Asparagus And Lemon Risotto Recipes

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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.

LEMON ASPARAGUS RISOTTO RECIPE



Lemon Asparagus Risotto Recipe image

Make and share this Lemon Asparagus Risotto Recipe recipe from Food.com.

Provided by tried-and-tested

Categories     Low Protein

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

10 fresh asparagus spears, trimmed
4 cups low sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 garlic clove, minced
1 cup arborio rice
1/2 cup dry white wine
1/4 cup freshly grated parmesan cheese
2 tablespoons lemon juice
1/2 teaspoon lemon zest

Steps:

  • Put a steamer into a pan, cover with water. Let water to a boil.
  • Add the asparagus, cook for five minutes till becoming tender. When asparagus is ready, cut into pieces and set aside.
  • Put the chicken broth in another pan and cook over medium heat;.
  • Grease a large skillet and put over medium heat. Continue cooking for about ten minutes till the vegetables become tender.
  • Season with black pepper and salt. Add garlic and rice. Stir about five more minutes till rice is toasted.
  • Fill white wine over the rice mixture, often stir, till all the liquid is dampened. Mix chicken broth into rice, allow the liquid to be absorbed fully before adding the rest. Stirring constantly for about twenty minutes. When the cooking process is finished add asparagus.
  • Turn off the heat and mix with Parmesan cheese and lime juice.
  • Serve when it is hot.

Nutrition Facts : Calories 232.2, Fat 6.9, SaturatedFat 1.7, Cholesterol 3.7, Sodium 219.5, Carbohydrate 31.9, Fiber 1.8, Sugar 1.5, Protein 7.8

LEMON ASPARAGUS RISOTTO



Lemon Asparagus Risotto image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 13

1 pound/500 g asparagus
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 liter/4 cups chicken stock
3 tablespoons butter
1 little onion, minced
1 shallot, minced, optional
1 cup/250 g risotto
1/2/125 dry white wine
Zest of 1 lemon
1/3 cup/40 g grated Parmesan

Steps:

  • For the asparagus: Cut off the asparagus tops and reserve. Chop the stems into pieces, discarding the woody bits. (If the stems are really thick and tough looking, peel them first.) Heat the oil and butter in a saute pan. Add the stem pieces and cook 5 minutes. Add the garlic and then the asparagus tips. Pour over 1/4 cup/60 ml water, season with salt and pepper and cook until tender, 5 to 15 minutes, depending on the asparagus. (If you like, you can add a sprig of fresh rosemary to the dish with the garlic and asparagus tips, then remove it at the end)
  • For the risotto: On a separate burner, in a pot, bring the chicken stock to a simmer. Heat 2 tablespoons of the butter in a saucepan and cook the onions and shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and reduce until almost dry. Add a ladle of stock and cook, stirring, until it disappears. Continue one ladle at a time, until the rice is tender and creamy, about 30 minutes. To serve: Remove from the heat and stir through the asparagus, remaining tablespoon of butter, lemon zest and half the cheese. Taste and adjust the seasoning. Spoon the risotto into bowls and scatter over the remaining cheese.

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