spring risotto

A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining

Saffron risotto

1.2 litres/2 pints chicken stock

tbsp butter

olive oil

onion

arborio risotto rice

milliliters Fino sherry or dry white wine

saffron

rocket salad, to serve (optional)

Heat the stock in a pan over a very low heat &ndash; have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it&rsquo;s absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it&rsquo;s absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.

Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.

Lemony Asparagus Risotto with leeks and basil-light and creamy with vibrant color and flavor, perfect for spring! A tasty vegetarian meal, or beautiful base for fish, seafood or mushrooms!  Makes 5 cups (Serves 2-3 as a main dish, or 4-5 as a side dish)

Lemony Asparagus Risotto

asparagus

leek (or white onion, diced)

olive oil, divided

garlic cloves, rough chopped

arborio rice

white wine, optional-

basil leaves (or sub part Parsley)

lemon, zest and some juice

salt, more to taste

pepper

lemon

Read the directions all the way through so you get a general idea of things here. 🙂

Bring a small pot of water to boil on the stove to blanch asparagus.

Prep the asparagus

Cut the fibrous ends off the asparagus and discard. (You can tell where this is by breaking an end off with your fingers, usually about an inch from bottom- and using this as a guide, cut the rest to match. Toss all the fibrous ends.)  Cut the pretty tips off (about 1 1/2 inches) and set them aside.  Cut the &#8220;middles&#8221; into 1-inch pieces. Take 1 1/2 cups of the &#8220;middles&#8221; and set aside (to blanch and blend into a creamy asparagus sauce) which we will stir into the risotto at the end to give it it&#8217;s beautiful vibrant color and creamy texture. Add any remaining &#8220;middles&#8221; to the tips and keep these set aside. So you&#8217;ll have two piles of asparagus,  1 1/2 cups of the &#8220;middles&#8221;  and one with the tips and leftover middles.

BLANCH AND BLEND

In the small pot of boiling water, blanch the 1 1/2 cups of asparagus &#8220;middles&#8221; (without the tips), until tender and vibrant, about 5 minutes depending on size. Drain, but reserve 1 cup of the cooking liquid. Blend the blanched asparagus with the 1 cup cooking liquid, 2 tablespoons oil and the basil leaves until silky smooth, either in a blender or using an immersion blender. Set this aside to add to the risotto at the end.

Start Risotto

Thinly slice leeks into half-moons, and rinsing away any dirt, strain. (Rinsing will also help soften them.) Heat 2 tablespoons olive oil in a pot or dutch oven over medium heat. Add leeks and saute until softened, 5-6 minutes. Add garlic, cook 2 minutes, until fragrant.

Add arborio rice and stir to coat, one minute. Deglaze with white wine (if using) and cook the wine  off. Add 1 cup hot veggie broth, scraping up any browned bits, bring to a gentle simmer, over med-low heat stirring occasionally, letting the rice absorb the all the broth.

Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often. ***At the same time that you add the last cup of broth, add the pile of asparagus with the tips, letting them cook in the risotto 3 minutes or so. At this point, rice should be creamy yet slightly al dente.

Combine

Stir in blended asparagus-basil &#8220;sauce&#8221;, add the salt, pepper, a squeeze of lemon juice and taste. Adjust salt, pepper and lemon to taste. (Pecorino will add more depth and flavor here.)  Heat gently over low heat letting it thicken a bit if you like, but taking care not to cook too long here, or you&#8217;ll lose the vibrant color.

Divide among bowls, garnish with pecorino cheese, lemon zest and chili flakes or a drizzle of the optional leek oil.

Top with a piece of roasted fish, sauteed shrimp, grilled chicken or sauteed mushrooms if you like.

Fantastic! What a wonderful spring treat. I topped with a small filet of seared Chilean sea bass. Served with a crisp Pinot Gris. Definitely company worthy! Outstanding!!!

Great recipe! I dislike asparagus but my husband loves it so I thought I’d give this one a try. Delicious! I added some pecorino and topped with pan seared salmon. Thank you for another lovely recipe !

My 20 months year old son approves. He ate a bowl with some cold smoked salmon.

Thanks for the inspiration.
Greetings from Denmark

Absolutely delicious! Served with grilled chicken. Will be a repeat for sure.

This was a big hit with the family! It tastes just like spring. The mushrooms on top were the most perfect addition.

That was amazing - thank you!
Family loved it too.
Had some salmon and baked zucchini spears with it - delicious!

Delicious.  It was my first time making risotto.  I defaulted to rinsing the rice which I found was ill advised, after the fact.  I also added all four cups of broth which made it soupy once the asparagus basil sauce was added.  I chose to serve it as soup along side broiled salmon rather than risk losing the brilliant, Spring green colour. My carnivore, who avoids vegetables if at all possible, said I could make it any time.  High praise indeed.

I found this recipe looking for ideas for a food swap with a bunch of friends, all of whom are vegetarian and vegan. This recipe is perfect! It’s sssoooo tasty!! I paired it with fried mushrooms and walnuts for them, and roast salmon with lemon and basil for us.

Almost impossible to stop eating this.  Could be dangerous :-)

I use Better Than Bullion veggie paste which always adds a good taste.  It's important to follow directions and simmer the rice slowly so it takes up the liquid.  I forgot the fresh basil and used dried instead.  No doubt the fresh herb would have contributed more.  I also want to add the mushrooms next time.  Delicious recipe..  Oh, the chili flakes was a great idea as well.  Just a tad though.

Followed the instructions exactly and it turned out perfect.  Absolutely enjoyed this dish. I did include the mushrooms and chopped up fresh ginger which gave it a wonderful kick to it.  This one will be on my once per month lunch/dinner menu!

Very nice recipe. Came out very well! I wished the asparagus middles + basil mix was a bit more veggie-forward and fragrant. Added a lot of liquid, but not a lot of taste.

Yummy as always!
I made my risotto in the instant pot while I made the sauce. I ended up with a ton of leftover sauce, any ideas on what could I use it for??

Superb! Made exactly as directed with asparagus directly out of our garden. Served with the Maitake mushrooms and pine nuts as suggested. The pecorino is a must!

I just made this and it is AMAZING! Thank you for this delicious recipe!

I just made this, and wow. My only modifications - I put pecorino in the asparagus sauce directly and a lot of lemon rind for more lemonyness.
Praise to the culinary goddess Sylvie and her delicious recipe here!

My boss really love this recipe because they are vegetarian and easy to cook and affordable.

Made this tonight with salmon that was encrusted in everything bagel seasoning. It was delicious! Only change I would make next time is use half a lemon so the risotto’s garlicky asparagus can stand out more.

https://content.jwplatform.com/videos/yRhkVRXM.mp4

This Asparagus Risotto is lemony & creamy yet light and flavorful – delicious on its own as a vegetarian main, or a beautiful base for fish, seafood or mushrooms. Vegan-adaptable and Gluten-free. Video.

Savory Mushroom with Risotto is a creamy risotto with juicy perfectly seared scallops marinated in garlic and fresh herbs - it&#39;s delicious!

Mushroom Risotto with Scallops

Chicken Stock (, or vegetable broth)

Sea Scallops

tbsps Salted Butter

tbsps Olive Oil

tsps Onion Powder

tsp Garlic Powder

tsp Parsley (, fresh)

Yellow Onion (, diced)

Garlic (, diced)

Mushrooms (, sliced)

tbsp Thyme (, fresh)

tbsp Rosemary (, fresh)

Arborio Rice

Dry White Wine

Parmesan

Milk

Lemon

Salt and Pepper

Add chicken broth to a large saucepan over low heat.

Pat the scallops dry and then add onion powder, garlic powder, parsley, and salt and black pepper.

In a large skillet, warm olive oil and 2 tbsps of butter over medium-high heat. Place in the skillet and sear on each side for about 3-4 minutes, until golden brown.

Remove the scallops from the skillet and add remaining butter. Reduce to medium heat. Saute onions and season with salt and pepper. Then add diced garlic and continue to cook for 2-3 minutes, then add mushrooms and add a pinch of salt. Continue to cook until fragrant, about another 3 minutes. Remove mushrooms and set aside.

Add a little more olive oil into the pan and then add arborio rice, fresh thyme leaves and rosemary. Slightly toast the arborio rice until it becomes translucent, then reduce the heat to low and begin adding the warmed broth, one cup of the broth at a time. Constantly stir until broth is absorbed then add another cup of the broth and repeat until all of the broth is used. Then add in white wine, one cup at a time.

Once all of the liquid is absorbed, remove from the heat and milk and stir. Taste for salt and pepper and add accordingly. Grate in fresh parmesan cheese, a squeeze of lemon juice, and about a tablespoon lemon zest. Then add mushrooms and scallops back in. Top with a little more lemon zest and parmesan.

Loved the recipe! I did not need all the liquid the recipe asked for to make the risotto though.  I used the doubled recipe and had about 3cups of broth and 2 cups of wine left. Definitely making it again though!

The scallops were perfect and the risotto had the perfect amount of texture. Everything had a lovely flavor, I will absolutely be making this again.

This recipe sounded SO good and I followed the directions carefully.  Two problems though...there weren't enough mushrooms by the time they cooked down.  I could barely taste them.. When cooking the risotto  I found that the liquid listed in the recipe was absorbed but the risotto wasn't cooked through by then.  I kept adding more broth a little at a time and about 30 minutes later it was finally done.   The scallops were delicious and thank you for the instructions about patting them dry before searing them..  I might make it again but I will pre cook the risotto in a saucepan not the pan I used for the mushrooms and scallops and add more mushrooms.

This creamy pesto risotto is topped with toasted pine nuts, parmesan cheese, and fresh basil! It&#39;s the perfect summer lunch time meal or side-dish!

Pesto Risotto with Toasted Pine Nuts

unsalted butter

shallot (finely chopped)

garlic (finely chopped)

white cooking wine (optional)

vegetable stock (substitute chicken stock

parmesan cheese (grated)

pesto*

salt and pepper (to taste)

pine nuts (toasted)

In a small dry skillet, toast the pine nuts over medium heat for 2-3 minutes until golden brown. Transfer to a small bowl and set aside.

In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you&#39;re lazy like me). Remove from the heat and set aside.

In a large skillet or stockpot, melt the butter over medium heat and sauté the shallots, and garlic for about 5 minutes or until soft and fragrant. 

Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.

Add in ½ cup of the warmed vegetable stock, and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it&#39;s all absorbed and the rice is fully cooked. 

Stir in the parmesan cheese until melted and fully combined.

Then remove from the heat and stir in the pesto. Then taste and add salt and pepper if needed. 

Garnish the pesto risotto with the toasted pine nuts, shredded parmesan cheese, and fresh basil!

The rice dish was a total hit at our dinner party. We used a combination of chicken stock and vegetable stock.

Top 5 spring risotto recipes from across the web

The most viewed spring risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Saffron risotto

Lemony Asparagus Risotto

Lemony Asparagus Risotto

Mushroom Risotto with Scallops

Pesto Risotto with Toasted Pine Nut...

Top 5 spring risotto recipes from across the web

The most viewed spring risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Saffron risotto

Lemony Asparagus Risotto

Lemony Asparagus Risotto

Mushroom Risotto with Scallops

Pesto Risotto with Toasted Pine Nut...

The most viewed spring risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine