Best 2 Roasted Asparagus Risotto Recipes
Roasted asparagus risotto is a delectable and flavorful dish that combines the earthy taste of asparagus with the creamy richness of risotto. It's a perfect meal for a special occasion or a cozy dinner at home. With its vibrant green color and tender-crisp texture, roasted asparagus adds a delightful contrast to the creamy risotto. The key to a successful roasted asparagus risotto lies in carefully selecting high-quality ingredients and following a few simple steps to ensure the perfect balance of flavors and textures.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED ASPARAGUS RISOTTO
This recipe's wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. They'll be ready to stir into the risotto by the time the rice is done. -Deonna Mazur, Buffalo, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered at 400° until crisp- tender, stirring occasionally, 20-25 minutes., Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus., In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, pepper and salt. Cook and stir until all the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes., Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 311 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.
PHEASANT WITH RISOTTO, GRILLED ASPARAGUS, AND ROASTED CAULIFLOWER
Categories Poultry Roast Sauté Asparagus Cauliflower Anniversary Engagement Party
Yield Makes 4 servings
Number Of Ingredients 28
Steps:
- Prep the pheasant:
- Remove both breasts from the pheasant and season all over with sumac, salt, and pepper. Cover and refrigerate the breasts while you make the risotto and vegetables. If desired, use the rest of the pheasant to make stock to cook the risotto in.
- Make the risotto:
- In a medium saucepan over moderate heat, warm the stock. Keep hot.
- In a second medium saucepan over moderate heat, warm the oil. Add the fennel and leek and sauté until tender. Add the wine and simmer the mixture until nearly dry. Add the rice and sauté, stirring, until lightly toasted. Add about 1 ladle's worth of hot stock and cook, stirring frequently, until absorbed. Continue adding the stock, 1 ladle's worth at a time, and cook, stirring frequently, until all the stock is absorbed and the risotto is creamy and tender but still al dente. Stir in the butter, season with salt and pepper, and keep warm.
- Grill the asparagus:
- In a medium bowl, toss together the asparagus, oil, salt, and pepper. Heat a grill pan over moderate heat then add the asparagus and grill until tender. Alternatively, toss the asparagus, oil, salt, and pepper together on a large baking sheet and roast in a 500°F oven until tender.
- Roast the cauliflower:
- Preheat the oven to 500°F.
- On a large baking sheet, toss together the cauliflower, oil, salt, and pepper. Roast until tender and caramelized.
- Finish the pheasant:
- In a large sauté pan over moderate heat, warm the oil. Add the pheasant and sear, flipping once, until both sides develop a rich brown color. Add the butter and sage and once the butter melts, use it to baste the breasts. Continue cooking until an instant read thermometer inserted into the thickest part of the pheasant (do not touch the bone) registers 165°F. Let the pheasant rest briefly then cut each breast in half.
- To serve:
- Divide the risotto, asparagus, and cauliflower among 4 plates. Top each with 1/2 pheasant breast and garnish with the reserved fennel fronds, if desired.
Tips:
- For the best flavor, use fresh asparagus. If you can't find fresh asparagus, you can use frozen asparagus, but be sure to thaw it completely before using.
- To roast the asparagus, toss it with olive oil, salt, and pepper, and then spread it out on a baking sheet. Roast the asparagus in a preheated oven at 425 degrees Fahrenheit for 10-15 minutes, or until it is tender.
- To make the risotto, start by sautéing the onion and garlic in butter. Then, add the rice and toast it for a few minutes. Next, add the white wine and let it cook until it has been absorbed by the rice. Then, add the hot broth, one cup at a time, stirring constantly. Cook the risotto for 18-20 minutes, or until it is tender and creamy.
- Once the risotto is cooked, stir in the roasted asparagus, Parmesan cheese, and butter. Season the risotto with salt and pepper to taste.
- Serve the risotto immediately, garnished with fresh herbs, such as parsley or chives.
Conclusion:
Roasted asparagus risotto is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The roasted asparagus adds a smoky flavor to the risotto, while the Parmesan cheese and butter make it rich and creamy. This dish is sure to please everyone at your table.
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