Best 2 Roasted Asparagus Risotto Recipes
Roasted Asparagus Risotto: A Delightful Fusion of Freshness and Comfort
Prepare to tantalize your taste buds with the exquisite Roasted Asparagus Risotto, a culinary masterpiece that harmoniously blends the vibrant flavors of spring asparagus with the comforting creaminess of Arborio rice. This delectable dish is not only a feast for the palate but also a visual delight, showcasing the vibrant green hues of the asparagus against the rich, golden backdrop of the risotto. As you savor each spoonful, you'll embark on a journey of flavors, from the subtle sweetness of the roasted asparagus to the savory depth of the Parmesan cheese, all perfectly balanced by the creamy texture of the risotto. This delightful dish is perfect for both casual gatherings and special occasions, offering a delightful symphony of flavors that will leave your guests craving for more. So, let's embark on a culinary adventure and discover the secrets behind this extraordinaryRoasted Asparagus Risotto.
ROASTED ASPARAGUS RISOTTO
This recipe's wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. They'll be ready to stir into the risotto by the time the rice is done. -Deonna Mazur, Buffalo, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 311 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.
PHEASANT WITH RISOTTO, GRILLED ASPARAGUS, AND ROASTED CAULIFLOWER
Categories Poultry Roast Sauté Asparagus Cauliflower Anniversary Engagement Party
Yield Makes 4 servings
Number Of Ingredients 28
Steps:
- Prep the pheasant:
- Remove both breasts from the pheasant and season all over with sumac, salt, and pepper. Cover and refrigerate the breasts while you make the risotto and vegetables. If desired, use the rest of the pheasant to make stock to cook the risotto in.
- Make the risotto:
- In a medium saucepan over moderate heat, warm the stock. Keep hot.
- In a second medium saucepan over moderate heat, warm the oil. Add the fennel and leek and sauté until tender. Add the wine and simmer the mixture until nearly dry. Add the rice and sauté, stirring, until lightly toasted. Add about 1 ladle's worth of hot stock and cook, stirring frequently, until absorbed. Continue adding the stock, 1 ladle's worth at a time, and cook, stirring frequently, until all the stock is absorbed and the risotto is creamy and tender but still al dente. Stir in the butter, season with salt and pepper, and keep warm.
- Grill the asparagus:
- In a medium bowl, toss together the asparagus, oil, salt, and pepper. Heat a grill pan over moderate heat then add the asparagus and grill until tender. Alternatively, toss the asparagus, oil, salt, and pepper together on a large baking sheet and roast in a 500°F oven until tender.
- Roast the cauliflower:
- Preheat the oven to 500°F.
- On a large baking sheet, toss together the cauliflower, oil, salt, and pepper. Roast until tender and caramelized.
- Finish the pheasant:
- In a large sauté pan over moderate heat, warm the oil. Add the pheasant and sear, flipping once, until both sides develop a rich brown color. Add the butter and sage and once the butter melts, use it to baste the breasts. Continue cooking until an instant read thermometer inserted into the thickest part of the pheasant (do not touch the bone) registers 165°F. Let the pheasant rest briefly then cut each breast in half.
- To serve:
- Divide the risotto, asparagus, and cauliflower among 4 plates. Top each with 1/2 pheasant breast and garnish with the reserved fennel fronds, if desired.
Tips:
- For the best risotto, use high-quality Italian arborio rice. It has a high starch content that helps create a creamy texture.
- Don't rinse the rice before cooking. Rinsing removes the starch, which is essential for creating a creamy risotto.
- Use a heavy-bottomed pot or Dutch oven to cook the risotto. This will help distribute the heat evenly and prevent the rice from sticking.
- Add the liquid to the risotto gradually, stirring constantly. This will help the rice absorb the liquid evenly and prevent it from becoming too soupy.
- Cook the risotto until it is al dente, with a slight bite to it. Overcooked risotto will be mushy and bland.
- Stir in the roasted asparagus and Parmesan cheese just before serving. This will help the asparagus retain its鮮明flavor and the Parmesan cheese will add a rich, nutty flavor.
Conclusion:
Roasted Asparagus Risotto is a delicious and elegant dish that is perfect for a special occasion. It is easy to make, but it does require some time and attention. By following the tips above, you can create a creamy, flavorful risotto that will impress your guests.
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