Pear Walnut White Asparagus Risotto Recipes

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WILD MUSHROOM AND ASPARAGUS RISOTTO



Wild Mushroom and Asparagus Risotto image

Provided by Alton Brown

Categories     side-dish

Number Of Ingredients 11

6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
2 ounces grated Parmesan, approximately 1/2 cup
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg

Steps:

  • In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
  • In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
  • Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
  • *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

PEAR WALNUT WHITE ASPARAGUS RISOTTO



PEAR WALNUT WHITE ASPARAGUS RISOTTO image

Categories     Rice     Vegetable     Low Fat

Yield 3 to 4

Number Of Ingredients 9

One ripe pear
1/4 cup walnuts
1 cup grated asiago cheese
a vegetable bouillion cube
i cup risotto
fresh white asparagus
fresh sage
juice of 1/2 lemon, plus zest
1 Tab extra virgin olive oil

Steps:

  • Put olive oil in pan and saute walnuts asparagus and pear in olive oil until tender, remove from heat. In pan, add risotto, 4 cups of water, and vegetable boillion cube. Stire over medium flame until rise has absorbed the liquid. (About 45 minutes) Add sauteed white asparagus, walnuts to the mix, then add the sage, lemon juice and zest. Plate and add grated asiago cheese.

WHITE ASPARAGUS RISOTTO WITH PANEED VEAL



White Asparagus Risotto with Paneed Veal image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
2 white spring onions (white and pale green parts only), finely chopped
10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias
1 cup Arborio rice
1/2 cup dry white wine
2 1/2 cups chicken stock
2 tablespoons unsalted butter
1/4 cup freshly grated Parmesan
2 tablespoons heavy cream
4 veal cutlets (about 2 1/2 ounces each)
Essence, recipe follows
2 eggs
2 tablespoons water
1 cup saltine crackers, finely crumbled in a blender or food processor
1/4 cup olive oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or "sweat" the onions until translucent. Add asparagus, deglaze the pan with wine, and cook for 1 minute. Add the Arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes.
  • Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon.
  • Heat the chicken stock in a saucepan to just to the boiling point, then have it ready at stove side. After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed. Continue adding the stock, 1/2 cup at a time, until all the stock has been absorbed.
  • After adding the last 1/2 cup stock, also add the butter, Parmesan, and heavy cream. Stir to combine all the ingredients. Re-season with salt and pepper, to taste.
  • Paneed Veal:
  • While risotto is cooking, wrap each cutlet in plastic wrap and pound with a meat mallet until very thin. Season the cutlets with 1 teaspoon of the Essence. Mix together the eggs and water in a shallow bowl. Combine the cracker crumbs with 2 teaspoons Essence on a shallow platter. Dip the cutlets in the egg mixture, then in the cracker crumb mixture.
  • Heat the oil in a heavy large skillet over medium-high heat. Fry the cutlets for about 30 seconds on each side, or until golden brown. Serve immediately with White Asparagus Risotto.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

WALNUT RISOTTO WITH ROASTED ASPARAGUS



Walnut Risotto with Roasted Asparagus image

Provided by Edwin Goto

Categories     Wine     Nut     Rice     Vegetable     Appetizer     Low Fat     Dinner     Parmesan     Walnut     Asparagus     White Wine     Spring     Summer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 4

Number Of Ingredients 9

4 1/2 to 5 cups canned low-salt chicken broth
3 teaspoons olive oil (preferably extra virgin)
1/3 cup chopped onion
1-1/4 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 pound asparagus, tough ends trimmed
1 large garlic clove, thinly sliced
1/4 cup finely chopped toasted walnuts
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat oven to 450°F. Bring broth to simmer in medium saucepan. Cover and remove from heat. Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
  • Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.
  • Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto.

FRESH MOREL, ASPARAGUS AND SWEET-PEA RISOTTO



Fresh Morel, Asparagus and Sweet-Pea Risotto image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 1h

Yield Six servings

Number Of Ingredients 14

6 thick spears asparagus, peeled
4 tablespoons unsalted butter
6 ounces fresh morel or cremini mushrooms, cleaned and cut into bite-size pieces
2 1/4 teaspoons kosher salt
Freshly ground pepper to taste
Up to 8 cups chicken broth, homemade or low-sodium canned
2 tablespoons extra virgin olive oil
4 shallots, peeled and minced
2 cloves garlic, peeled and minced
1 pound Arborio rice
1/2 cup dry white wine
1/4 cup cooked tiny peas
3 tablespoons minced fresh chives
1/4 cup fresh chervil leaves

Steps:

  • Cook the asparagus in boiling, salted water until tender, about 10 minutes. Drain and refresh under cold running water. Cut diagonally into 1/4-inch slices and set aside. Heat 1 tablespoon of butter in a medium skillet over medium heat. Add the mushrooms and saute until soft, about 10 minutes. Season with 1/4 teaspoon of salt and pepper and set aside.
  • Bring the broth to a boil in a medium saucepan, reduce heat and keep at a low simmer. Meanwhile, in a large saucepan, heat 2 tablespoons of butter with the olive oil over medium-low heat. Add the shallots and garlic and saute until soft, about 5 minutes.
  • Stir in the rice with a wooden spoon, turning to coat well. Cook, stirring constantly, for 4 minutes. Stir in the wine, raise the heat to medium and cook until the wine is absorbed, about 1 minute.
  • Begin adding the broth 1/2 cup at a time, stirring constantly and adding more broth as it is absorbed by the rice. Adjust heat so rice and broth cook at a steady simmer. After about 15 minutes, the rice should be somewhat tender and some broth should be left.
  • Cook for another few minutes, adding more broth as needed, until the rice is al dente. Stir in the asparagus, the mushrooms, the peas, the chives and 1 tablespoon of butter. Season with 2 teaspoons of salt and pepper. Divide among 6 shallow bowls and garnish with the chervil. Serve immediately.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 9 grams, Carbohydrate 82 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1175 milligrams, Sugar 9 grams, TransFat 0 grams

ASPARAGUS & PEAR SALAD



Asparagus & Pear Salad image

I look forward to the fresh asparagus my husband grows in his garden and this salad is the perfect opportunity to use it. It makes a pretty presentation served over lettuce. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 pound fresh asparagus, trimmed
1 large pear, sliced
2 teaspoons lemon juice
2 green onions, thinly sliced
1/4 cup chopped walnuts, toasted
2 tablespoons prepared honey Dijon salad dressing
8 romaine lettuce leaves

Steps:

  • In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3-5 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry; cut into 1/2-in. pieces and set aside., In a large bowl, combine pear and lemon juice. Add the onions, walnuts and reserved asparagus; drizzle with dressing and toss to coat. Arrange lettuce on four salad plates; top with asparagus mixture. Serve immediately.

Nutrition Facts : Calories 128 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

LEMON RISOTTO WITH ASPARAGUS AND PEAS



Lemon Risotto with Asparagus and Peas image

If you would prefer a simple lemon risotto, omit the asparagus and peas.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

6 cups homemade or low-sodium store-bought chicken stock
4 tablespoons unsalted butter
1 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
6 thin asparagus spears, trimmed and cut into 1-inch lengths
1 cup thawed frozen peas
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 cup chopped fresh flat-leaf parsley
1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
Coarse salt and freshly ground pepper

Steps:

  • Bring stock to a boil in a medium saucepan; turn off heat.
  • Melt 2 tablespoons butter over medium heat in another medium saucepan. Add onion; cook, stirring constantly, until translucent, 6 to 7 minutes. Add rice; cook, stirring constantly, until edges of grains are translucent, 2 to 3 minutes. Raise heat to medium-high. Add wine; cook, stirring constantly, until wine has completely evaporated.
  • Add 1/2 cup stock; cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail in its wake. Continue adding about 4 more cups stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. (It should take about 13 minutes.)
  • Stir in the asparagus. Add 1/2 to 1 cup more stock, in same manner as described above. About 1 minute before risotto is done, stir in the peas. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. (The total cooking time will be 16 to 20 minutes.)
  • Remove from heat; stir in 1/2 cup stock. (You may have stock left over.) Stir in zest, juice, remaining 2 tablespoons butter, parsley, and cheese. Season with salt and pepper. Serve with more cheese.

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

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 TRUFFLE RISOTTO



Asparagus and Truffle Risotto image

I've been trying various alternatives of risotto and landed on this one with truffle oil as my favorite. I'll still be experimenting and adding more in the future. Serve with extra Parmesan cheese on top and a few truffle slices if you have them.

Provided by JD

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 8

Number Of Ingredients 13

3 tablespoons butter, divided
1 tablespoon olive oil
2 tablespoons butter
1 medium green bell pepper, diced
½ cup chopped onion
2 cloves garlic, minced
2 cups Arborio rice
½ cup dry white wine
6 cups warm chicken broth
½ pound fresh asparagus, trimmed
¼ cup grated Parmesan cheese
2 tablespoons truffle oil
1 tablespoon milk, or as needed

Steps:

  • Heat 1 tablespoon butter and olive oil in a large pan over medium heat until melted. Stir in bell pepper, onion, and garlic and cook until tender, 2 to 3 minutes. Add rice and stir to coat, 1 to 2 minutes.
  • Pour wine into mixture and stir until absorbed. Add 1 cup of broth, stirring until absorbed. Add 1/2 cup of broth, stirring until absorbed; repeat process of adding 1/2 cup of broth until all is used. Stir in asparagus with the last cup of broth. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite.
  • Stir in Parmesan cheese, truffle oil, and remaining 2 tablespoons butter. Stir in milk to taste and to desired creaminess. Cover and let stand for 3 to 5 minutes. Serve.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 50.1 g, Cholesterol 26 mg, Fat 13.7 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 5.8 g, Sodium 965.2 mg, Sugar 2.5 g

PEAR PARMESAN RISOTTO WITH HAZELNUTS



Pear Parmesan Risotto With Hazelnuts image

Lovely, rich, sweet-savory vegetarian side dish, mild and subtle. I enjoyed this at the wonderful Tre Trattoria restaurant in San Antonio, and "copycatted"!

Provided by La Dilettante

Categories     Rice

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

6 tablespoons butter
2 tablespoons olive oil
1/2 cup yellow sweet onion, chopped finely
1 1/2 cups arborio rice
4 cups vegetable broth (or chicken broth, if you prefer)
1/2 cup dry white wine
3 teaspoons sea salt
3 teaspoons black truffle oil (optional)
2 semi-ripe bartlett pears, peeled and chopped
3/4 cup parmegiano-reggiano cheese, grated
1/2 cup hazelnuts, chopped finely and toasted

Steps:

  • Heat butter and oil, and saute' onion until soft.
  • Add rice and salt, and stir until coated with oil.
  • Add broth and wine slowly, letting liquid absorb before adding more. You may end up needing more liquid,.
  • When rice is tender and the last of the liquid has been absorbed, stir in pears and truffle oil.
  • Turn off heat, and stir in cheese and hazelnuts. Blend until smooth.

Nutrition Facts : Calories 370.4, Fat 20, SaturatedFat 8, Cholesterol 29.7, Sodium 1052.5, Carbohydrate 40.2, Fiber 3.4, Sugar 5.3, Protein 6.2

ASPARAGUS RISOTTO WITH PINE NUTS



Asparagus Risotto With Pine Nuts image

A deliciously creamy risotto highlighting the first spring asparagus, the pine nuts give a great crunch.

Provided by evelynathens

Categories     Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
2 cups arborio rice
1/4 cup white wine
2 1/2 teaspoons chopped fresh rosemary
1 bunch Italian parsley, chopped
1 minced garlic clove
3/4 cup freshly grated parmesan cheese
2 tablespoons whipping cream
1/2 cup pine nuts
1 bunch asparagus (about 1 1/2 pounds)
5 cups vegetable broth (approximately)
more water or broth, as needed

Steps:

  • On medium heat, add butter and olive oil to pan and swirl until entire pot is coated.
  • At the same time, bring broth to a simmer in a separate pot.
  • Add onion and stir; sauté for 2 minutes.
  • Add chopped rosemary, Italian parsley, and pine nuts.
  • Sauté for 3 more minutes.
  • Add garlic and rice and sauté for 1 more minute.
  • Be sure not to let the garlic brown.
  • Add the wine and cook until absorbed, about 30 seconds.
  • Add ¾ of the simmering broth and stir.
  • Watch over rice carefully.
  • When most liquid has been absorbed, add the rest of the broth.
  • Simmer the rice for 10 minutes, stirring frequently.
  • (NOTE: If the rice begins to stick to the bottom of your pan, add more water, 1/2 cup at a time until absorbed. You need to add more water if no liquid is visible in the pan, 1/2 cup water until absorbed.) Meanwhile, wash, trim asparagus and discard ends.
  • Cut off asparagus tips.
  • Chop remaining asparagus stalks into bite sized pieces.
  • Add ½ of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.
  • Add asparagus tips and continue stirring often, adding more liquid as needed, cooking until rice is tender and mixture is creamy; about 8-10 more minutes.
  • Add 1/2 cup parmesan cheese and cream and stir.
  • When blended, remove from heat.
  • Serve with salt, pepper and additional Parmesan to taste.

ASPARAGUS AND PEA RISOTTO



Asparagus and Pea Risotto image

Delicious vegetarian recipe that takes a lot of stirring but worth it!

Provided by moirawillis

Time 1h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Melt margarine in large pan and add the shallots, onions, and garlic, coating them well and sweating them on a low heat for about 1-2 minutes
  • add the arborio rice stirring well ensuring all the grains are well coated. Add more margarine if necessary.
  • Keep on a low heat and keep stirring until the rice starts to turn translucent (can take about 15 minutes).
  • Add a small quantity of wine at a time and it will quickly be absorbed as you keep stirring. Continue until all the wine has been added and absorbed.
  • Next do the same with the half of the stock, just gradually add a little at a time and add more until it has been absorbed. Now add the ground pepper and a little salt, then the asparagus
  • Start adding the remainder of the stock, the peas and the 3/4 of the grated parmesan, stirring continually.
  • Keep stirring until all the stock has been absorbed. The risotto should have a creamy consistency, with the rice and vegetables cooked 'al dente'.
  • If more cooking is required, just add a little more stock and keep stirring.
  • Serve right away, garnished with the remainder of the grated parmesan and a few sprigs of parsley.
  • Serve up with a nice glass of chilled white wine.

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From loveandlemons.com


ASPARAGUS, MASCARPONE AND PEA RISOTTO RECIPE - WAITROSE
Warm over a low heat while you start the risotto. Heat the oil and butter in a large saucepan. Once hot, add the onion and cook on a low heat for 10-15 minutes, until soft and translucent. Stir in the rice, then add the wine and simmer until absorbed. Keeping the pan on a low heat, add the stock a ladleful at a time (avoid the asparagus ends ...
From waitrose.com


FRESH ASPARAGUS-PEA RISOTTO RECIPE - CHATELAINE
Squeeze out enough lemon juice to measure 1/4 cup (50 mL). Melt butter in a large wide saucepan set over medium-high heat. Add garlic and stir …
From chatelaine.com


RISOTTO WITH ASPARAGUS AND WILD MUSHROOMS RECIPE | MYRECIPES
Heat oil in a large nonstick skillet over medium heat. Add shallots, garlic, and cremini mushrooms; sauté 6 minutes or until tender. Stir in rice; cook 1 minute.
From myrecipes.com


MAKE THIS CREAMY VEGAN ASPARAGUS AND SPINACH RISOTTO WITH …
2020-05-11 Instructions. In a large pan, melt the coconut oil and gently sauté the crushed garlic for 1 minute on a low heat, stirring constantly. Add the rice and sauté for 3 minutes on a medium heat, continuing to stir. Add ⅔ cup of the stock/broth to the rice and stir.
From livekindly.co


PEAR WALNUT SALAD RECIPE | PC.CA
Step 1 In small bowl, whisk together shallot, balsamic condiment, oil, honey, pepper and salt. Step 2 Place romaine, pear and half of walnuts in large bowl. Drizzle with dressing; toss to coat. Top with goat cheese and remaining walnuts.
From presidentschoice.ca


BEST ASPARAGUS RISOTTO – A COUPLE COOKS
2020-04-01 Start the risotto: Heat 2 tablespoons olive oil and the 2 tablespoons butter in a large skillet over medium heat. Add the minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to …
From acouplecooks.com


SPRING RISOTTO WITH PEAS AND ASPARAGUS RECIPE | MYRECIPES
Step 1. Bring the water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Advertisement. Step 2. Heat oil in a large saucepan over medium heat. Add shallots; cook 1 minute, stirring constantly. Add rice; cook 2 minutes, stirring constantly.
From myrecipes.com


ASPARAGUS RISOTTO RECIPE | LEITE'S CULINARIA
2017-04-14 Slice the asparagus spears on the diagonal into 1/2-inch (1-cm) lengths. In a large, wide saucepan or Dutch oven over medium heat, warm the oil and butter. Add the shallots and rice and cook, stirring constantly, until the shallots are softened and the rice is just beginning to color, 4 to 6 minutes.
From leitesculinaria.com


LEMONY BARLEY RISOTTO WITH ASPARAGUS AND WALNUTS - VEGALICIOUS …
2012-05-04 1/2 cup dry white wine; 3 cups vegetable bouillon; 1 cup pearl barley; 1/2 cup walnut halves, toasted and chopped; 1/2 cup fresh mixed Italian herbs; 1 tablespoon freshly grated organic lemon zest; 2 tablespoons fresh lemon juice; 1/3 cup nutritional yeast; Directions: Prepare and cook the asparagus in a pot of boiling water for 3-5 minutes.
From vegalicious.recipes


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


RECIPE DETAIL PAGE | LCBO
Add asparagus to pan (along with collected liquid if any) and season with salt and pepper. Pour wine over, bring to a boil and cook for 3 to 4 minutes or until a scant amount of liquid remains. Reduce heat to low, cover and cook for an additional 4 to 5 minutes or until tender. Add butter and stir until melted; keep warm while preparing the salmon.
From lcbo.com


CREAMY PEA & ASPARAGUS RISOTTO RECIPE | HELLOFRESH
Once boiling, add the asparagus into the stock for about 1 minute. Remove with a slotted spoon and set aside. Keep the stock on low heat to keep warm. 3. Heat 1 tablespoon butter in a medium pan over medium heat. Add the onion and garlic and cook for 5 minutes, until softened. Season with salt and pepper. 4.
From hellofresh.com


ASPARAGUS AND PARMESAN RISOTTO - WHAT'S GABY COOKING
2018-03-19 Cut your asparagus into 1 inch long pieces and blanch for about 90 seconds. Remove the asparagus from the water and shock in an ice bath to retain their bright green color. Set aside. Melt the butter in a large heavy bottom pot over medium high heat. Add the onion and cook for 4-5 minutes until the onion is translucent.
From whatsgabycooking.com


ASPARAGUS RISOTTO RECIPE - GREAT BRITISH CHEFS
1. Begin by making a quick asparagus stock using up the woody stalks, which usually would get thrown away. Snap off the woody ends and place in a pan with a litre of water and a pinch of salt. Bring to the boil and leave to simmer for 40 minutes, then remove the asparagus with a slotted spoon and keep the liquid warm. 2.
From greatbritishchefs.com


ASPARAGUS RISOTTO RECIPE | BON APPéTIT
2002-02-28 Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice and stir 1 minute. Add wine and cook until absorbed, stirring often, about 2 ...
From bonappetit.com


WHITE CHOCOLATE & PEAR DESSERT RISOTTO | CANADIAN LIVING
Method. In small saucepan, combine rice and 1 1⁄2 cups water; bring to boil. Cook for 10 minutes; drain and refrigerate until cooled. Meanwhile, in small skillet, melt 1 tbsp butter over medium heat; cook pear, stirring, until golden, about 4 minutes. Stir in maple syrup and salt; cook until pear is caramelized, about 1 minute.
From canadianliving.com


BEST LEMON ASPARAGUS RISOTTO RECIPES | FOOD NETWORK CANADA
2009-11-10 Step 1. 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 sauté pan. Add the stem pieces and cook five minutes. Add the garlic and the asparagus tips.
From foodnetwork.ca


CREAMY ASPARAGUS RISOTTO : RECIPES - COOKING CHANNEL
Bring a pot of salted water to a boil. Blanch the asparagus tips and stems until al dente, and then dip in ice water for 2 to 3 seconds. Place the stems in a food processor and add the creme fraiche and lemon juice. Puree the mixture until thick and smooth. Saute the tips in the melted butter over medium-high heat until well coated, about 1 minute.
From cookingchanneltv.com


RISOTTO WITH PEAR, GRANA PADANO, AND BALSAMIC VINEGAR - LIDIA
Bring the stock to a simmer in a saucepan. Heat a large skillet over medium heat, and add the olive oil. When the oil is hot, add the onion and leeks. Season lightly with salt and pepper. Cook and stir until the onion and leeks are wilted but not browned, about 7 to 8 minutes. Add the rice, and stir to coat in the oil.
From lidiasitaly.com


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