Best Coconut Milk Risotto With Asparagus Recipes

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RISOTTO WITH ASPARAGUS



Risotto With Asparagus image

Provided by Moira Hodgson

Categories     dinner, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 pound fresh asparagus
2 shallots, minced
1 red pepper, seeded and chopped
3 tablespoons unsalted butter
1 tablespoon vegetable oil
2 cups raw Italian arborio rice
1 to 1 1/2 quarts hot chicken stock
Coarse salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped chives

Steps:

  • Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
  • In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
  • Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
  • Stir in the cheese, correct seasoning, sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 926 milligrams, Sugar 7 grams, TransFat 0 grams

CREAMY COCONUT LEMONGRASS AND ASPARAGUS RISOTTO WITH SCALLOPS



Creamy Coconut Lemongrass and Asparagus Risotto With Scallops image

I found this recipe scrawled on a piece of paper and thought it too good to let go, its gorgeous flavours go so well together!

Provided by Kazryn

Categories     Short Grain Rice

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 16

1 tablespoon butter
1 onion, finely chopped
3 tablespoons finely chopped lemongrass, white part only
2 garlic cloves, finely sliced
3 tablespoons curry powder
250 ml white wine
1 liter coconut cream
1/2 cup wine
600 ml fish stock
1/4 cup olive oil
3 tablespoons butter
4 shallots, finely chopped
12 asparagus spears, cut off tips to 4cm and chop remaining stalks into small pieces
1 1/2 cups arborio rice
30 large scallops
sea salt

Steps:

  • To make the coconut base: Melt butter in a pot. Toss in onion, lemongrass and garlic and sweat off for about 2 minutes or lightly transparent.
  • Add curry powder and cook over a low heat for another 2 minutes.
  • Add wine, bring to the boil, and reduce on medium heat for about 5 minutes.
  • Add coconut cream and cook over a low heat for about 10 minutes. Season with salt and pepper.
  • Puree with a stick mixer or blender and strain. Use 1 cup of this mixture to use in the risotto and keep it warm. Reserve and freeze rest of this liquid for another time if you wish.
  • To make the risotto: Put fish stock in a pot and bring to the boil, then reduce to a slow simmer.
  • Heat 2 Tablespoons olive oil in a heavy base saucepan, add 1 Tablespoon of the butter then cook the shallots and asparagus pieces (NOT THE SPEAR TIPS). Cook over a low heat for 3 minutes.
  • Add rice and turn up heat and cook for 2 minutes, stirring constantly.
  • Add wine and let it evaporate.
  • Lower heat then start adding stock, a ladle at a time, stirring occasionally, until rice is almost tender, about 20 minutes.
  • Add coconut base and cook another 5 minutes, until rice is tender. Remove from heat and rest for 2 minutes before folding in remaining 2 Tablespoons of butter.
  • In the meantime, bring a large pot of water to the boil, blanch asparagus tips for 30 seconds, drain, then refresh under cold , drain again and put aside.
  • Heat a little olive oil in a frying pan until hot. Cook scallops in batches for 30 seconds on each side. Season with salt and pepper, keep warm and set aside.
  • Add asparagus spears to pan to heat through.
  • Dish risotto into bowls, top with asparagus spears and scallops and drizzle with a little olive oil.

Nutrition Facts : Calories 1459.2, Fat 62.6, SaturatedFat 46, Cholesterol 47.2, Sodium 719.1, Carbohydrate 193.1, Fiber 4.5, Sugar 129.2, Protein 22.5

ASPARAGUS AND MUSHROOM RISOTTO



Asparagus and Mushroom Risotto image

Make and share this Asparagus and Mushroom Risotto recipe from Food.com.

Provided by Mary Jenny

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 cup oil (canola and vegetable Mazola oil blend)
1 cup diced onion
2 fresh garlic cloves, minced
1/2 cup dry white wine
2 cups arborio rice
6 cups chicken broth
fresh asparagus, trimmed and cut into 3 cm pieces
250 g small portabella mushrooms, sliced
3/4 cup parmesan cheese, shredded
salt and pepper, to taste

Steps:

  • Heat 1/4 cup oil in a large sauce pan over medium heat. Add onion and garlic; cook for 3 to 4 minutes until softened.
  • Increase heat to high, add white wine and cook until almost dry; about 3 to 4 minutes. Add rice and stir until completely coated with oil and cook for 2 minutes.
  • Add 1 cup of chicken broth, stirring constantly until most of the liquid is absorbed by the rice.
  • Gradually stir in remaining broth 1 cup at a time; cooking and stirring until liquid is absorbed before adding the next cup.
  • Heat 3 tablespoons oil in a large nonstick skillet. Add asparagus and sauté for 1 minute then stir in mushrooms. Cook for 2 to 3 minutes, or until mushrooms just begin to sweat.
  • Remove from heat and set aside until risotto is nearly finished cooking.
  • Risotto is ready after the last cup of broth has been stirred in and rice has thickened.
  • Remove from heat and stir in asparagus, mushrooms and parmesan cheese. Season with salt and pepper; top with additional shaved parmesan, if desired, and serve immediately.

Nutrition Facts : Calories 449.3, Fat 14.6, SaturatedFat 3.9, Cholesterol 11, Sodium 944.4, Carbohydrate 59.1, Fiber 2.9, Sugar 3.2, Protein 15.3

RISOTTO WITH ASPARAGUS



Risotto with Asparagus image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 14

2 bunches thick asparagus (about 2 pounds)
1 sprig fresh thyme or lemon thyme
4 tablespoons unsalted butter
1 large shallot, diced
2 cups arborio rice
Kosher salt
1/3 cup dry white wine
2 teaspoons grated lemon zest
Freshly ground pepper
1/3 cup grated parmesan cheese
2 teaspoons fresh lemon juice
1 head Bibb lettuce, cut into strips
8 ounces robiola or taleggio cheese, thinly sliced
Extra-virgin olive oil, for drizzling

Steps:

  • Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
  • Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
  • Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
  • Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

RISOTTO WITH COCONUT MILK AND SHRIMP



Risotto With Coconut Milk And Shrimp image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 30m

Yield 2 to 4 main course portions

Number Of Ingredients 9

1 tablespoon vegetable oil
1 cup short-grain rice, like arborio
1 cup dry white wine
1 can (14 ounces) coconut milk
1 cup diced tomato (canned are fine; drain well), optional
1 pound raw shrimp, peeled and diced
Salt to taste
1/4 teaspoon cayenne, or to taste
1/2 cup minced cilantro, basil or scallion, optional

Steps:

  • Put oil in a 10-inch skillet, preferably nonstick, and turn heat to medium-high. Add rice and cook, stirring occasionally, until rice glistens and sizzles, 2 or 3 minutes.
  • Add wine and let it boil away, stirring once or twice, until mixture is just about dry. Add a cup of hot water and repeat, stirring frequently. Add half the coconut milk and cook, stirring frequently, until it is just about gone. Add remaining coconut milk and repeat.
  • At this point rice should be nearly tender; if it is not, repeat process with another 1/2 cup water. Stir in tomato if desired, shrimp, salt and cayenne and cook until mixture is creamy and rice is tender but not mushy. If rice is still too crunchy for your taste, stir in 1/2 cup water and cook, stirring, until mixture is creamy again. Garnish with cilantro, basil or scallions and serve.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 26 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 19 grams, Sodium 748 milligrams, Sugar 1 gram, TransFat 0 grams

COCONUT RISOTTO



Coconut Risotto image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 5

2 cups Arborio rice
2 cups vegetable stock
2 1/2 cups coconut milk
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a deep baking sheet with aluminum foil.
  • Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.

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