Best Risotto With Asparagus Recipes

ASPARAGUS RISOTTO

Steps:

• Heat the stock: Heat the stock in a small saucepan until it comes to a low simmer.
• Add the wine: Add the white wine. Slowly stir, allowing the rice to absorb the wine.
• Stir in the Parmesan, remaining butter, add salt, pepper: Turn off the heat. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.

LEMON ASPARAGUS RISOTTO

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.

CREAMY PARMESAN RISOTTO WITH ASPARAGUS

Steps:

• Lightly coat the steaming tray of the rice cooker with cooking spray. Place asparagus in steaming tray, reserve.
• Place butter and olive oil in the rice cooking bowl, turn on and wait one minute. Stir in the chopped onions anc arrots and cover, cook 1 minute.
• Add the rice; stir to coat completely. Cover and cook 2 minutes.
• Stir in the wine; cover. Cook 2 to 3 minutes, until wine is completely absorbed.
• Add the water or stock; stir.
• Cover and cook 25 minutes, stirring 2 or 3 times during cooking.
• Place the asparagus filled steaming tray on the rice cooking bowl and cover. Cook until the rice cooker switches to "warm, about 5 minutes longer.
• When the rice cooker switches to "warm", stir in the heavy cream, Parmesan and white pepper. Replace the steaming tray over the rice cooking bowl and let stand on "warm" for 5 to 10 minutes.
• Stir the steamed asparagus into the risotto.

ASPARAGUS-AND-LEMON RISOTTO

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.

RISOTTO WITH ASPARAGUS

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.

ASPARAGUS RISOTTO WITH PINE NUTS

Steps:

• On medium heat, add butter and olive oil to pan and swirl until entire pot is coated.
• At the same time, bring broth to a simmer in a separate pot.
• Add onion and stir; sauté for 2 minutes.
• Add chopped rosemary, Italian parsley, and pine nuts.
• Sauté for 3 more minutes.
• Add garlic and rice and sauté for 1 more minute.
• Be sure not to let the garlic brown.
• Add the wine and cook until absorbed, about 30 seconds.
• Add ¾ of the simmering broth and stir.
• Watch over rice carefully.
• When most liquid has been absorbed, add the rest of the broth.
• Simmer the rice for 10 minutes, stirring frequently.
• (NOTE: If the rice begins to stick to the bottom of your pan, add more water, 1/2 cup at a time until absorbed. You need to add more water if no liquid is visible in the pan, 1/2 cup water until absorbed.) Meanwhile, wash, trim asparagus and discard ends.
• Cut off asparagus tips.
• Chop remaining asparagus stalks into bite sized pieces.
• Add ½ of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.
• Add asparagus tips and continue stirring often, adding more liquid as needed, cooking until rice is tender and mixture is creamy; about 8-10 more minutes.
• Add 1/2 cup parmesan cheese and cream and stir.
• When blended, remove from heat.
• Serve with salt, pepper and additional Parmesan to taste.

ASPARAGUS RISOTTO

Steps:

• Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
• Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

CREAMY ASPARAGUS RISOTTO

Steps:

• Bring the stock to a simmer in a medium pot, and then set aside. Melt 1 1/2 tablespoons of the butter in a large saucepan and cook the shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and simmer until reduced to almost dry. Ladle the stock into the rice slowly, stirring until it disappears each time. Remove the saucepan from the heat and add the mascarpone and Parmigiano, stirring until well blended.
• Prepare a bowl of ice water. Bring a pot of salted water to a boil. Blanch the asparagus tips and stems until al dente, and then dip in ice water for 2 to 3 seconds. Place the stems in a food processor and add the creme fraiche and lemon juice. Puree the mixture until thick and smooth. Saute the tips in the melted butter over medium-high heat until well coated, about 1 minute.
• To serve, place a small amount of puree into a bowl, spoon some risotto over, and garnish with asparagus heads and fresh melissa, hyssop and garlic. Sprinkle sea salt on top to taste.

RISOTTO WITH ASPARAGUS AND SUN-DRIED TOMATOES

Steps:

• NOTE:.
• Zaar won't let me enter this in the ingredients section, so the 6 cups of chicken broth should actually consist of the cooking water from blanching the asparagus, and then adding enough chicken broth to measure the 6 cups.
• Blanch the asparagus in a large skillet or pan of rapidly boiling water 2-3 minutes or until vivid green. Remove the asparagus from the pan and reserve the cooking water. Measure the cooking water and add stock to equal 6 cups and pour into a saucepan set over low heat. Allow to come to a low simmer.
• Cut the asparagus into 1-inch pieces. Melt the butter in a large pot set over medium heat and add the chopped onion, rice, and all the asparagus except the tips. Stir this mixture until the rice and vegetables are coated and the onion becomes translucent.
• Add 1/2 cup of the simmering broth and cook, stirring until the liquid is absorbed. Continue adding the broth slowly, 1/2 cup at a time, stirring until it is absorbed. Work slowly and do not add more broth until the previous 1/2 cup is fully absorbed. Work until all the broth is absorbed. Taste the risotto; it should be firm but not hard and the mixture creamy. If it is still tough, you may need to add more broth (bring to a simmer first).
• Off the heat, gently stir in the reserved asparagus tips along with the remaining ingredients. Serve immediately.

ROASTED ASPARAGUS RISOTTO

Steps:

• Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered at 400° until crisp- tender, stirring occasionally, 20-25 minutes., Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus., In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, pepper and salt. Cook and stir until all the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes., Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.