79122 asparagus parsley pesto risotto Recipes

asparagus, trimmed, chicken broth , please see the note below, butter, onion, finely chopped, arborio rice, sun-dried tomatoes packed in oil, drained or 2 sun-dried tomatoes, reconstituted, parmesan cheese, grated, fresh parsley, chopped, pepper

asparagus, trimmed, extra virgin olive oil, salt and pepper, to taste, sliced leeks (white and light green parts only ), arborio rice or 1 cup short-grain rice, chicken broth, freshly grated parmesan cheese, chopped fresh parsley, lemon zest, lemon juice, freshly ground coarse black pepper, lemon, sliced

ripe plum tomatoes, asparagus spears , rough ends removed, olive oil, light soy sauce, mixed packed cilantro (or combination) or 1 cup basil (or combination) or 1 cup parsley (or combination) or 1 cup mint (or combination), pecans , roasted chopped, olive oil, garlic cloves, mined, pepper, salt, ricotta cheese

fresh asparagus, ends trimmed, prepared basil pesto, garlic cloves, minced, olive oil, kosher salt, black pepper, parmesan cheese

salt, spaghetti, garlic cloves, chopped (or grated ), flat leaf parsley, extra virgin olive oil, plus 3 tbsp, divided, ground black pepper, pine nuts or 1/4 cup sliced almonds, dry breadcrumbs, lemon , zest and juice of, grated pecorino cheese, tomatoes, seeded and chopped

parsley leaves, garlic cloves, pine nuts, lemon juice, grated pecorino romano, olive oil

fresh flat-leaf parsley leaves, toasted pine nuts, grated fresh parmigiano-reggiano cheese, extra-virgin olive oil, salt

parsley leaves, capers, drained, water, fresh lemon juice, extravirgin olive oil, anchovy paste, freshly ground black pepper, garlic clove, minced, crumbled feta cheese, fat-free mayonnaise, sourdough bread, trimmed arugula, sliced simply roasted pork (about 12 oz), roasted red bell peppers, drained

spaghetti, fresh parsley sprigs, blanched almonds, garlic cloves, minced, grated parmesan cheese, butter, melted, salt and pepper to taste

fresh parsley, olive oil, freshly grated parmesan cheese, toasted pine nuts, garlic, minced, asparagus, penne pasta, sweet red pepper , cut into thin strips, sun-dried tomato packed in oil, drained and cut into small pieces, boneless chicken breasts

olive oil, asparagus, trimmed, smokey paprika, onion, roughly chopped, garlic cloves, crushed, ripe plum tomatoes, roughly chopped, fat red chili pepper, seeded and finely chopped, caster sugar, risotto rice, boiling water, saffron strand, salt & freshly ground black pepper

extra-virgin olive oil, carnaroli rice, shallots, thinly sliced, garlic, thinly sliced, saffron threads, white wine, fish or vegetable stock, green prawns, peeled and cleaned, asparagus spears, butter, chopped parsley leaves, sea salt

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

boneless, skinless chicken breasts (about 3), olive oil, salt, fresh-ground black pepper, asparagus , tough ends snapped off and discarded, garlic, water, loosely packed parsley leaves, lemon juice, heads bibb lettuce (about 1 1/2 lb in all), torn into bite size pieces (about 4 1/2 quarts)

garlic, peeled, salt, fresh green beans, trimmed and cut into 2-inch pieces, lemons , zested, fennel seed, fresh thyme, leaves stripped and finely chopped, fresh rosemary, leaves stripped and finely chopped, a handful flat-leaf parsley, finely chopped, extra-virgin olive oil, divided, black pepper, boneless skinless chicken breasts, boneless, skinless chicken thighs, asparagus spears, prosciutto, basil leaves, about 20 leaves, fresh mint leaves , 5 to 6 stems stripped of their leaves, a handful pine nuts, 3 to 4 tbsp, lightly toasted and cooled, grated parmigiano-reggiano, cannellini beans, rinsed, garbanzo beans, rinsed

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

asparagus spears (1 bundle), fat-free miracle whip, pesto sauce, sourdough bread, toasted, ham, tomatoes, lowfat mozzarella cheese, fresh ground black pepper