Springtime Asparagus Risotto Recipes

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SPRING ASPARAGUS RISOTTO



Spring Asparagus Risotto image

Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.

Provided by Gina

Categories     Dinner

Time 40m

Number Of Ingredients 11

4 1/2 cups low-sodium chicken or vegetable broth
2 tsp olive oil
1/3 cup shallots (chopped)
1 cup arborio rice
2 oz dry white wine
3/4 lb thin asparagus spears (tough ends trimmed, cut 2-inches long)
1-2 tsp fresh lemon juice
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmigiano-Reggiano (plus more for serving)
salt and fresh cracked pepper (to taste)
1 tsp grated lemon zest for garnish

Steps:

  • In a large saucepan, heat broth over medium-high heat.
  • When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
  • In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.
  • Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.
  • Add the wine and stir until it is absorbed.
  • Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
  • Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
  • Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.
  • When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
  • Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.

Nutrition Facts : ServingSize 1 generous cup as a main, Calories 255 kcal, Carbohydrate 43 g, Protein 9 g, Fat 4 g, SaturatedFat 1.5 g, Cholesterol 5 mg, Sodium 630 mg, Fiber 2 g

SPRING GREEN RISOTTO



Spring Green Risotto image

Provided by Ina Garten

Categories     main-dish

Time 47m

Yield 4 servings for dinner, 6 servings for appetizer

Number Of Ingredients 15

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

Steps:

  • Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
  • Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
  • When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
  • Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

SPRING ASPARAGUS & SHRIMP RISOTTO



Spring Asparagus & Shrimp Risotto image

This risotto is dressed to impress! We're folding nutty Parmesan, sautéed asparagus, and juicy shrimp into this creamy dish. This dinner may be simple, but it's elegant enough for any dinner party.

Provided by abovag

Categories     Very Low Carbs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

shrimp, 16 oz
arborio rice, 1 . 5 cups
asparagus, 12 oz
yellow onion, 1
garlic 4 clove
parmesan cheese, . 5 cups
vegetable stock, concentrate 2
meyer lemon, 2
butter, 2 tbls
olive oil, 4 tsp

Steps:

  • Prep the ingredients: Bring 4 cups water and the stock concentrate to a simmer in a small pot over low heat. Remove the shrimp from the fridge and bring to room temperature. Trim and discard the bottom inch from the asparagus, then cut into 1-inch pieces. Halve, peel, and finely chop half the onion. Finely chop the garlic. Zest, then halve the Meyer lemon.
  • Cook the onion: Heat a drizzle of olive oil in a large pan over medium heat. Add the chopped onion to the pan and cook, stirring for about 5 minutes, until soft. Add half the garlic and cook for another 30 seconds, until fragrant.
  • Blanch the asparagus: While the onions cook, drop the asparagus into the simmering stock for 1 minute, until bright green. Remove with a slotted spoon and rinse under cold water.
  • Cook the rice: Stir the arborio rice into the onion mixture and stir to coat the rice. HINT: If you happen to have some white wine handy,t his would be a great time to add a splash! Just let it bubble until nearly evaporated.
  • Add the stock: Begin adding the hot stock to the pan in 1/4 cup increments, stirring between each addition, until the liquid is absorbed. Continue until the rice is al dente and a loose sauce has formed, approximately 25-30 minutes.
  • Cook the shrimp: In between stirrings, heat a drizzle of olive oil in a separate medium pan over medium heat. Add the shrimp, remaining garlic, and asparagus and cook, tossing for 3-4 minutes, until the shrimp are opaque. Season with salt and pepper.
  • Finish and plate: When the risotto is tender, stir in the shrimp, asparagus, a pinch of lemon zest, half the parmesan cheese, and the butter. Season with salt, pepper, and a squeeze of lemon.
  • Sprinkle the risotto with the remaining Parmesan cheese and enjoy!

Nutrition Facts :

SPRING ORZO RISOTTO



Spring Orzo Risotto image

I thought I had Arborio rice but I obviously did not. Orzo pasta makes a delightful risotto with help from spring veggies like asparagus and peas. For service, garnish with some freshly grated Grana Padano cheese and chopped parsley.

Provided by Jonathan Charbz

Categories     Risotto

Time 1h

Yield 6

Number Of Ingredients 17

2 ½ cups vegetarian chicken-flavored broth
2 cups low-sodium vegetable broth
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
½ medium yellow onion, diced
¾ teaspoon red pepper flakes
sea salt and cracked black pepper to taste
1 medium zucchini, halved lengthwise and sliced
2 cups uncooked orzo pasta
¼ cup dry white wine
1 hard cheese rind
½ teaspoon sea salt
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
1 cup frozen peas
½ cup finely grated Grana Padano cheese
½ cup chopped fresh parsley
1 medium lemon, zested and juiced

Steps:

  • Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
  • Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
  • Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
  • Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.

Nutrition Facts : Calories 408.7 calories, Carbohydrate 63 g, Cholesterol 21.2 mg, Fat 11 g, Fiber 6.3 g, Protein 15.8 g, SaturatedFat 5.3 g, Sodium 504.5 mg, Sugar 7 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

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