Asparagus Risotto With Lemon Thyme And Parmesan Recipes

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LEMON ASPARAGUS RISOTTO



Lemon Asparagus Risotto image

Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.

Provided by stefychefy

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 13

20 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
1 cup arborio rice
½ cup dry white wine
¼ cup freshly grated Parmesan cheese
2 tablespoons lemon juice
½ teaspoon lemon zest

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
  • Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
  • Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
  • Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g

LEMON AND CHIVE RISOTTO



Lemon and Chive Risotto image

Provided by Giada De Laurentiis

Time 55m

Yield 4 servings

Number Of Ingredients 11

8 sprigs fresh thyme
Zest of 3 lemons, removed with a vegetable peeler
3 large rinds Parmesan cheese
1 bay leaf
4 tablespoons olive oil
1 shallot, chopped
1 1/2 cups Arborio rice
1 1/2 teaspoons kosher salt
1 cup dry white wine
1/4 cup chopped chives
1 cup freshly grated Parmesan cheese, optional

Steps:

  • For the lemon Parmesan broth: Add the thyme, lemon zest, Parmesan rinds and bay leaf to a medium sauce pan. Cover the mixture with 5 cups water. Place over medium heat and bring to a simmer. Simmer for 20 minutes, skimming the surface as needed. Strain, discarding the solids and reserving the liquid.
  • For the risotto: Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and the shallot and cook until the shallot is soft and fragrant, about 2 minutes. Add the rice and toast, stirring often to coat the rice in the flavored oil, for 2 more minutes. Season with the salt, deglaze with the white wine and cook, stirring often, until the wine is almost entirely absorbed. Add 1 cup of the lemon Parmesan broth and cook, stirring constantly, until the liquid is nearly absorbed. Continue to cook, adding more broth by the cup and stirring often, until the rice is just tender and the mixture is creamy, about 25 minutes total. Finish with the remaining 2 tablespoons olive oil, the chives and grated Parmesan, if using.

LEMON RISOTTO



Lemon Risotto image

An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.

Categories     Rice     Side     Sauté     Parmesan     Lemon     White Wine     Spring     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 10

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Steps:

  • Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

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.

RISOTTO WITH TRUFFLE AND PARMESAN



Risotto with Truffle and Parmesan image

I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!)

Provided by blondie5for5

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 50m

Yield 4

Number Of Ingredients 12

1 quart chicken broth
1 tablespoon butter
1 tablespoon olive oil
½ onion, minced
1 ¼ cups Arborio rice
½ cup white wine
2 tablespoons butter
2 tablespoons white truffle oil
⅓ cup grated Parmesan cheese
1 teaspoon milk, or as needed
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Heat chicken broth in a stockpot over medium-low heat until warmed.
  • Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
  • Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
  • Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.

Nutrition Facts : Calories 498.1 calories, Carbohydrate 60.5 g, Cholesterol 33.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 8.1 g, Sodium 1126.5 mg, Sugar 2 g

ROASTED ASPARAGUS WITH PARMESAN



Roasted Asparagus with Parmesan image

Asparagus is a yummy vegetable you can use for a side dish or appetizer.

Provided by Diane

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 5

olive oil cooking spray
1 pound fresh asparagus, tough ends trimmed
¼ cup shredded Parmesan cheese
1 teaspoon sea salt
¼ teaspoon garlic powder, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
  • Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
  • Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g

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

ASPARAGUS RISOTTO WITH LEMON THYME AND PARMESAN



Asparagus Risotto With Lemon Thyme and Parmesan image

I have recently moved to England's Asparagus growing capital and I can't wait for the new season when I can over indulge in this deliciously light risotto

Provided by WicklewoodWench

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 (250 g) bundles asparagus
1 1/2 tablespoons olive oil
1 1/2 pints chicken or 1 1/2 pints vegetable stock
3 shallots or 1 small onion, finely chopped
3 garlic cloves, finely chopped
9 ounces risotto rice
3 1/2 fluid ounces white wine
1 few lemon thyme leaves
1 ounce butter
3 ounces parmesan cheese, plus extra to serve

Steps:

  • Snap the woody ends off the asparagus about 2cm (1in) up. Place on to a
  • roasting tray, drizzle with 2 teaspoons of the olive oil and roast for 8 minutes until lightly charred.
  • Heat the stock in a large saucepan and leave on a gentle simmer. In another large pan, preferably with shallow sides, heat the rest of the oil and sauté the shallots and garlic until softened but not coloured.
  • Stir in the rice. When the rice begins to 'hiss' add the wine and a ladleful of stock, stir well until all the liquid has been absorbed.
  • Continue adding the liquid at intervals for 15 minutes, then add the asparagus and thyme and mix well.
  • Cook for a further 3-5 minutes, until the liquid has been absorbed and the rice is tender but still firm.
  • Add the last ladleful of stock, the butter and Parmesan.
  • Season, stir well, add extra Parmesan, a sprinkle of thyme leaves and a grind of black pepper.
  • Serve immediately.

Nutrition Facts : Calories 383.7, Fat 17.3, SaturatedFat 8.1, Cholesterol 34, Sodium 400.4, Carbohydrate 29.9, Fiber 2.5, Sugar 2.7, Protein 13.3

ASPARAGUS RISOTTO WITH SHIITAKE MUSHROOMS



Asparagus Risotto With Shiitake Mushrooms image

This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I won't change the recipe itself, though! Recipe By :Michael Chiarello

Provided by Aunt Cookie

Categories     Short Grain Rice

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 15

4 cups chicken stock
1 bunch asparagus, about 1 pound
1/4 cup extra virgin olive oil
2 cups sliced shiitake mushrooms
salt & freshly ground black pepper
1 cup finely chopped onion
1 tablespoon minced garlic
1 cup arborio rice
1/2 cup dry white wine
1 1/2 teaspoons finely chopped fresh thyme
1 tablespoon unsalted butter
1/4 cup coarsely grated Fontina cheese
3/4 cup freshly grated parmesan cheese
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoons freshly grated lemon zest

Steps:

  • Pour the stock into a saucepan, place over high heat, and bring to a boil.
  • Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
  • Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
  • Dip out and discard the stems.
  • Slice the spears 1/4 inch thick on the diagonal.
  • Set aside.
  • Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
  • Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
  • Then season with salt and pepper, and sauté until brown, about 5 minutes.
  • Remove to a plate.
  • Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
  • Add the garlic and cook briefly.
  • Add the rice and stir until the grains look pearly white, about 2 minutes.
  • Add the wine, if using, and cook until the pan is nearly dry.
  • Adjust the heat so the rice cooks at a slow simmer.
  • Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
  • Season lightly with salt and pepper now so the flavor permeates the rice.
  • Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
  • Stir in the thyme, mushrooms, and sliced asparagus tips.
  • Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
  • Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
  • Taste for seasoning.
  • Dust with Parmesan before serving.
  • Pass more cheese at the 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

RISOTTO WITH ASPARAGUS AND PROSCIUTTO



Risotto With Asparagus And Prosciutto image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound asparagus
1 quart hot chicken stock
2 tablespoons olive oil
3 tablespoons unsalted butter
3 shallots, finely chopped
1/4 pound prosciutto, chopped
Coarse salt and freshly ground pepper to taste
2 cups arborio rice
1 cup dry white wine
1 generous pinch saffron threads
6 tablespoons freshly grated Parmesan cheese

Steps:

  • Cut the asparagus into pieces two inches long, keeping the tips separate from the stalks. Bring the chicken stock to simmer and cook the stalks until tender. Remove with a slotted spoon. Add tips and repeat process.
  • Heat the oil and two tablespoons butter in a skillet and gently soften the shallots with the prosciutto. Season with salt and pepper and add the rice. Stir with a wooden spoon to coat the grains. Let the rice cook three to four minutes, stirring so that it absorbs the butter and turns opaque.
  • Add the wine, stir, and then add the saffron.
  • Add the hot stock a ladle at a time, and cook the rice, stirring. Keep stirring and adding stock for about 20 minutes. The rice will absorb the liquid. Make sure the stock is being absorbed and that there is not much liquid on top. The bottom of the pan should be clean.
  • Start testing the rice. It is done when it is al dente. You may not need to use all the stock or you may need to add a little hot water. Be careful not to overcook the rice.
  • Just before the risotto is ready, stir in the asparagus to heat through. Stir in the remaining butter but do not return to the heat. Add the cheese, spoon the rice onto individual heated plates and sprinkle with extra cheese and ground pepper.

Nutrition Facts : @context http, Calories 825, UnsaturatedFat 14 grams, Carbohydrate 103 grams, Fat 27 grams, Fiber 7 grams, Protein 32 grams, SaturatedFat 12 grams, Sodium 1449 milligrams, Sugar 10 grams, TransFat 0 grams

ASPARAGUS AND SHIITAKE RISOTTO



Asparagus and Shiitake Risotto image

Categories     Mushroom     Rice     Vegetable     Sauté     Parmesan     Asparagus     White Wine     Spring     Simmer     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 10

5 cups chicken broth (40 fluid ounces)
1 cup water
1 pound thin to medium asparagus, trimmed and cut into 1/4-inch-thick slices, leaving tips 1 1/2 inches long
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch-thick slices
1 small onion, finely chopped
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
2 ounces Parmigiano-Reggiano (1 cup)

Steps:

  • Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
  • Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
  • Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
  • Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.)
  • Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.

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NO STIR BRIE RISOTTO WITH LEMON BUTTER ASPARAGUS. - HALF ...
no-stir-brie-risotto-with-lemon-butter-asparagus-half image
2020-03-16 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 garlic, the lemon zest and thyme, cook until the garlic is fragrant, about 1 minute. Stir in the asparagus…
From halfbakedharvest.com
Estimated Reading Time 6 mins
  • 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.


LEMON-ASPARAGUS RISOTTO RECIPE | EATINGWELL
lemon-asparagus-risotto-recipe-eatingwell image
This creamy lemon-asparagus risotto, with crisp-tender asparagus, bright lemon and salty Parmesan cheese, is delicious on its own as a main dish or as a side to enjoy …
From eatingwell.com
  • Melt butter in a separate medium saucepan over medium heat. Add shallot and garlic; cook, stirring often, until the shallot is translucent, about 2 minutes. Add rice; cook, stirring constantly, until lightly toasted, about 1 minute. Add wine; cook, stirring occasionally, until completely absorbed, about 2 minutes.
  • Add 3 cups of the simmering broth to the rice mixture, ½ cup at a time, stirring constantly after each addition, until the liquid is fully absorbed and the rice is al dente, about 30 minutes (keep any remaining broth simmering during this process). Stir in asparagus, pepper, salt and the remaining 1 cup broth; cook, stirring constantly, until the asparagus is tender and the broth is absorbed, 1 to 2 minutes. Remove from heat. Stir in Parmesan, parsley, lemon zest and lemon juice. Serve immediately.


CREAMY LEMON RISOTTO WITH ASPARAGUS | WILLIAMS SONOMA
creamy-lemon-risotto-with-asparagus-williams-sonoma image
2021-03-15 1/2 cup (2 oz./60 g) grated Parmesan cheese; 2 Tbs. fresh lemon juice; 2 Tbs. minced fresh flat-leaf parsley ; Related Recipes. Risotto with Fresh Corn and Basil Oil > Spring Risotto with Asparagus and Herbs > Spring Herb Shallot Risotto with Pecorino and Chervil > Directions: In a microwave-safe bowl, combine the asparagus …
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5/5 (1)


ASPARAGUS RISOTTO WITH LEMON AND THYME | CHEFSQUIRE
asparagus-risotto-with-lemon-and-thyme-chefsquire image
2008-09-28 Add zest, onion, and garlic to oil and cook until softened, about 3-5 minutes. Season with salt and pepper and thyme. Add 1 Tb. butter and arborio rice to skillet. Cook over medium heat, stirring constantly, until the rice is slightly golden. Once rice is toasted, pour in white wine and lemon …
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LEMON AND THYME RISOTTO RECIPE | LEITE'S CULINARIA
2018-02-09 Grate the Parmesan. Zest the lemons and squeeze the juice. Reserve a few strips of lemon zest for the garnish. Pick the thyme leaves from their stalks, but leave a couple of sprigs whole …
From leitesculinaria.com
Estimated Reading Time 4 mins
  • Chop the onion into small dice—you want the onion to disappear into the risotto, so don’t make the pieces too big. Place the egg yolks in a bowl. Grate the Parmesan. Zest the lemons and squeeze the juice. Reserve a few strips of lemon zest for the garnish. Pick the thyme leaves from their stalks, but leave a couple of sprigs whole for the garnish. Place your pan of stock onto the stove, bring to a boil, and then turn down to a simmer.
  • Place the butter, oil, onion, and a pinch of salt in a wide pan over medium heat. Cook the onion very gently for about 4 to 5 minutes, until soft but not colored. It is really important with a risotto not to brown and burn your onion. This is a delicately flavored dish and the bitterness of burned onion will flavor the whole thing. (Keeping the onion in the center of the pan, rather than spreading it out, runs less risk of scorching. Placing it in a cold pan, without heating the oil first, also helps.)
  • When the onion is soft, add the rice and stir very well to coat every grain. The pan will be getting quite hot and dry now, so add your white wine, sprinkling it in carefully around the pan—this evenly distributes the wine and helps it to reduce and evaporate more quickly. Add half of the lemon juice and half of the zest and cook for 1 minute. Keep stirring gently. You will hear the wine “singing” as some of it reduces in the pan. This will probably take about 2 minutes, and then the rice will look dry again.
  • Now you are ready to add your hot stock, a ladleful at a time. After every ladleful, stir well, really scraping the bottom of the pan, until the stock has almost disappeared into the rice. Then add another ladleful, keeping the rice moist all the time—don’t let it get dry in between ladlefuls. After about 15 minutes of adding stock and stirring in this way, start to taste—be careful, since the rice will be very hot. The rice needs to be tender, but still have some bite to it. Your risotto should take no more than 20 to 25 minutes from start to finish.


LEMON RISOTTO WITH ASPARAGUS AND SHIITAKE MUSHROOMS RECIPE ...

From foodandwine.com
Servings 4
Published 2013-12-07
  • Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch lengths. In a large pot of boiling, salted water, cook the asparagus until just done, about 5 minutes.
  • In a large frying pan, heat 2 tablespoons of the oil and 1 tablespoon of the butter over moderately high heat. Add the mushroom caps, 1/2 teaspoon of the salt, and 1/4 teaspoon pepper.
  • In the large pot, heat the remaining 2 tablespoons oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Add the wine and the remaining 1 1/4 teaspoons salt to the rice and cook, stirring frequently, until all the wine has been absorbed. Add about 1/2 cup of the simmering stock and cook, stirring frequently, until the stock has been absorbed.
  • Stir in the asparagus, half of the mushrooms, the remaining 1 tablespoon butter, the Parmesan, and 1/8 teaspoon pepper and cook, stirring, until the vegetables are heated through.


LEMON RISOTTO WITH ASPARAGUS RECIPE | MYRECIPES
2004-09-13 Recipes; Lemon Risotto with Asparagus; Lemon Risotto with Asparagus. Rating: 4.5 stars. 5 Ratings . 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 5 Ratings 4 Reviews Risotto …
From myrecipes.com
5/5 (5)
Servings 6
  • Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.
  • Add 3 1/2 cups broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in asparagus. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes). Remove from heat; stir in cheese and juice. Sprinkle with thyme.


SAUTéED ASPARAGUS WITH LEMON & GARLIC | KYLEE COOKS
2017-04-18 How to cook asparagus. Heat the oven to 350F. Heat a large skillet over medium-high, and melt the butter. Add the garlic and cook, stirring, for 30 seconds. Add the asparagus, fresh rosemary and salt/pepper. Sauté the asparagus 2-3 minutes, stirring often. Transfer skillet to the oven and roast for 10 minutes until asparagus …
From kyleecooks.com
Estimated Reading Time 5 mins


ASPARAGUS AND PARMESAN RISOTTO | RACHAEL RAY SHOW
2011-05-02 Add the asparagus and continue to cook for 2 minutes. Discard the thyme stems (the thyme leaves should have fallen off and into the risotto). Remove the risotto from the heat, and add the butter, grates Parmigiano-Reggiano, and the mascarpone cheese. Stir until the butter has melted. Then stir in the parsley, mint, and lemon juice and season the risotto generously with salt and pepper.
From rachaelrayshow.com
Estimated Reading Time 1 min


LEMON ASPARAGUS RISOTTO - DEL'S COOKING TWIST
2019-03-16 Add the minced garlic, stir, and fry one more minute. Add the risotto rice, stir in the thyme and lemon zest, and cook for a few more seconds, until the rice is glistening. Pour in the wine, stirring continuously until absorbed. Add a ladleful of hot stock at a time, cooking over a medium heat and keeping stirring until all the stock is ...
From delscookingtwist.com
Estimated Reading Time 5 mins


ASPARAGUS-WILD MUSHROOM RISOTTO WITH PARMESAN
Add thyme and cook 1 min, until fragrant. 2) Using a slotted spoon, remove 4 tbsp of sauteed mushrooms and reserve for wild mushroom turnovers with Romano cheese. 3) To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 mins. Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper.
From foodnetwork.co.uk


ASPARAGUS RISOTTO WITH LEMON THYME AND PARMESAN | AN INGIN ...
2016-07-15 Home Asparagus Risotto with Lemon Thyme and Parmesan. Asparagus Risotto with Lemon Thyme and Parmesan. July 15, 2016 July 14, 2018 aninginaneana Mains Chicken, Gluten free, Rice. Serves 4. Ingredients. 2 x 250 g bundles asparagus; 1 ½ tablespoons olive oil ; 900 ml chicken or vegetable stock; 3 shallots or 1 small onion, finely chopped; 3 garlic cloves, peeled and crushed or …
From aninginaneana.wordpress.com


SALMON AND ASPARAGUS RISOTTO | COOK WITH M&S
Add in the asparagus spears and leave to cook for two minutes. Add additional water if needed. 6 Remove the salmon from the oven and flake the flesh into the risotto, discarding the skin. Add the parmesan then turn off the heat and gently stir. 7 Garnish with black pepper, parsley, lemon …
From cookwithmands.com


LEMON ASPARAGUS RISOTTO : RECIPES : COOKING CHANNEL RECIPE ...
Zest of 1 lemon. 1/3 cup/40 g grated Parmesan. Risotto: 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. Directions. For the asparagus: Cut off the asparagus tops and reserve. Chop the stems into pieces, discarding the woody bits. (If the stems ...
From cookingchanneltv.com


ASPARAGUS RISOTTO WITH LEMON THYME AND PARMESAN RECIPES
Steps: Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 …
From tfrecipes.com


STEPS TO MAKE PERFECT LEMON RISOTTO WITH SHRIMP AND ...
The ingredients needed to make Lemon Risotto with Shrimp and Asparagus: {Prepare 1/2 lb of pencil-thin asparagus. {Take 8 oz of large shrimp, in there shells. {Get 6 tsp of extra-virgin olive oil. {Make ready 6 cup of low-sodium chicken broth. {Take 1 large of sprig of thyme or lemon thyme. {Make ready 1 of shallot (diced).
From foodwishes.co


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