121240 asparagus bocconcini risotto bake Recipes

asparagus, trimmed, chicken broth , preferably reduced salt, shallot, chopped, olive oil, arborio rice (short grain), lemon , zest of, finely chopped, dry white wine, shrimp, salt, fresh ground pepper

asparagus, vegetable broth, extra-virgin olive oil, butter, onion, chopped, arborio rice (italian ), salt and pepper, white wine, parmigiano reggiano cheese, freshly grated

bocconcini (bite-size mozzarella balls), tomatoes, halved, chopped green bell pepper, chopped celery, belgian endive leaves, coarsely chopped arugula , stems included, fresh lemon juice, extra virgin olive oil, chopped fresh basil leaves, salt and freshly ground black pepper

asparagus, trimmed and cut into 1/2-inch pieces, carrots, scraped and diced into 1/4-inch pieces, zucchini, diced into 1/4-inch pieces, yellow squash, diced into 1/4-inch pieces, chicken broth, water, olive oil, divided, butter, divided, onion, minced and divided, minced garlic, arborio rice (1 lb) or 2 1/4 cups short-grain rice (1 lb), dry white wine, freshly grated parmesan cheese, plus more for serving, salt, fresh ground black pepper, chopped fresh mint, grated lemon peel, frozen peas

asparagus spears or 2 (10 oz) packages frozen , thawed or 2 lbs fresh white asparagus, milk or 3 cups light cream, shallot, finely chopped, butter, all-purpose flour, salt, white pepper, ground nutmeg, egg yolks, slightly beaten, parsley, snipped for garnish

asparagus, trimmed and cut into 1 inch pieces, dinner rolls, diced processed american cheese, cooked ham, coarsely chopped, eggs, milk, minced onion, salt, ground black pepper

asparagus, yellow bell peppers, shallots, zucchini, scallions, unsalted butter, eggs, heavy cream, chopped fresh flat-leafed parsley leaves, salt, freshly ground black pepper

asparagus, olive oil, toasted sesame seeds, salt and pepper, lemon

asparagus, trimmed, low sodium chicken broth, extra virgin olive oil, chopped onions, arborio rice, freshly grated parmesan cheese, butter, shaved parmesan cheese

asparagus , rough ends removed, fennel, with stalks trimmed and set aside, olive oil, spanish onion, chopped into 1/8-inch dice, rice , vialone nano or arborio, butter, grated parmigiano-reggiano, italian parsley, finely chopped to yield 1/4 cup

asparagus , rough ends removed, speck, cut into 1/2-inch dice, extra-virgin olive oil, spanish onion, chopped into 1/8-inch dice, rice, unsalted butter, freshly grated parmigiano-reggiano, italian parsley, finely chopped to yield 1/4 cup

asparagus, trimmed and cut into 2-inch pieces, chicken broth, chopped onion, olive oil, uncooked arborio rice, dry white wine, butter, grated parmesan cheese, salt and pepper to taste

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

bocconcini balls (mozzarella balls), baguette, olive oil, anchovies, butter, salt and pepper

asparagus parmesan, fresh asparagus, boiling water with 1/2 tsp. salt, butter, black pepper, grated parmesan cheese, preheat oven to 350*. butter a 1 qt. shallow baking dish., in lg. skillet , add salt to 1/2 in. water and bring to boiling. add, asparagus spears; cover and boil just until tender (8 to 10 min.), drain. (or microwave in a small amount of water for just a minute or, two ), layer half the asparagus in baking dish ; dot with half the butter and, sprinkle with half the pepper. repeat layers. parmesan, cheese over top ., bake 5 min . or until hot.

fresh asparagus or 1 (9 oz) package frozen asparagus cuts, yellow sweet pepper , cut into 1/4 inch wide strips, zucchini , halved lengthwise and cut into 1/4 inch-thick pieces (about 1/2 cup), onion, chopped, bottled roasted red pepper, drained and chopped, reduced-fat mozzarella cheese, shredded, fat-free liquid egg product, refrigerated, nonfat milk, fresh dill or 1 tsp dried dill, salt, ground black pepper, all-purpose flour, parmesan cheese, finely shredded, fresh dill (optional)

asparagus, cooked, potatoes, cooked and sliced, ham, thinly sliced, parsley, chopped, cheese, grated, butter , sauce posted below, salt, nutmeg, pepper, egg yolk, butter, butter , sauce, flour, butter, water or 2 cups asparagus cooking liquid, salt and pepper, egg yolks, beaten (optional) or 1/2 cup cream (optional)

asparagus spears, salt and pepper to taste, butter, soy sauce, balsamic vinegar