepper and 3 more Zucchini Risotto Sobre Dulce y Salado garlic, zucchini, vegetable broth, onion, feta, olive oil, salt and ground black pepper and 3 more
From yummly.com


SPRING VEGETABLE RISOTTO WITH ASPARAGUS, ZUCCHINI, FAVA BEANS, …
2018-08-09 Bring 2 quarts of lightly salted water to a boil. Prepare an ice bath. Working with one vegetable at a time, cook asparagus stalks, asparagus tips, snap peas, fava beans, and zucchini by adding to water and cooking until just tender, 2 to 3 minutes (taste as they cook to confirm doneness).
From seriouseats.com


ASPARAGUS RISOTTO RECIPE | BON APPéTIT
2002-02-28 Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice and stir 1 minute. Add wine and cook until absorbed, stirring often, about 2 ...
From bonappetit.com


VEGAN SPRING RISOTTO RECIPE | EATINGWELL
Add fennel and garlic; cook about 5 minutes or until the fennel is tender, stirring occasionally. Add the uncooked rice. Cook about 5 minutes or until the rice is golden brown, stirring frequently. Remove from heat. Advertisement. Step 2. Meanwhile, bring broth and the water to boiling in a medium saucepan.
From eatingwell.com


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


VEGETARIAN RISOTTO RECIPES | BBC GOOD FOOD
This melt-in-the-mouth vegetarian dish served with pine nuts and fried courgettes is everything a traditional Italian risotto should be. Exclusive Roast garlic & butternut squash risotto. . This is a premium piece of content available to registered users. A star rating of 4.8 out of 5. 5 ratings.
From bbcgoodfood.com


SPRING RISOTTO WITH RAMPS, ASPARAGUS, AND MORELS - RECIPE
Preparation. In a medium sauté pan, heat the butter until foaming, then add the ramps and sauté until softened, about 2 minutes. Add the asparagus and sauté another 1 to 2 minutes. Set aside. Bring the broth almost to a boil in a large pot. Reduce the heat to very low; the broth should stay hot but not simmer.
From finecooking.com


HOW TO MAKE PERFECT ASPARAGUS RISOTTO, WITH THE VEGETABLE THAT'S …
2020-05-21 Whether steamed and eaten hot with lashings of melted butter or dotted through a fresh-tasting risotto, asparagus is the darling of spring vegetables for Tom Parker Bowles. ‘Rough winds do shake the darling buds of May.’ Never were Shakespeare’s words more apt, as warm H. E. Bates bucolia is replaced by chill J. G. Ballard dystopia. This ...
From countrylife.co.uk


6 ASPARAGUS RISOTTO RECIPES FIT FOR FANCY DINNERS
asparagus risotto in a white bowl. Credit: fabeveryday. 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


MAKE THIS CREAMY VEGAN ASPARAGUS AND SPINACH RISOTTO WITH …
2020-05-11 Instructions. In a large pan, melt the coconut oil and gently sauté the crushed garlic for 1 minute on a low heat, stirring constantly. Add the rice and sauté for 3 minutes on a medium heat, continuing to stir. Add ⅔ cup of the stock/broth to the rice and stir.
From livekindly.co


LEMON RISOTTO WITH GRILLED ASPARAGUS - HOW SWEET EATS
2022-04-11 Place the asparagus on a baking sheet. Heat the 2 tablespoons of olive oil and minced garlic for the asparagus in a saucepan over low heat until warm. Remove from the heat and let sit until the dish is finished. I like to grill the asparagus while the risotto is cooking. Heat the stock in a saucepan until hot.
From howsweeteats.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


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