Bulgur Risotto With Peas And Asparagus Recipes

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RISOTTO WITH PEAS & BROAD BEANS



Risotto with peas & broad beans image

Angela Hartnett celebrates sweet and tender seasonal broad beans with this fresh, zingy risotto

Provided by Angela Hartnett

Categories     Main course

Time 35m

Number Of Ingredients 9

1 tbsp olive oil
100g cold butter , diced
1 small onion or 2 shallots, chopped
175g risotto rice
100ml white wine
600ml hot vegetable stock
50g parmesan or vegetarian alternative, finely grated
200g fresh peas , podded (about 1kg/2lb 4oz unpodded weight)
200g broad beans , podded (about 1kg/2lb 4oz unpodded weight)

Steps:

  • Heat oil and 25g of the butter in a large pan over a medium heat. Add the onion and cook until soft and translucent, about 4-5 mins. Stir in the rice and cook for a further 2 mins. Turn up the heat and add the wine, let it bubble to evaporate the alcohol.
  • Once the wine has reduced, begin adding the hot stock a ladle at a time over a medium heat, allowing each addition to be absorbed before adding the next and stirring continuously. The rice should always be moist, but not swimming in liquid. The process of adding and stirring should take about 16-20 mins, depending on what kind of risotto rice you use.
  • Bring a pan of salted water to the boil and blanch the peas and beans for 2-3 mins. Drain and set aside. Remove the risotto from the heat and stir in the remaining butter, Parmesan, peas and beans with some seasoning before serving.

Nutrition Facts : Calories 476 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.92 milligram of sodium

PEA AND MINT RISOTTO



Pea and Mint Risotto image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

6 cups chicken broth
4 tablespoons unsalted butter
1 tablespoon olive oil
1 medium shallot, finely chopped
1 small clove garlic, minced
1 cup Arborio rice
1/3 cup dry white wine
1 cup frozen peas, thawed
1/2 cup grated Parmesan, plus more for serving
2 teaspoons fresh lemon juice
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh mint, plus a few small leaves for garnish

Steps:

  • Bring the chicken broth to a bare simmer in a medium saucepan.
  • Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the shallots and garlic, and cook, stirring, until softened, about 2 minutes. Add the Arborio, stirring to coat. Add the wine and simmer until evaporated.
  • Add just enough of the simmering stock to cover the rice. Cook, stirring constantly, until the rice is almost dry; adjust the heat to keep the liquid at a low bubble. Repeat with more stock to cover. Continue to cook in this manner until the rice is creamy and al dente, 20 to 25 minutes total; you may not use all of the broth.
  • Add the peas and cook, stirring, until heated through, about 2 minutes. Stir in the Parmesan, the remaining 2 tablespoons butter and the lemon juice and nutmeg. Add a splash more stock or water if necessary to loosen the risotto. Season with salt and pepper, and stir in the mint.
  • Transfer the risotto to a serving bowl, top with mint leaves and serve with additional Parmesan.

SWEET PEA, SCALLOP AND MINT RISOTTO



Sweet Pea, Scallop and Mint Risotto image

Provided by Tyler Florence

Categories     appetizer

Yield 4 to 6 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup finely chopped shallots
2 cups Arborio rice
1/2 cup dry white wine
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh mint
8 cups chicken stock, heated
1 cup fresh peas, cooked (or frozen peas, rinse under cool water to thaw)
1/4 cup plus 1 tablespoon butter, room temperature
1/2 cup grated Parmesan
1 pound diver scallops

Steps:

  • Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add shallots and cook, stirring, for 5 minutes, until soft. Stir in rice and half of the chopped mint making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid (as well as the alcohol) has evaporated. Season with a little salt and pepper. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock a cup at a time and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Gently fold in peas and 1/4 cup butter. Stir in the parmesan cheese and taste for seasoning. Remove from heat and cover while you sear the scallops.
  • Set a non-stick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.
  • Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with remaining mint and a drizzle of olive oil. Serve immediately.

BULGUR RISOTTO WITH PEAS AND ASPARAGUS



Bulgur Risotto with Peas and Asparagus image

Categories     Vegetable     Appetizer     High Fiber     Asparagus     Pea     Spring     Summer     Healthy     Bulgur     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 as a first-course

Number Of Ingredients 11

5 tablespoons butter
1 large onion, chopped
3 garlic cloves, minced
1 1/2 cups bulgur
4 cups (about) chicken stock or canned low-salt chicken broth
1 pound asparagus, trimmed, cut into 3/4-inch pieces
1 1/2 cups frozen peas (unthawed)
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1/4 cup whipping cream
2 tablespoons chopped fresh tarragon
Additional freshly grated Parmesan cheese (optional)

Steps:

  • Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until light golden, about 5 minutes. Mix in bulgur. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed. Mix in asparagus. Continue adding stock 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until stock is absorbed, about 20 minutes. Add peas and cook 3 minutes longer. Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter. Serve, passing additional grated Parmesan, if desired.

SPICED PEAR RISOTTO



Spiced Pear Risotto image

We love risotto and are always in search of fun and different ways to prepare it. I like to serve this fruity version with pork tenderloin.-Kim Berto, Port Orchard, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 13

6 cups chicken broth
1/2 cup finely chopped sweet onion
1/2 cup finely chopped sweet red pepper
1 garlic clove, minced
3 tablespoons butter
3 cups uncooked arborio rice
1/2 teaspoon Chinese five-spice powder
Dash cayenne pepper
1/4 cup apple cider or juice
1 large pear, peeled and chopped
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon coarsely ground pepper
Chopped chives, optional

Steps:

  • In a large saucepan, heat broth and keep warm. In a Dutch oven, saute the onion, red pepper and garlic in butter until tender, about 3 minutes. , Add the rice, five-spice powder and cayenne; cook and stir for 2-3 minutes. Reduce heat to medium; add cider. Cook and stir until all the liquid is absorbed. , Add warm broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 25 minutes.) , Add the pear, 1/4 cup cheese and pepper; cook and stir until heated through. Sprinkle with remaining cheese. If desired, top with chopped chives.

Nutrition Facts : Calories 293 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 675mg sodium, Carbohydrate 54g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

FETTUCCINE WITH MORELS, ASPARAGUS, AND GOAT CHEESE RECIPE



Fettuccine With Morels, Asparagus, And Goat Cheese Recipe image

Provided by á-174942

Number Of Ingredients 11

1/2 cups minced shallot
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken broth
3/4 pound fresh morels rinsed, patted dry, trimmed, and quartered
1/2 cup heavy cream
6 ounces mild goat cheese (like Montrachet)
1/4 pound asparagus washed, trimmed, and cut into 1/2" pieces
2 tablespoons minced fresh chives
3/4 pound fettuccine prepared according
to package instructions

Steps:

  • Use a heavy skillet to melt the butter and cook the shallot, stirring until softened. Add the wine and simmer until the wine is reduced by about half. Add the broth and the morel mushrooms. Simmer for about ten minutes, covered, or until the mushrooms are tender. Add the cream and the goat cheese and continue to cook over low heat, stirring, until the cheese melts. Stir in the asparagus, chives, and the salt and pepper to taste. Keep the sauce warm while you cook the pasta. When the pasta is done cooking, drain it well and toss with the morel sauce. This recipe yields ?? servings.

BULGUR RISOTTO WITH PEAS AND ASPARAGUS - ... RECIPE



Bulgur Risotto With Peas And Asparagus - ... Recipe image

Provided by á-170456

Number Of Ingredients 11

5 tablespoons butter
1 large onion chopped
3 garlic cloves minced
1 1/2 cups bulgur
4 cups chicken stock - (about) (or canned low-salt chicken broth)
1 pound asparagus trimmed, and cut into 3/4" pieces
1 1/2 cups frozen peas unthawed
3/4 cup freshly-grated Parmesan cheese - (abt 1 1/2 oz)
1/4 cup whipping cream
2 tablespoons chopped fresh tarragon
Additional freshly-grated Parmesan cheese (optional)

Steps:

  • Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until light golden, about 5 minutes. Mix in bulgur. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup stock 2 more times, simmering after each addition and stirring often until liquid is absorbed. Mix in asparagus. Continue adding stock 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until stock is absorbed, about 20 minutes. Add peas and cook 3 minutes longer. Stir in 3/4 cup Parmesan, cream, tarragon and remaining 1 tablespoon butter. Serve, passing additional grated Parmesan, if desired. This recipe yields 6 servings as a first-course.

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