Best Pea And Asparagus Risotto Recipes

MUSHROOM, ASPARAGUS AND PEA RISOTTO

Steps:

• In a medium stockpot, add the chicken stock and heat until warm.
• In a large stockpot set over medium heat, heat the oil until shimmering, about 2 minutes. Saute the mushrooms, shallots and asparagus until softened, 4 to 6 minutes. Add the garlic and saute until fragrant, 1 more minute. Add the arborio rice and a pinch of salt. Saute for 2 minutes. Then add the wine and cook until the liquid is absorbed, 2 to 4 minutes. Add the stock 1 cup at a time and cook, stirring after each addition, until all of the liquid is absorbed. Season periodically with salt and pepper to taste. (This process takes about 30 minutes of cooking and constant stirring.)
• Remove the pot from the heat. Stir in the arugula, peas, cream, Parmesan, butter and lemon juice. Top with the mint and serve.

PAN-SEARED HALIBUT WITH WHITE ASPARAGUS RISOTTO AND PEA PURéE

Steps:

• Marinate the halibut:
• In a large bowl or baking dish, whisk together the oil, rosemary, thyme, salt, and pepper. Add the halibut and stir to coat it in the marinade. Cover with plastic wrap and marinate, in the refrigerator, 20 to 30 minutes.
• Make the pea purée:
• In a blender or food processor, blend together the peas, spinach, and lemon juice, stopping and scraping down the sides occasionally, and blending until smooth. Season with salt and pepper and set aside.
• Make the asparagus and risotto:
• Fill a large bowl with ice water.
• In a medium saucepan over high heat, bring salted water to a boil. Add the asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge the spears into the ice water to stop cooking. Drain the asparagus again and pat dry.
• In a medium saucepan sauté pan over moderately high heat, melt 2 tablespoons of the butter. Add the asparagus and toss it in the melted butter. Season with salt and pepper and set aside.
• In a medium saucepan over moderate heat, warm the chicken stock. Keep the stock hot on the stove.
• In a second medium saucepan over moderate heat, warm the olive oil. Add the shallot and sauté, stirring occasionally, until tender. Add the rice and sauté, stirring constantly, until just toasted. Add 1 cup of hot stock and simmer, stirring frequently, until the stock is almost absorbed, about 4 minutes. Add more stock, 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring often, until the rice is tender and the mixture creamy, about 20 minutes longer. Add the remaining 4 tablespoons of butter, Parmesan cheese, chives, and parsley. Season with salt and pepper and keep warm.
• Finish the halibut:
• Preheat the oven to 350°F.
• Remove the halibut from the marinade and pat dry, then roll each fillet in a piece of caul fat. In a large sauté pan over moderate heat, warm the olive oil. Sear the halibut on all sides, then finish in the oven for 3 to 5 minutes.
• To serve:
• Divide the risotto among 4 plates. Top with asparagus and halibut, and drizzle with pea purée.

ASPARAGUS, PEA AND SAFFRON RISOTTO (WITH SHRIMP) RECIPE - (4.6/5)

Steps:

• If using shrimp, use 2-3 large pieces per serving. Remove the tail, place in a small bowl and drizzle with a little olive oil, a splash of white wine, a squeeze of lemon juice, one small clove of freshly minced garlic, and a little salt and pepper and set aside. Heat chicken stock in medium saucepan. In a separate saucepan, heat garlic and and shallots in olive oil over medium-low heat, stirring frequently, until fragrant. Add rice and stir to coat for a few seconds. Add wine and a half cup of chicken stock. Stir frequently until liquid is mostly absorbed, then add another half cup of stock and saffron. Allow to absorb, and then add another half cup of stock, repeating the process until the stock has been mostly absorbed (about 20-25 minutes). Rice should be tender but slightly firm, and risotto should have a thick creamy consistency. Meanwhile (within 10 minutes of the risotto being ready): In a small skillet, heat about 1 Tbsp olive oil, and 1 small pat of unsalted butter. Saute the asparagus until just al dente--about 7 minutes. Set aside. In the same pan, cook the shrimp until pink-- about 2 minutes per side. Once the risotto is finished, remove from heat and stir in lemon juice**, lemon zest, parmigiano reggiano, asparagus and frozen peas. Add salt to taste. Garnish with grated cheese and lemon zest. Top with shrimp, if serving. **add about 1/2 the lemon juice, and taste. Add more, if you prefer for the lemon citrus taste to come through.

GOLDEN MUSHROOM, PEA, AND ASPARAGUS RISOTTO (VEGAN)

Steps:

• In a medium saucepan, place the vegetable stock and bring to a boil.
• Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling vegetable stock and cook the asparagus in the stock for 2 minutes to blanch them.
• Remove the strainer from the stock and set the asparagus aside. Reduce the heat of the stock to low.
• In a large saucepan, saute the onion in the olive oil for 3 minutes to soften. Add the mushrooms and garlic and saute the mixture an additional 3 minutes.
• Add the Arborio rice, stir well to coat it with the sauteed vegetable mixture, and cook an additional 2 minutes while stirring constantly or until rice turns opaque.
• Add the white wine (or use some of the stock if omitting) and saffron threads, season to taste with salt and pepper, and stir well to combine. Reduce the heat to low and cook the mixture while stirring occasionally until all of the liquid has been absorbed.
• Add 1/2 cup of the simmering vegetable stock and continue to cook, while stirring occasionally, until all of the stock has been absorbed.
• Repeat the procedure of adding a 1/2 cup of simmering stock, stirring, and cooking until fully absorbed before adding additional stock, until all but a 1/2 cup of stock remains.
• Add the blanched asparagus, along with the remaining ingredients, and stir well to combine. Cook the mixture an additional 2-3 minutes while stirring constantly, adding the remaining stock, as needed, so that the rice is tender and the risotto has a creamy consistency.
• Taste and adjust the seasonings, as desired.

FRESH MOREL, ASPARAGUS AND SWEET-PEA RISOTTO

Steps:

• Cook the asparagus in boiling, salted water until tender, about 10 minutes. Drain and refresh under cold running water. Cut diagonally into 1/4-inch slices and set aside. Heat 1 tablespoon of butter in a medium skillet over medium heat. Add the mushrooms and saute until soft, about 10 minutes. Season with 1/4 teaspoon of salt and pepper and set aside.
• Bring the broth to a boil in a medium saucepan, reduce heat and keep at a low simmer. Meanwhile, in a large saucepan, heat 2 tablespoons of butter with the olive oil over medium-low heat. Add the shallots and garlic and saute until soft, about 5 minutes.
• Stir in the rice with a wooden spoon, turning to coat well. Cook, stirring constantly, for 4 minutes. Stir in the wine, raise the heat to medium and cook until the wine is absorbed, about 1 minute.
• Begin adding the broth 1/2 cup at a time, stirring constantly and adding more broth as it is absorbed by the rice. Adjust heat so rice and broth cook at a steady simmer. After about 15 minutes, the rice should be somewhat tender and some broth should be left.
• Cook for another few minutes, adding more broth as needed, until the rice is al dente. Stir in the asparagus, the mushrooms, the peas, the chives and 1 tablespoon of butter. Season with 2 teaspoons of salt and pepper. Divide among 6 shallow bowls and garnish with the chervil. Serve immediately.

BIBA'S ASPARAGUS, ARTICHOKE, AND PEA RISOTTO

Steps:

• Bring a small saucepan of water to a boil. Add salt. Add the asparagus tips, and cook until tender but still firm to the bite, 1 to 2 minutes, depending on size. Drain asparagus, and set aside.
• If using fresh peas, bring another small saucepan of water to a boil. Add salt and peas, and cook until tender but still firm to the bite, 5 to 10 minutes, depending on size. Drain peas and set aside. (Asparagus and peas may be cooked several hours ahead.)
• Heat the stock in a medium saucepan, and keep warm over low heat.
• Heat 3 tablespoons of the butter in a large skillet over medium heat. When the butter foams, add the onion, and cook, stirring, until onion begins to color, 3 to 4 minutes. Add the rice, and stir until it is well coated with the butter and onion, about 1 minute. Add the wine, and stir until it is almost all reduced. Add about 1/2 cup of the hot stock, or just enough to barely cover the rice. Cook, stirring, until the stock has been almost completely absorbed. Continue cooking and stirring the rice in this manner, adding 1/2 cup stock at a time, for about 15 minutes. At this point, the rice should be tender but still a bit firm to the bite.
• Stir the artichokes, asparagus, and peas into the rice, and season lightly with salt. Add the remaining tablespoon butter and the cheese. Mix quickly for 1 to 2 minutes until the butter and the cheese have melted and the rice has a moist, creamy consistency. Taste, and adjust the seasoning; serve immediately with additional cheese sprinkled on top, if desired.

MINTED PEA AND ASPARAGUS RISOTTO

Steps:

• Heat a 2-quart sauce pot over medium-high heat. Melt the coconut oil, then add the onion, cook until translucent, about 2 minutes. Reduce the heat to medium, stir in the rice and cook for an additional 2 minutes. This toasts the rice and gives it a wonderful nutty flavor. Pour in the white wine and allow it to reduce by half before adding 12 ounces of stock. Stir often and allow the rice to absorb most of the liquid before adding more. Continue cooking the rice, adding the liquid in 4-ounce increments and remembering to stir often.
• When the rice feels just about fully cooked add the asparagus and continue to cook. At this point the rice should be thick and creamy. Add the peas, stir to combine, and heat through. Season with the salts, black pepper, and stir in the mint and coconut butter. Serve immediately.

SEARED SOLE WITH MOREL MUSHROOMS AND PEA AND ASPARAGUS RISOTTO

Steps:

• Soak mushrooms in hot water until soft, about 20 minutes. Drain well. Heat oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Working in 2 batches, add to skillet. Cook 2 minutes; turn and cook until fish is opaque in center, about 2 minutes longer. Transfer fish to plate; tent with foil to keep warm. Add mushrooms, shallots and garlic to skillet; saute 1 minute. Add wine to skillet; bring to boil, scraping up browned bits. Add stock and thyme and boil until slightly thickened, about 13 minutes. Reduce heat to low; discard thyme. Add butter 1 tablespoon at a time, whisking until melted before adding next piece. Stir in chives. Remove from heat. Season sauce with salt and pepper. Spoon risotto onto center of plates. Top each serving with 2 sole fillets. Spoon morel sauce onto plates around risotto and serve immediately.

ASPARAGUS AND PEA RISOTTO

Steps:

• Melt margarine in large pan and add the shallots, onions, and garlic, coating them well and sweating them on a low heat for about 1-2 minutes
• add the arborio rice stirring well ensuring all the grains are well coated. Add more margarine if necessary.
• Keep on a low heat and keep stirring until the rice starts to turn translucent (can take about 15 minutes).
• Add a small quantity of wine at a time and it will quickly be absorbed as you keep stirring. Continue until all the wine has been added and absorbed.
• Next do the same with the half of the stock, just gradually add a little at a time and add more until it has been absorbed. Now add the ground pepper and a little salt, then the asparagus
• Start adding the remainder of the stock, the peas and the 3/4 of the grated parmesan, stirring continually.
• Keep stirring until all the stock has been absorbed. The risotto should have a creamy consistency, with the rice and vegetables cooked 'al dente'.
• If more cooking is required, just add a little more stock and keep stirring.
• Serve right away, garnished with the remainder of the grated parmesan and a few sprigs of parsley.
• Serve up with a nice glass of chilled white wine.

MUSHROOM, ASPARAGUS AND PEA RISOTTO

Steps:

• In a medium stockpot, add the chicken stock and heat until warm.
• In a large stockpot set over medium heat, heat the oil until shimmering, about 2 minutes. Saute the mushrooms, shallots and asparagus until softened, 4 to 6 minutes. Add the garlic and saute until fragrant, 1 more minute. Add the arborio rice and a pinch of salt. Saute for 2 minutes. Then add the wine and cook until the liquid is absorbed, 2 to 4 minutes. Add the stock 1 cup at a time and cook, stirring after each addition, until all of the liquid is absorbed. Season periodically with salt and pepper to taste. (This process takes about 30 minutes of cooking and constant stirring.)
• Remove the pot from the heat. Stir in the arugula, peas, cream, Parmesan, butter and lemon juice. Top with the mint and serve.

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).

PEA AND ASPARAGUS RISOTTO

Steps:

• Bring stock to simmer in large pot; reduce heat to low. Heat olive oil in heavy large saucepan over medium heat. Add asparagus, peas and shallots; saute until shallots are soft, about 4 minutes. Stir in rice. Add hot stock 1 cup at a time and stir constantly until liquid is absorbed. Continue cooking, adding more stock as liquid is absorbed and stirring frequently, until rice is tender but still firm to bite and mixture is creamy, about 25 minutes. Stir in cheese and parsley; serve.

ASPARAGUS AND PEA RISOTTO IN THE INSTANT POT

Steps:

• Turn the pot to sauté. Once hot, add the butter and melt. Add in the leeks, along with a good pinch of salt. Sauté over medium heat for about 5 minutes, until translucent.
• Add the garlic and sauté for about another minute.
• Add the rice, and stir to coat in the butter and leek mixture
• Add the wine, and cook until the liquid has almost all disappeared, about 1 minute.
• Add 4 cups of the stock (set aside the extra 1/2 cup). Pop on the pressure cooker lid, turn the pot to high pressure for 6 minutes.
• After 6 minutes, use the quick release valve on your cooker to release the pressure. Remove the lid and add in the extra stock, parmesan, 1 tbsp butter, peas and chopped asparagus. Add salt and pepper to taste, stir to combine and then pop on the lid for about a minute to allow the peas and asparagus to heat through.
• To serve: place the risotto into bowls, add a squeeze of fresh lemon on top, some fresh parmesan cheese and a handful of arugula.

ASPARAGUS AND PEA RISOTTO

Steps:

• -Add oil, butter, leeks and fennel and cook until tender. -Add white wine and rice. Cook together until wine has been absorbed. -Add chicken stock 1 ladle at a time until it is absorbed. -After 15 minutes of cooking add vegetables, lemon zest, 2 t. salt and pepper. -Continue adding stock. NEXT- Whisk the lemon juice and mascarpone cheese in a bowl. Add mixture, chives and parmesan cheese when risotto is fully cooked and ready to serve.