78371 golden mushroom pea asparagus risotto Recipes
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fettuccine (or penne), pancetta, chopped (or bacon) and11 Morefettuccine (or penne), pancetta, chopped (or bacon), asparagus, trimmed , cut on diagonal into 1-inch pieces, fresh green peas, shelled , blanched 1 minute in boiling water, drained (or frozen peas (do not thaw), green onion, thinly sliced, white and pale green parts separated from dark green parts, garlic cloves, pressed, parmesan cheese, finely grated , plus additional for serving, heavy whipping cream, extra-virgin olive oil, lemon juice, fresh, lemon peel, finely grated, italian parsley, fresh, chopped & divided, basil, fresh, thinly sliced, divided30 min, 13 ingredients
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whole wheat pasta , such as rotini, olive oil and11 Morewhole wheat pasta , such as rotini, olive oil, onion, sliced thin, snap peas, cut into 1/2-inch lengths, asparagus, tips only (top inch or so), lemon , juice of, coarse salt , to taste, fresh ground pepper , to taste, butter, sliced mint, minced lemon zest, fresh ricotta, toasted coarsely chopped hazelnuts45 min, 13 ingredients
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water, white asparagus, trimmed, green asparagus, trimmed and6 Morewater, white asparagus, trimmed, green asparagus, trimmed, butter, shallot, thinly sliced, fresh morel mushrooms , halved lengthwise (about 8 oz), kosher salt, divided, extra-virgin olive oil, freshly ground black pepper9 ingredients
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White Asparagus Risotto with Paneed Veal (Emeril Lagasse)olive oil and22 Moreolive oil, white spring onions (white and pale green parts only), finely chopped, spears asparagus, trimmed and sliced into 1/4-inch pieces on bias, arborio rice, dry white wine, chicken stock, unsalted butter, freshly grated parmesan, heavy cream, veal cutlets (about 2 1/2 oz each), essence , recipe follows, eggs, water, saltine crackers , finely crumbled in a blender or food processor, olive oil, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme1 hour 5 min, 23 ingredients
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Risotto with Asparagusasparagus, trimmed and cut into 2-inch pieces and8 Moreasparagus, 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 taste10 min, 9 ingredients
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Tuna, Pea, and Brown Rice Casserolebrown rice, cooked and6 Morebrown rice, cooked, campbell condensed golden mushroom soup, chunk light tuna packed in oil, drained and flaked, frozen peas, cooked and drained, pepper , to taste, dry breadcrumbs, shredded sharp cheddar cheese1 hour 10 min, 7 ingredients
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Risotto With Sausage And Cranberry Beansrisotto with sausage and cranberry beans and16 Morerisotto 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 , optional1 hour , 17 ingredients
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30-Minute Pea and Asparagus Soupchicken stock or 2 1/2 cups vegetable stock, green onions and7 Morechicken stock or 2 1/2 cups vegetable stock, green onions, frozen peas, asparagus spears, salt and black pepper, rindless streaky bacon, vegetable oil, day-old white bread (we used fresh french bread instead), cream (we used 2 slices french goat cheese instead)30 min, 9 ingredients
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Pasta With Peas, Asparagus, Butter Lettuce and Prosciuttobutter, extra virgin olive oil and12 Morebutter, extra virgin olive oil, green onion, white parts cut into 1/4 inch slices and light green cut into 1/2 inch slices, minced shallots, coarse kosher salt, dry white wine, low sodium chicken broth, asparagus , cut into 3/4 inch pieces, shelled fresh peas, campanelle pasta, head butter lettuce, leaves cut into 3/4 inch wide slices, grated parmesan cheese, chopped fresh italian parsley, sliced prosciutto , cut into 1/2 inch wide strips45 min, 14 ingredients
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Rice Salad With Salmon Snow Peas and Asparagusgrain rice, fresh salmon, snow peas, asparagus spears and4 Moregrain rice, fresh salmon, snow peas, asparagus spears, basil leaves , torn, olive oil, rice wine vinegar, reduced sodium soy sauce45 min, 8 ingredients
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Wild Mushroom and Pumpkin Risotto (Ming Tsai)canola oil, minced shallots, chanterelles and15 Morecanola oil, minced shallots, chanterelles, quartered shiitakes, morels, fresh minced thyme, white wine, butter (optional), fine diced pumpkin, five spice, honey, vegetable stock, vegetarian risotto, salt and black pepper to taste, truffle oil for garnish, shiitake chips, for garnish, sliced shiitakes, salt to taste18 ingredients
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Creamy Skillet Penne With Mushrooms and Asparagusolive oil, sliced white mushrooms, salt and11 Moreolive oil, sliced white mushrooms, salt, ground black pepper, shallot, minced, dried porcini mushrooms, rinsed and minced, minced fresh thyme, garlic cloves, minced, dry white wine, water, heavy cream, penne, asparagus, trimmed and cut into 1 inch lengths, grated parmesan cheese1 hour 15 min, 14 ingredients
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