Best Asparagus And Spring Pea Risotto Recipes

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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.

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.

SPRING PEA AND ASPARAGUS RISOTTO



Spring Pea and Asparagus Risotto image

Simple springtime risotto featuring English peas, asparagus, lemon and parsley! This risotto is baked in the oven and requires minimal stirring. The recipe is designed for brown arborio/short grain brown rice so any grain substitutions will affect baking time. (White arborio rice will only need to be baked for 40 to 45 minutes.) Look for brown arborio/short-grain brown rice at well-stocked grocery stores or health food stores. Skip the wine if you don't drink, but it adds a lovely depth of flavor. Recipe yields 4 to 6 servings.

Provided by Cookie and Kate

Categories     Entree

Time 1h20m

Number Of Ingredients 15

3 tablespoons olive oil, divided
1 cup chopped yellow onion (about 1 small yellow onion, chopped)
2 cloves garlic, pressed or minced
5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
1 1/2 cups brown arborio/short-grain brown rice
1 big bunch of fresh asparagus spears (about 1 pound)
1 1/2 cups fresh English peas (about 8 ounces)
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine, optional
3 tablespoons unsalted butter, diced
1 teaspoon sea salt, more to taste
Freshly ground black pepper, to taste
Pinch red pepper flakes, to taste
Zest and juice of 1/2 lemon, preferably organic (about 1/4 teaspoon zest and 1 tablespoon juice)
Handful chopped fresh parsley, for garnish

Steps:

  • Make sure your oven rack is in the middle position and place another rack in the lower third of the oven. Preheat oven to 375 degrees.
  • Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
  • Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake for 55 minutes.
  • Meanwhile, prepare the asparagus by snapping off the tough ends and discarding them, then slicing the spears diagonally into 1 1/2-inch long pieces. On a large, rimmed baking sheet, toss the asparagus with 1 tablespoon olive oil and a sprinkle of salt and pepper. Set aside for now.
  • Once the risotto has been in the oven for 55 minutes, transfer the asparagus to the lower rack of the oven. Carefully remove the pot from the oven and take off the lid. Quickly dump the peas inside, cover the pot again and return it to the oven for another 10 minutes. (This will give the peas time to steam.)
  • Remove the pot from the oven, but leave the asparagus in for another 5 to 10 minutes, until tender and roasted to your liking. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine, butter, salt, a generous amount of pepper, a pinch of red pepper flakes and the zest and juice of half your lemon.
  • Using a big spoon, stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the roasted asparagus. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling of chopped fresh parsley.

Nutrition Facts : Calories 429 calories, Sugar 6 g, Sodium 1098.8 mg, Fat 19.2 g, SaturatedFat 8 g, TransFat 0 g, Carbohydrate 49.5 g, Fiber 5.5 g, Protein 14.1 g, Cholesterol 28.1 mg

MUSHROOM, ASPARAGUS AND PEA RISOTTO



Mushroom, Asparagus and Pea Risotto image

Provided by Trisha Yearwood

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

6 to 8 cups chicken stock
5 tablespoons olive oil
2 pounds mixed cremini and shiitake mushrooms, sliced
3 small shallots or 1 large shallot, finely diced
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 garlic cloves, finely chopped
2 cups arborio rice
Salt and freshly ground black pepper
1 cup white wine
1 cup arugula leaves
1 cup frozen peas, defrosted
1/4 cup heavy cream
3 tablespoons grated Parmesan
2 tablespoons salted butter
1 tablespoon fresh lemon juice
5 fresh mint leaves, torn

Steps:

  • In a medium stockpot, add the chicken stock and heat until warm.
  • In a large stockpot set over medium heat, heat the oil until shimmering, about 2 minutes. Saute the mushrooms, shallots and asparagus until softened, 4 to 6 minutes. Add the garlic and saute until fragrant, 1 more minute. Add the arborio rice and a pinch of salt. Saute for 2 minutes. Then add the wine and cook until the liquid is absorbed, 2 to 4 minutes. Add the stock 1 cup at a time and cook, stirring after each addition, until all of the liquid is absorbed. Season periodically with salt and pepper to taste. (This process takes about 30 minutes of cooking and constant stirring.)
  • Remove the pot from the heat. Stir in the arugula, peas, cream, Parmesan, butter and lemon juice. Top with the mint and serve.

SPRING RISOTTO



Spring Risotto image

With asparagus, peas, and fiddlehead ferns, plus pesto mixed in at the last minute, this whole dish becomes perfumed with basil and a vernal green.

Provided by Elisabeth Prueitt

Categories     Spring     Rice     Risotto     Asparagus     Pea     Sugar Snap Pea     Parmesan     White Wine     Stock     Wheat/Gluten-Free     Dinner

Yield 4-6 servings

Number Of Ingredients 14

1 bunch asparagus, woody ends trimmed, cut into 2-inch/5cm lengths
8 oz/230g English peas, shelled
8 oz/230g sugar snap peas, stems and strings removed
6 oz/170g fiddlehead ferns (optional)
1 Tbsp olive oil
2 cloves garlic, minced
1/2 yellow onion, minced
2 cups/400g arborio or carnaroli rice
1 cup/240ml dry white wine
1 cup/240ml plus 1 qt/960ml chicken stock (homemade or store-bought), hot
2 tsp sea salt, plus more
Ground black pepper
1/2 cup/50g grated Parmesan cheese
1/3 cup/85g store-bought basil pesto

Steps:

  • Bring a large pot of generously salted water to a boil. Prepare a bowl of ice water. Add the asparagus to the pot and blanch, just until bright green, about 1 minute. Using a slotted spoon, transfer to the ice water to stop the cooking, about 30 seconds. Transfer the asparagus to a colander to drain. Repeat with the English peas, sugar snap peas, and fiddleheads.
  • Heat the oil in a large sauté pan over medium heat. Add the garlic and onion and sauté just until translucent, about 30 seconds. Add the rice and stir until opaque, about 1 minute.
  • Stir the wine into the rice, bring to a simmer, and cook, stirring periodically, until the rice absorbs the wine, about 5 minutes. Stir in 1 cup/240ml stock and 2 teaspoons salt, return to a simmer, and let cook until the liquid has been absorbed. Spread the rice mixture on a baking sheet and set aside until you are ready to finish the dish, or skip this step and keep cooking, continuing with adding the hot stock.
  • About 15 minutes before you're ready to serve, return the rice mixture to the sauté pan and cook over medium heat. Stir 1 cup/240ml of the hot stock into the rice mixture and cook until the moisture has been nearly absorbed. Season with salt and pepper. Repeat for the remaining 3 cups/720ml of stock, adding 1 cup/240ml at a time. When you still see liquid pooling here and there in the pan, remove from the heat and stir in the blanched vegetables and the Parmesan. Quickly stir in the pesto and serve.
  • Store risotto, covered, in the refrigerator for up to 2 days.
  • Do Ahead
  • To prepare the risotto ahead of time, cook the vegetables and the rice up until you add the wine and 1 cup/240ml of stock. Once the rice has absorbed the liquid, spread the rice and onion mixture on a baking sheet to hold until you're ready to finish cooking. Just before dinner, return the rice to the pot and resume cooking until done.

BIBA'S ASPARAGUS, ARTICHOKE, AND PEA RISOTTO



Biba's Asparagus, Artichoke, and Pea Risotto image

The arrival of spring heralds the appearance of some of the best-tasting vegetables. This risotto recipe, created by chef Biba Caggiano, of the Biba restaurant in Sacramento, California, and featured on Martha Stewart Living Television, calls for a flavorful selection of fresh asparagus, peas, and artichokes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 10

Coarse salt
1/4 pound asparagus tips (from about 1 pound asparagus)
1/2 cup fresh shelled green peas or 1 cup frozen small peas, thawed
6 cups Homemade Chicken Stock
1/2 pound baby artichokes, cleaned, cooked, and cut into wedges
4 tablespoons unsalted butter
1/2 cup minced yellow onion
2 cups imported Italian arborio rice
1 cup dry white wine
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

  • Bring a small saucepan of water to a boil. Add salt. Add the asparagus tips, and cook until tender but still firm to the bite, 1 to 2 minutes, depending on size. Drain asparagus, and set aside.
  • If using fresh peas, bring another small saucepan of water to a boil. Add salt and peas, and cook until tender but still firm to the bite, 5 to 10 minutes, depending on size. Drain peas and set aside. (Asparagus and peas may be cooked several hours ahead.)
  • Heat the stock in a medium saucepan, and keep warm over low heat.
  • Heat 3 tablespoons of the butter in a large skillet over medium heat. When the butter foams, add the onion, and cook, stirring, until onion begins to color, 3 to 4 minutes. Add the rice, and stir until it is well coated with the butter and onion, about 1 minute. Add the wine, and stir until it is almost all reduced. Add about 1/2 cup of the hot stock, or just enough to barely cover the rice. Cook, stirring, until the stock has been almost completely absorbed. Continue cooking and stirring the rice in this manner, adding 1/2 cup stock at a time, for about 15 minutes. At this point, the rice should be tender but still a bit firm to the bite.
  • Stir the artichokes, asparagus, and peas into the rice, and season lightly with salt. Add the remaining tablespoon butter and the cheese. Mix quickly for 1 to 2 minutes until the butter and the cheese have melted and the rice has a moist, creamy consistency. Taste, and adjust the seasoning; serve immediately with additional cheese sprinkled on top, if desired.

BEST EVER ASPARAGUS & PEA RISOTTO



Best ever asparagus & pea risotto image

Enjoy this stunning risotto. It requires a little more effort but you're repaid with vibrant spring veg in every forkful

Provided by Tom Kerridge

Categories     Dinner

Time 1h20m

Number Of Ingredients 11

1 bunch of asparagus (about 250g)
300g fresh peas, podded and pods reserved, or use 100g frozen peas
30g parmesan or vegetarian alternative, finely grated, plus the rind, if available
1 litre vegetable stock (or chicken stock if not vegetarian)
2 tbsp olive oil, plus a drizzle
1 onion, finely chopped
200g risotto rice
100ml white wine or vermouth
30g cold butter, cut into cubes
squeeze of lemon juice
handful of pea shoots (optional)

Steps:

  • Snap the woody ends off the asparagus stalks and roughly bash with the blade of a knife. Tip the ends into a saucepan along with the reserved pea pods, if using, and parmesan rind, if you have it. Pour over 700ml of the stock, set the pan over a low heat and bring to a simmer. Meanwhile, cut the tips off the asparagus, set aside, and slice the stalks into rounds.
  • Bring the rest of the stock to the boil in a small saucepan, tip in the asparagus tips and cook for 1 min. Scoop out into a bowl using a slotted spoon and set aside. Tip the rest of the asparagus and the peas into the pan and simmer for 3-4 mins until just tender. Tip half the cooked veg and the stock from the pan into a blender and blitz until frothy and green. Return to the pan with the whole vegetables and set aside.
  • Heat most of the oil in a large, shallow saucepan over a low heat and cook the onions for 8-10 mins until soft but not translucent. Stir in the rice to coat in the onions and oil, turn the heat up slightly and cook for 3 mins. Pour over the wine or vermouth, then stir and simmer until the liquid has evaporated.
  • Add a ladleful of stock from the large pan, avoiding the pea pods and asparagus ends, stirring vigorously and only adding more when the first ladle has been absorbed by the rice. Keep adding stock in this way until it is absorbed, the pan is dry and the rice is al dente (about 15 mins), then add the green stock, along with the veg, and cook for 3-4 mins more until the rice is just tender and you can see the bottom of the pan when you draw a spoon through it.
  • Remove from the heat and leave to stand for a minute, then beat in the butter, most of the cheese, a squeeze of lemon juice and some seasoning. Stir until the cheese has melted and the risotto is thick. Serve in warmed bowls topped with the asparagus tips, pea shoots (if using), the rest of the cheese and a drizzle of olive oil.

Nutrition Facts : Calories 842 calories, Fat 31 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 31 grams protein, Sodium 3.4 milligram of sodium

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