Best 14 Couscous Risotto With Shrimp Asparagus And Peas Recipes

GARLIC SHRIMP AND ASPARAGUS RISOTTO

Steps:

• Pour chicken broth into a pot; bring to a simmer over medium-low heat.
• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
• Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
• Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
• Stir shrimp and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.

RISOTTO WITH SHRIMP AND PEAS

Steps:

• In a large saucepan, simmer stock. In a heavy-bottomed pot, heat oil. Add onion, and sauté until it softens. Add rice, and stir to coat. Add the wine, and cook until liquid is absorbed.
• Add one cup simmering stock to rice. Stirring often, cook over medium-low heat until liquid is absorbed. Repeat with second cup, and continue cooking, stirring often. Repeat with third cup.
• As rice becomes soft but firm, add last cup of stock. If peas are large, add them and cook about 4 minutes. Then add shrimp. If peas are small and tender, add them along with shrimp. Cook shrimp just 3 or 4 minutes. Season with salt and pepper and serve, with cheese if desired.

SCAMPI ON COUSCOUS

Steps:

• In a large pot, heat 1/4 cup olive oil. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.
• Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.
• In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.
• To serve, mound the couscous in the center of a platter and top with the shrimp.

COUSCOUS RISOTTO WITH SHRIMP, ASPARAGUS AND PEAS

Steps:

• Cook frozen peas, asparagus, carrots and snow peas in large pot of boiling salted water until vegetables are crisp-tender, about 3 minutes. Drain. Transfer vegetables to bowl filled with ice water. Drain vegetables and set aside.
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until pink and cooked through, about 1 1/2 minutes. Transfer shrimp to medium bowl. (Vegetables and shrimp can be prepared up to 1 day ahead. Cover each separately with plastic wrap and then refrigerate.)
• Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and shallots and sauté until soft, about 5 minutes. Stir in couscous and tomatoes. Add wine and simmer until liquid is reduced by half, stirring often, about 10 minutes. Add vegetable stock and simmer until liquid is reduced by half and couscous is just tender, stirring often, about 8 minutes. Mix in reserved vegetables and whipping cream. Cook couscous over medium heat until mixture thickens and is creamy, about 3 minutes.
• Stir Parmesan, butter and parsley into risotto. Add shrimp and mix until heated through and butter and cheese are melted and well blended, about 2 minutes. Season risotto to taste with salt and pepper. Divide risotto among 8 bowls and serve.

RISOTTO WITH ASPARAGUS

Steps:

• Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
• Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
• Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
• Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

COUSCOUS PRIMAVERA

Steps:

• Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
• Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
• Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

SHRIMP RISOTTO WITH PEAS

Steps:

• Shell the shrimp and de-vein if necessary. Salt them lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with 5 cups of water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partly covered for 30 minutes. Strain and add to the chicken stock or water. Taste, add enough salt to make a well seasoned broth and bring to a simmer in a saucepan.
• Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion. Cook, stirring, until the onion softens, three to five minutes, and then add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
• Stir in the wine, and cook over medium heat, stirring. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Crush the saffron threads between your fingers and stir in. Continue to cook, stirring often - not too fast and not too slowly, adding more stock when the rice is almost dry - for 20 minutes.
• Taste a bit of the rice. It should taste chewy but not hard in the middle. Continue adding simmering stock and stirring until the rice reaches this al dente stage. Stir in more stock to cover, and add the peas and the shrimp. Cook, stirring, for another four to five minutes, until the shrimp are pink and cooked through but still moist and the peas are bright. Stir in the parsley and another small ladle of stock, remove from the heat, add pepper, stir for a few seconds and serve.

LEMON RISOTTO WITH ASPARAGUS AND PEAS

Steps:

• Bring stock to a boil in a medium saucepan; turn off heat.
• Melt 2 tablespoons butter over medium heat in another medium saucepan. Add onion; cook, stirring constantly, until translucent, 6 to 7 minutes. Add rice; cook, stirring constantly, until edges of grains are translucent, 2 to 3 minutes. Raise heat to medium-high. Add wine; cook, stirring constantly, until wine has completely evaporated.
• Add 1/2 cup stock; cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail in its wake. Continue adding about 4 more cups stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. (It should take about 13 minutes.)
• Stir in the asparagus. Add 1/2 to 1 cup more stock, in same manner as described above. About 1 minute before risotto is done, stir in the peas. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. (The total cooking time will be 16 to 20 minutes.)
• Remove from heat; stir in 1/2 cup stock. (You may have stock left over.) Stir in zest, juice, remaining 2 tablespoons butter, parsley, and cheese. Season with salt and pepper. Serve with more cheese.

SHRIMP WITH COUSCOUS

Steps:

• In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
• Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
• Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

COUSCOUS WITH ASPARAGUS, SNOW PEAS AND RADISHES

Steps:

• Cook asparagus and snow peas in large pot of boiling salted water 2 to 3 minutes, or until crisp-tender. Drain and rinse under cold water.
• Bring broth and lemon zest to a boil in large pot. Put couscous in bowl, and stir in broth. Cover, and let stand 10 minutes. Discard lemon zest.
• Fluff couscous with fork, and stir in asparagus, snow peas, radishes, lemon juice, chives, parsley and mint. Season with salt and pepper.

ASPARAGUS AND PEA RISOTTO

Steps:

• Melt margarine in large pan and add the shallots, onions, and garlic, coating them well and sweating them on a low heat for about 1-2 minutes
• add the arborio rice stirring well ensuring all the grains are well coated. Add more margarine if necessary.
• Keep on a low heat and keep stirring until the rice starts to turn translucent (can take about 15 minutes).
• Add a small quantity of wine at a time and it will quickly be absorbed as you keep stirring. Continue until all the wine has been added and absorbed.
• Next do the same with the half of the stock, just gradually add a little at a time and add more until it has been absorbed. Now add the ground pepper and a little salt, then the asparagus
• Start adding the remainder of the stock, the peas and the 3/4 of the grated parmesan, stirring continually.
• Keep stirring until all the stock has been absorbed. The risotto should have a creamy consistency, with the rice and vegetables cooked 'al dente'.
• If more cooking is required, just add a little more stock and keep stirring.
• Serve right away, garnished with the remainder of the grated parmesan and a few sprigs of parsley.
• Serve up with a nice glass of chilled white wine.

LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP

Steps:

• Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth barely simmering, covered.
• Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
• Add rice and cook, stirring constant;y, 1 minute. Add wine and simmer, stirring constantly until absorbed.
• Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of thick soup), about 18 minutes. There will be some left-over broth mixture.
• Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).

SHRIMP 'N' SPINACH RISOTTO

Steps:

• In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. , Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through.

ASPARAGUS, PEA AND SAFFRON RISOTTO (WITH SHRIMP) RECIPE - (4.6/5)

Steps:

• If using shrimp, use 2-3 large pieces per serving. Remove the tail, place in a small bowl and drizzle with a little olive oil, a splash of white wine, a squeeze of lemon juice, one small clove of freshly minced garlic, and a little salt and pepper and set aside. Heat chicken stock in medium saucepan. In a separate saucepan, heat garlic and and shallots in olive oil over medium-low heat, stirring frequently, until fragrant. Add rice and stir to coat for a few seconds. Add wine and a half cup of chicken stock. Stir frequently until liquid is mostly absorbed, then add another half cup of stock and saffron. Allow to absorb, and then add another half cup of stock, repeating the process until the stock has been mostly absorbed (about 20-25 minutes). Rice should be tender but slightly firm, and risotto should have a thick creamy consistency. Meanwhile (within 10 minutes of the risotto being ready): In a small skillet, heat about 1 Tbsp olive oil, and 1 small pat of unsalted butter. Saute the asparagus until just al dente--about 7 minutes. Set aside. In the same pan, cook the shrimp until pink-- about 2 minutes per side. Once the risotto is finished, remove from heat and stir in lemon juice**, lemon zest, parmigiano reggiano, asparagus and frozen peas. Add salt to taste. Garnish with grated cheese and lemon zest. Top with shrimp, if serving. **add about 1/2 the lemon juice, and taste. Add more, if you prefer for the lemon citrus taste to come through.