Asparagus And Rice Soup Minestra Di Asparagi E Riso Recipes

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ASPARAGUS RISOTTO



Asparagus Risotto image

An easy Asparagus Risotto recipe

Categories     Rice     Vegetable     Side     Asparagus     Spring     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 8

1 pound asparagus, trimmed, cut into 2-inch lengths
5 cups canned low-salt chicken broth
2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
6 tablespoons (3/4 stick) butter
3/4 cup freshly grated Parmesan cheese (about 3 ounces)

Steps:

  • Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
  • Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

MINESTRA DI RISI E SPARASI (ASPARAGUS BROTH)



Minestra di Risi e Sparasi (Asparagus Broth) image

Provided by Food Network

Yield Serves 4

Number Of Ingredients 9

2 oz. thin green asparagus
1/2 stick butter
1 onion, finely sliced
6 cups light meat or vegetable stock
Salt and black pepper
Scant 1 1/4 cups Vialone nano rice (or Carnaroli or Arborio)
Generous 1/2 cup freshly grated Parmesan
Scant 1/4 cup fresh heavy cream
Nutmeg for grating

Steps:

  • Break off and discard the touch inedible part of the asparagus stalks. If the asparagus is very tender this might not be necessary. Break into lengths of about 1 inch. Heat half the butter in a large pan and gently cook the onions until soft. Add the asparagus, some of the stock, and seasoning. Bring to a boil, cover and simmer for 10 minutes. Now pour in the rest of the stock, bring to a boil, add the rice, and simmer for 15 to 20 minutes. When the rice is cooked, stir in 1 tablespoon of the Parmesan, the cream, the remaining butter, and grate on a little nutmeg. Hand the rest of the cheese round at table.

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

ASPARAGUS AND RICE SOUP (MINESTRA DI ASPARAGI E RISO)



Asparagus and Rice Soup (Minestra Di Asparagi E Riso) image

Make and share this Asparagus and Rice Soup (Minestra Di Asparagi E Riso) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 lbs fresh asparagus spears
1/2 cup extra virgin olive oil
4 plump garlic cloves, crushed and peeled
2 cups potatoes, peeled and cut into 1/2 inch cubes
3 cups chopped leeks, 1/4 inch pieces, white and green
5 quarts water
2 bay leaves
1 tablespoon coarse sea salt or 1 tablespoon kosher salt
1 cup arborio rice
fresh ground black pepper, to taste
1 cup freshly grated grana padano or 1 cup parmigiano-reggiano cheese

Steps:

  • Rinse the asparagus; snap off the tough bottom stubs.
  • Slice the spears crosswise into 1/3 inch chunks, including the tips.
  • Pour 1/3 cup olive oil into a large pot, drop in the crushed garlic, and set over med-high heat.
  • Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the potato cubes into the hot oil.
  • Cook/stir occasionally, until the potatoes are crusty and starting to stick to the bottom but not browned-lower the heat if necessary-4-5 minutes.
  • Stir in the chopped leeks; cook until softened and sizzling, 3-4 minutes.
  • Pour 5 quarts water into the pot; add in the bay leaves and tablespoon salt; stir well, scraping up any crusty potatoes on the bottom.
  • Cover, and bring to a boil over high heat; stir in all the asparagus, return to a boil, and adjust heat to keep the broth bubbling steadily and slowly reducing.
  • Cook uncovered about 1 ½ hours, stirring occasionally, until the soup volume is reduced by almost a third and the broth is full of flavor-tasting is the way to test for doneness.
  • Stir in the rice and return to a boil; cook for 10 minutes, until the grains are al dente, then turn the heat off.
  • Season with freshly ground black pepper, and more salt to taste.
  • Stir in 2 tablespoons olive oil and ½ cup grated cheese.
  • Serve immediately in warm bowls, with more cheese and oil at the table.

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