Best Spring Asparagus Risotto Recipes

ASPARAGUS AND SPRING PEA RISOTTO

Steps:

• 1) bring saucepan to boil. Add asparagus stalks and cook 5 min until quite soft. Rinse under cold water. Place cooked asparagus in food processor with just enough water to puree until almost smooth; set aside. 2) Cook half the fresh peas for 3-4 min in boiling water. Add these peas to asparagus puree mixture, and allow machine to puree asparagus/pea mixture for a few seconds until mostly smooth. 3) Heat broth in medium saucepan over low. Add olive oil and margarine in large heavy bottomed saucepan over med. heat. Add shallots, stirring 3-5 minutes until softened. 4) Add rice to pan; stir the rice or farro for 2-3 minutes,until grains are well coated with oil (rice will be translucent, with a white dot in the centers. Add wine and stir until absorbed. 5) Add warmed broth a ladelful at a time, stirring frequently, after each addition. Wait until broth is almost completely absorbed before adding more. 6) After 20-30 min, add remaining asparagus timp, continuing to add broth. In 5 minutes begin tasting rice - keep adding broth as needed. When rice/grain almost tender to the bite, but slightly firm in the center (farro/spelt will retain firmness), and looks creamy, add remaining whole peas and stir in asparagus-pea puree. (took farro the full 6 cups + some extra water added to get to right consistency).

SPRING ASPARAGUS RISOTTO

Steps:

• In a large saucepan, heat broth over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
• In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minute. Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes. Add the wine and stir until it is absorbed. Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center. Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started. When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
• Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.
• Makes over 4 cups.Nutritional information for asparagus provided by Heather K Jones, RD.

SPRING RISOTTO WITH SCALLOPS AND ASPARAGUS

Steps:

• Steam the asparagus briefly, drain, and set aside. For thin asparagus, this will take only 3 to 5 minutes. It should be bright green in color and just slightly tender (not hard). Do NOT overcook asparagus.
• In a medium saucepan, bring 3 cups of lightly salted water to a boil. Add the scallops to the water and cook (poach) until white and firm. Drain, set aside, and keep warm.
• In a separate saucepan, heat the broth. In a skillet, melt the butter over medium heat. Add the onion and saute until soft. Add the rice to the onion, reduce the heat, and stir for 3 minutes. Add the hot broth, ½ cup at a time, stirring until the liquid is absorbed before adding more. Continue cooking and stirring for about 20 minutes, or until the rice is tender. Remove the rice from the heat.
• Add the cream, Parmesan, scallops, and asparagus. Season with salt and pepper.