Best Microwave Asparagus And Lemon Risotto Recipes
LEMON ASPARAGUS RISOTTO
Steps:
- For the asparagus: 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 saute pan. Add the stem pieces and cook 5 minutes. Add the garlic and then the asparagus tips. Pour over 1/4 cup/60 ml water, season with salt and pepper and cook until tender, 5 to 15 minutes, depending on the asparagus. (If you like, you can add a sprig of fresh rosemary to the dish with the garlic and asparagus tips, then remove it at the end)
- For the risotto: On a separate burner, in a pot, bring the chicken stock to a simmer. Heat 2 tablespoons of the butter in a saucepan and cook the onions and shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and reduce until almost dry. Add a ladle of stock and cook, stirring, until it disappears. Continue one ladle at a time, until the rice is tender and creamy, about 30 minutes. To serve: Remove from the heat and stir through the asparagus, remaining tablespoon of butter, lemon zest and half the cheese. Taste and adjust the seasoning. Spoon the risotto into bowls and scatter over the remaining cheese.
LEMON ASPARAGUS RISOTTO
Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.
Provided by stefychefy
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
- Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
- Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
- Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g
ASPARAGUS RISOTTO
This was one of my dad's recipes. You can always freeze unused parts of the asparagus for soup or stir frys. This is a quick and easy risotto to make. No fuss no muss you make it in the microwave in one dish. Very, very tasty. I hope you enjoy this dish as much as we do.
Provided by Baby Kato
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Using a 3 quart dish, combine onion, mushrooms, oil and butter.
- Cover and place in microwave on high for 5 minutes.
- Stir in rice, broth, wine and turmeric.
- Cover again and microwave on high for 15 minutes.
- Cut asparagus into 1 inch pieces.
- Next, stir rice mixture and microwave on high uncovered for 10 minutes.
- Now with a fork toss the asparagus into the rice.
- Cover and microwave on high for 5 minutes more.
- Remove the rice from the microwave and let stand (covered), for 5 minutes.
- Stir in the parmesan cheese with fork and season with salt and pepper.
- Enjoy!
Nutrition Facts : Calories 594.7, Fat 16.9, SaturatedFat 6.6, Cholesterol 22.6, Sodium 1425.8, Carbohydrate 87.4, Fiber 4.9, Sugar 3.5, Protein 16.7
ASPARAGUS-AND-LEMON RISOTTO
Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Bring stock to a simmer in a medium saucepan.
- Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
- Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
- Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.
MICROWAVE ASPARAGUS AND LEMON RISOTTO
For the first year of college, my kids only had a microwave to cook with. My daughter especially wanted recipes that would keep her out of the fast food joints!
Provided by Lynette !
Categories Rice Sides
Time 40m
Number Of Ingredients 12
Steps:
- 1. Combine first 4 ingredients in a 2 quart microwave-safe glass bowl. Microwave at High for 3 minutes. Stir in rice; microwave at High 3 minutes
- 2. Stir in stock and wine; microwave at high 16 minutes, stirring for 30 seconds every 4 minutes.
- 3. Add asparagus; microwave at high for 2 minutes. Stir in rind, juice, salt, pepper, and half of the cheese. Top with the remaining cheese.
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