RISOTTO WITH PEAS & BROAD BEANS
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
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
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
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
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
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
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
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
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
Provided by á-174942
Number Of Ingredients 11
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
Provided by á-170456
Number Of Ingredients 11
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.
More about "bulgur risotto with peas and asparagus recipes"
SPRING VEGETABLE RISOTTO WITH POACHED EGGS RECIPE | BON ...
From bonappetit.com
4.3/5 (38)Estimated Reading Time 2 minsServings 6
- If using fresh fava beans, cook in a large saucepan of boiling salted water 1 minute. Drain; transfer to a bowl of ice water and let cool. Peel favas and transfer to a small bowl.
- Bring a large skillet of salted water to a bare simmer over medium-low heat. Add vinegar. Crack 1 egg into a small bowl, then slide into simmering water. Repeat with 2 more eggs. Cook until whites are cooked but yolks are runny, about 3 minutes. Using a slotted spoon, carefully transfer eggs to a bowl of ice water. Repeat with remaining 3 eggs.
- Bring broth to a simmer in a large saucepan over medium heat. Reduce heat to low; cover and keep warm.
- Meanwhile, melt 1 tablespoon butter in a large, wide heavy pot over medium heat. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Using a slotted spoon, transfer to bowl with favas.
CHORIZO & BEAN SALAD RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 40 secsCategory Side
ASPARAGUS BULGUR RISOTTO | A SEASON TO TASTE
From aseasontotaste.wordpress.com
BULGUR RECIPES - CDKITCHEN
From cdkitchen.com
BULGUR RISOTTO WITH PEAS AND ASPARAGUS RECIPE | …
From cdkitchen.com
Servings 6Calories 345 per servingTotal Time 45 mins
WILD MUSHROOM & BARLEY RISOTTO RECIPE | EATINGWELL
From eatingwell.com
4.1/5 (7)Total Time 1 hrCategory Vegetarian Thanksgiving Main Dish RecipesCalories 309 per serving
BULGUR RISOTTO WITH PEAS AND ASPARAGUS - BIGOVEN
From bigoven.com
5/5 (2)Category Main DishCuisine MediterraneanTotal Time 30 mins
RISOTTO RECIPES | MYRECIPES
From myrecipes.com
10 BEST MUSHROOM AND BEEF RISOTTO RECIPES | YUMMLY
From yummly.com
QUICK COOK LEEK ORZOTTO WITH ASPARAGUS, HAZELNUTS AND ...
From nigella.com
BULGUR 'RISOTTO' WITH ROASTED ASPARAGUS (MEAT LITE) RECIPE ...
From eatyourbooks.com
COD WITH PEA AND ASPARAGUS RISOTTO RECIPE - GREAT BRITISH ...
From cdn1.greatbritishchefs.com
MEDITERRANEAN AND MIDDLE EASTERN RECIPES
From whereismyspoon.co
BULGUR WHEAT RECIPES | BBC GOOD FOOD
RISOTTO WITH ASPARAGUS, FIDDLEHEADS, OR SNAP PEAS (RECIPE)
From hvmag.com
RISOTTO WITH BROAD BEANS, PEAS, GREEN ASPARAGUS AND SUGAR S
From bigoven.com
SPRING SAFFRON RISOTTO WITH PEAS AND ASPARAGUS RECIPE ...
From eatyourbooks.com
ZERO WASTE VEGETABLE RISOTTO | CABOT CREAMERY
From cabotcheese.coop
GRAIN RECIPES — RICE, BARLEY, COUSCOUS & QUINOA RECIPES ...
From hellofresh.com
PEA RECIPES & MENU IDEAS - PAGE 18 | EPICURIOUS.COM
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love