Best Lemon Mint Risotto Recipes

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LEMON-MINT BULGUR "RISOTTO" WITH GARLIC SHRIMP AND TOSSED SALAD



Lemon-Mint Bulgur

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

3 cups water
3/4 teaspoon kosher salt
1 tablespoon olive oil
6 to 8 stalks green onions, finely chopped
1 cup bulgur, uncooked
4 cups spinach, washed and torn
1/3 cup chopped fresh mint leaves
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon olive oil
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound giant shrimp, peeled and deveined
Lemon wedges, for garnish
1 bag mixed greens
10 grape tomatoes
1/4 cup sliced almonds
1/2-pound fresh mozzarella, sliced
Olive oil, for dressing
Balsamic vinegar, for dressing
Salt and freshly ground black pepper

Steps:

  • To make the risotto: In a medium saucepan, combine the water and salt and bring to a simmer. Keep warm over low heat. In a medium saute pan, heat the oil over medium heat. Add the green onions and cook until soft, about 1 minute, stirring constantly. Add the bulgur and cook until fluffy, about 2 minutes, stirring constantly. Add the warm water, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next, about 20 minutes total. Remove from heat. Add the spinach, mint, lemon rind, and lemon juice. Stir until the spinach wilts, about 2 minutes. Keep the bulgur risotto warm until ready to serve.
  • To make the shrimp: In a medium nonstick skillet, heat the oil over medium-high heat. Add the garlic and saute until soft, about 30 seconds. Add the salt, pepper, and shrimp, and saute until the shrimp are just cooked through, about 2 minutes. Remove from heat.
  • To make the salad: In a large bowl, combine all ingredients and toss together. Add oil and vinegar and salt and pepper, to taste.
  • Divide the Lemon-Mint Bulgur "Risotto" evenly among 4 small plates and arrange the Garlic Shrimp evenly over the "Risotto". Garnish with lemon wedges, if desired. Serve with Tossed Salad.

RISOTTO WITH ASPARAGUS, MINT AND LEMON



Risotto With Asparagus, Mint and Lemon image

Now that it is spring, I thought I'd add a tasty asparagus dish. This is adapted from "Cook with Jamie," by Jamie Oliver.

Provided by CaliforniaJan

Categories     Short Grain Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb asparagus, tough ends removed
1 tablespoon extra virgin olive oil
3 tablespoons butter, divided use
2 cups low sodium chicken broth
2 cups water
1 small onion, finely chopped
1 1/2 cups arborio rice or 1 1/2 cups carnaroli rice
1/2 cup vermouth or 1/2 cup dry white wine
1/2 cup parmesan cheese, freshly grated
1/4 cup of fresh mint, finely chopped
1 lemon, juice and zest of
salt
pepper

Steps:

  • Remove tips from asperagus and slice stalks into thin disks.
  • Pour stock and water into medium saucepan and heat to low simmer. In 3-quart or larger pot, heat olive oil and 1 tablespoon butter over medium heat. Add onion and saute until soft and translucent. Add rice and cook, stirring constantly, until all the grains are well-coated. Quickly pour in vermouth or wine and stir until it has evaporated.
  • Turn heat down to medium low and begin adding warmed stock to rice a ladleful (about 1/2 cup) at a time, stirring after each addition and waiting until the stock has been absorbed before adding more. Stir often enough to prevent rice from sticking to pan.
  • When about half the stock has been absorbed, stir in asparagus slices and tips, then continue adding stock by the ladleful and stirring until it is absorbed. About 20 minutes after you began the process, taste rice for doneness. It should be tender, but not mushy, with a bit of crunch at the center. You may not need to add all the stock. The end texture should be creamy and slightly loose.
  • Turn off heat and stir in remaining butter, cheese, mint and lemon zest and juice. Check seasoning and add more salt and pepper if needed. Cover pan and let risotto rest for a few minutes before serving. Pass additional Parmesan at the table.

Nutrition Facts : Calories 323.3, Fat 11.4, SaturatedFat 5.7, Cholesterol 22.6, Sodium 217.3, Carbohydrate 46, Fiber 3.4, Sugar 1.9, Protein 10.2

LEMON MINT RISOTTO



Lemon Mint Risotto image

The flavors of this risotto are bright and clean. Substitute one cup of frozen peas if asparagus is unavailable.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Serves 6

Number Of Ingredients 18

3 yellow peppers, seeded and cut into 1-inch dice
5 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/2 pound pencil-thin asparagus, trimmed and cut diagonally into 1/2-inch lengths
6 sprigs fresh mint, plus 2 tablespoons finely chopped leaves
6 fresh sprigs flat-leaf parsley, plus 2 tablespoons finely chopped leaves
1 sprig fresh rosemary
1 tablespoon olive oil
1 cup minced shallots, (about 1/2 pound)
1 cup finely diced fennel, (about 3/4 pound)
2 teaspoons minced garlic, (about 3 medium cloves)
1 1/4 cups Arborio rice
1/2 teaspoon ground coriander
1/2 cup dry white wine
2 teaspoons lemon zest, about 2 lemons
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
2 teaspoons lemon juice

Steps:

  • In a small saucepan, combine peppers, 6 tablespoons water, and 1/4 cup chicken stock; cover and cook over medium-low heat, stirring frequently, until very soft, about 25 to 30 minutes. Remove from heat, and puree peppers with liquid in a food processor. Strain through a coarse sieve into a small bowl. Set aside.
  • Bring a medium saucepan of salted water to a boil, and add asparagus. Cook until bright green and still slightly crunchy, about 1 to 2 minutes. Remove with a slotted spoon, and place in an ice bath for several minutes. Drain, and set aside.
  • In a medium saucepan, combine remaining 4 3/4 cups chicken stock with sprigs of mint, parsley, and rosemary, and bring to a boil. Reduce the heat to low, and keep stock at a bare simmer.
  • Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium heat. Add shallots, fennel, and garlic, and cook, stirring frequently with a wooden spoon, until very soft but not browned, about 6 minutes. Stir in rice and coriander, and cook, stirring constantly, until the edges of the rice are translucent, about 3 minutes. Add wine and lemon zest, and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
  • Remove herb sprigs from stock with tongs or a slotted spoon. Add salt and pepper and about 1/2 cup of simmering stock to rice, and cook over medium-high heat, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, stirring constantly and allowing each addition to be nearly absorbed before adding the next, until rice is creamy-looking and each grain is tender but still firm in the center. This will take about 15 to 20 minutes.
  • Remove the pan from heat, and stir in pepper puree, asparagus, Parmesan, 1 tablespoon chopped mint, all the chopped parsley, and lemon juice. Adjust seasoning with salt and pepper, if necessary. Divide risotto among six plates, and sprinkle with remaining tablespoon mint. Serve immediately.

Nutrition Facts : Calories 269 g, Cholesterol 7 g, Fat 6 g, Fiber 5 g, Protein 11 g, Sodium 633 g

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