FRESH MOREL, ASPARAGUS AND SWEET-PEA RISOTTO
Provided by Molly O'Neill
Categories dinner, side dish
Time 1h
Yield Six servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 9 grams, Carbohydrate 82 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1175 milligrams, Sugar 9 grams, TransFat 0 grams
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Peyton Dickerson
[email protected]This recipe was a disaster! The risotto was gummy and the flavors didn't come together. I won't be making this again.
babalola omolara
[email protected]The risotto was a bit bland. I think I'll add some more salt and pepper next time.
Mulu Meseret
[email protected]This risotto was a bit too rich for my taste. I think I'll use less butter next time.
Sienna Vazquez
[email protected]I'm not a huge fan of asparagus, but I really enjoyed it in this recipe. The morels and peas helped to balance out the flavor.
Roland Steve
[email protected]This was my first time making risotto, and I'm so glad I tried this recipe. It was easy to follow and the results were amazing. I'll definitely be making this again.
Asanfo Asanfo
[email protected]I love how versatile this recipe is. I've made it with different types of mushrooms and vegetables, and it's always delicious. It's a great way to use up whatever's in season.
Afuye Ayomide
[email protected]This risotto was so easy to make! I had it on the table in under an hour. It's a great weeknight meal that's both delicious and nutritious.
Juan Moran
[email protected]I added a bit of white wine to the risotto and it really enhanced the flavor. I also used a смесь сыров instead of Parmesan, which gave it a nice tangy flavor.
Kiran Dahal
[email protected]I'm a vegetarian, so I omitted the bacon from this recipe. It was still delicious! The vegetables were perfectly cooked and the risotto was creamy and flavorful.
Rajjak Ahmed
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The end result was a delicious and impressive dish that I'm sure to make again.
Boniface Agu
[email protected]I made this for a dinner party and it was a hit! Everyone loved the unique flavor combination and the elegant presentation. I'll definitely be making this again for special occasions.
Zain Ur rehman
[email protected]This was my first time cooking with morels, and I was pleasantly surprised. They added a lovely earthy flavor to the dish. I also loved the pop of color from the asparagus and peas.
Similoluwa smith
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The flavors were so well-balanced and the texture was perfect. I'll definitely be making this again.
Paul Jamison
[email protected]This risotto was a delight! The morels, asparagus, and peas came together perfectly, and the creamy sauce was divine. I followed the recipe exactly and it turned out beautifully. Highly recommend!