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Asparagus and Green Pea Risotto with Fresh Herb Tarka

Asparagus and Green Pea Risotto with Fresh Herb Tarka

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Snap off the tough ends of the asparagus and add them to a large soup pot. Slice the trimmed asparagus spears on the diagonal into 1-inch lengths, leave the tips whole, and place both in a medium bowl and set aside.

Pour 12 cups water over the asparagus ends and add 1 teaspoon of the salt and the Parmigiano-Reggiano rind (if using), and the coarsely ground pepper (if using). Bring the liquid to a boil over medium-high heat, reduce the heat to medium-low, cover, and gently simmer until the broth is fragrant, about 25 minutes. Strain the broth into a clean pot, cover to keep the broth warm, and discard the asparagus ends and the rind. (The broth can be made up to a week in advance; reheat before making the risotto.) You should have about 10 cups of broth.

Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the freshly ground pepper and cook, stirring often, until fragrant, about 30 seconds. Stir in the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is translucent and soft, 1 1/2-2 minutes. Add the rice and cook, stirring often, until the grains are opaque, 1 ½-2 minutes. Pour in the wine and cook, stirring often, until it is absorbed, 1-2 minutes. Reduce the heat to medium and add 1 cup of the broth. Cook the risotto, stirring constantly, until the liquid is mostly absorbed (when you push a wooden spoon through the center of the pot, a trail should remain for 1 second before the rice comes back together), and then add another 1 cup of warm broth. The rice will probably need about 2 minutes of cooking and stirring between each addition.

Once you have added 5 cups broth total to the risotto (after about 10 minutes), add the sliced asparagus, asparagus tips, peas, and the remaining 1/2 teaspoon salt. You know the risotto is done when the rice is creamy, not mushy, the grains are plump yet separate, and the rice is cooked to an al dente doneness (there should be an opaque speck in the center of a grain of rice), after another 3 to 5 additions of broth and 8-10 more minutes. Turn off the heat. Add the tarka and 2 tablespoons of the Parmigiano-Reggiano, stirring to combine. Spoon the risotto into serving bowls, shower with some fresh basil and Parmigiano-Reggiano, and serve.

Spring Green Risotto

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, two ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons of salt and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Red black and blue berry pie

From Eats Well with Others Eats Well with Others by Joanne Bruno

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  • Categories: Pies, tarts & pastries Dessert Spring Summer
  • Ingredients: all-purpose flour unsalted butter apple cider vinegar blackberries raspberries blueberries tapioca pearls ground cinnamon ground cardamom Angostura bitters eggs Demerara sugar

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Quite tasty. i added the lemon zest as people suggested. I also added lemon juice but i think that was too much even though I put lemon on everything. To go w/the spring theme, I topped w/chopped chives.

Delicious! I absolutely love this recipe. Occasionally I will leave out one vegetable or another, based on what I have on hand, but generally stick to the recipe as written. It is a rich decadent treat that I look forward to every time I make it. Yum!

Fabulous! I cut the cream and butter in half and did find that I had to add splashes of water to get the couscous cooked to the proper consistency. I cut the recipe in half and used 1 1/2 cups couscous and one cup each of wine and stock (I used chicken). Still required a few splashes of water. I threw in a splash of lemon juice at the end. This recipe was divine!

Outstanding recipe. I used chicken in place of shrimp, but very tasty, I to would not make this often due to calories, but very tasty for that special evening!

I thought this was a delicious, decadent risotto. A few substitutions helped it have more flavor. I know you're supposed to read the recipe all the way through before you start to cook, but I was part way through the recipe before I realized it was not for regular couscous. I had some orzo on hand so I used that instead. This made the preparation a bit more labor intensive, as I had to pay attention to the doneness of the orzo and add extra liquid from time to time. I used about a cup of wine rather than 2 cups, and used chicken broth instead of vegetable. I added two cloves of garlic with the shallot and onion. A little lemon zest and juice at the end added some brightness. I didn't have any peas, and so didn't include that. I used all the cream, butter, and cheese called for. It was certainly a very rich dish and I wouldn't want to eat it all the time because of that, but it was a great treat. My husband said it was great.

This was a super easy and delicious dish. It was very adaptable to what I had on hand -- tossed in a handful of grape tomatoes for the plum tomatoes, left out the carrots, and used miso broth rather than the vegetable broth. I cut it down to serve two so found I had to add water from time to time to keep from drying out before the couscous was done. I plan to make it for a casual dinner with friends soon.

A disappointment. I made this as an alternative to traditional Easter entrees and regret that decision. The presentation was great but the flavor was lacking. If you're going to make this, I would definitely try adding lemon zest and juice for some flavor. Without modifications, this is extremely bland.

As others stated - proportions definitely off. although I used 2 cups of the couscous (definitely worth it to find the Israeli type), there was too much wine (1 cup would be sufficient and more subtle), too much asparagus and too much tomato. I added a little red bell pepper instead of the carrots and used chicken stock to enhance the flavor. Like others, made this sans cream, and it was fine. I also decreased the parmesan and butter by half - still very rich tasting. I made this as a side dish, so no shrimp. Will make this again but will try adding some fresh herbs. Although I'm not a huge garlic fan, wondered why garlic was not included.

I was pressed for time so I used Lundberg boxed Risotto Garlic Primavera. I sauted shallots, mushrooms, garlic, asparagus and shrimp. Then I stirred in the Risotto and grated and shredded Parmesean cheese and parsley. Wow. We ate every bite and wanted more.

This is a great spring recipe, chock-ful of the new season's produce! We don't eat shrimp, but I served this with broiled fish and it was wonderful. I also only used 2 cups of the couscous thank you to all those who suggested this! And I couldn't see why this needed cream, so I left it out. The stirring during cooking, a bit of butter and the cheese combined to give it a creamy texture without all the extra fat.

Maybe my coucous was bigger than Israeli - it was pea-size when it was done cooking. It took much more liquid and much more time than the recipe said. The recipe needed more flavor. When the couscous was just tender it had a strong flour taste so I kept cooking it until it was gone, but then it was just bland. The colors were very nice but the shrimp were lost in the sea of couscous. I may try again with less cousous and add more flavor, but I'm not sure.

Yummy! A great blend of flavors! I'm not a shrimp lover so I used small prawns and I can't imagine that the shrimp would be better! I did not cut the couscous in half but wished that I had because it was too much and kept falling out of the pan! I used garlic and herb flavored couscous and it really added to the overall flavor. I will definitely be adding this to the favorites!

An excellent choice for a special dinner. Only trouble is finding the Israeli couscous. Well worth the effort. A family favorite. Tried this at Fearrington Market Cafe and couldn't wait to try it myself.

This is a good recipe well worth making again. However the amount of couscous should be cut in half - ratio of one cup per four persons - assuming that Israili couscous is no different from Mediterranean or Moroccan couscous.

The addition of a couple of cloves of garlic in the veggie broth while cooking the pearls adds a nice touch.(remove before presentation) Also, the use of some of the great mushrooms we have available today is highly recommended.

Roasted Asparagus Risotto with Peas & Spinach

Inspired by and adapted from a number of recipes,
including Rose Gray and Ruth Rogers’ Asparagus Risotto from The Café Cook Book. Elegant, creamy and comforting Roasted Asparagus Risotto features an abundance of spring green asparagus, peas and spinach for heightened color, flavor and nutrients.


2 – 2¼ pounds medium asparagus
2 teaspoons olive oil
Coarse Salt
7-8 cups well-flavored vegetable or chicken broth OR 2 tablespoons Organic Better Than Bouillon concentrate (vegetable, chicken or a combination of both)
1 small onion, minced
2 tablespoons olive oil
1 tablespoon butter
1½ cups risotto rice, such as arborio or carnaroli
4 ounces fresh baby spinach, stems removed
1 cup peas, defrosted if frozen
½ cup grated Pecorino Romano or Parmesan cheese
1 tablespoon butter
Salt and freshly ground pepper to taste


  1. Heat the oven to 475 degrees.
  2. Snap off the tough ends from the asparagus. Place the ends in a pot along with 7 cups of water or broth. Bring the liquid to a boil over high heat. Reduce the heat so the liquid simmers. Cook the asparagus ends for 15 minutes. Strain and discard the asparagus. Save and measure the cooking liquid. Add additional water or broth to equal 7 cups.
  3. Return the liquid to the pan. If using water and not broth, make the water into broth by seasoning it with the bouillon concentrate. Cover the pot. Keep the broth hot over very low heat.
  4. Meanwhile, roast the rest of the asparagus:
    1. Place the asparagus spears in one layer on a rimmed sheet pan. Sprinkle with the olive oil, coarse salt and ground pepper. Shake the pan back and forth to evenly coat the asparagus.
    2. Put the asparagus on the lower rack in the preheated oven. Bake for 10 minutes. Remove the pan and again shake it back and forth to reposition the asparagus. Return the pan to the oven for another 4 minutes. (Note: with thicker spears increase the roasting time by two minutes.)

    Asparagus and Green Pea Risotto with Fresh Herb Tarka - Recipes

    Knowing a food critic is dining in the restaurant, 'everthing improves: the seating, the service, the size of the portions.' Therefore, the one thing a food critic really needs - in addition to a healthy appetite and a willingness to sample different foods - is anonymity.

    As a seasoned restaurant critic, Ruth Reichl is very aware of this. But she also learns, much to her dismay, that even before she has occupied her desk as food critic for The New York Times, the restaurants in New York have been gathering all information on her. Reportedly, they even have her picture posted in the kitchen with cash rewards offered for adavance intimation of her visit.

    Under such circumstances, how does she ensure that she gives her readers an objective and unbiased view of the restaurants she's eating in?

    The book club pick for June, Garlic and Sapphires: The secret life of a food critic in disguise, tells just how Ruth Reichl manages to hoodwink the restaurateurs - with the help of one of her mother's friends, she disguises herself - thereby giving the masses an honest insight into what they could really expect from the total experience of dining out.

    "You shouldn't be writing reviews for the people who dine in fancy restaurants, but for all the ones who wish they could."

    In keeping with that line of thought, the disguises she dons are very representative of the ordinary diner: she starts off as Molly, a meek, former school teacher, then, she is Miriam, inspired by her own cantankerous and opinionated mother. There is also Chloe, a sexy, divorced blond, Betty, an old spinster who no one pays much attention to her favourite is Brenda a warm -hearted and friendly red-head, and she is most horrified by the brusque and unkind Emily. The disguises are more than just outward appearances - each has a personality of her own and with every disguise she dons, she learns something about herself.

    She eats in fancy schmancy restaurants and smaller, lesser known ones with equal enthusiasm and derives as much satisfaction nibbling on foie gras as she does slurping on soba noodles, much to the chagrin of some colleagues and readers.

    The city was filled with people who did not think that Shanghai dumpling parlors, Korean barbeque places, and sushi bars merited serious consideration. They did not want these restaurants taking up the space that properly belonged to the French, Italian and Continental establishments they were accustomed to seeing reviewed in their Friday morning paper. But I was determined to give Asian, Indian and Latino restaurants the respect they deserved.

    Garlic and Sapphires is an extremely entertaining and insightful read into the world of a restaurant critic. The one thing I particularly liked was that Reichl minces no words when she talks about the restaurants she reviewed, her colleagues or even herself. What makes the book particularly appealing is the way the stories about her various disguises are interspersed with actual restaurant reviews and some recipes. Now, if only she'd included pictures of herself in all those disguises!

    With so much food on almost every page, coupled with some very interesting recipes, deciding what to make wasn't very easy. In the end, I zeroed in on the risotto simply because I hadn't made any in a long time!


    Onion: 1 medium sized, finely chopped
    Garlic: 1 clove, finely minced

    Mushrooms: 10-12, chopped
    Green Peas: 3/4 cup
    Asparagus spears: 10-12

    White wine: 1/2 cup (at room temperature)
    Mushroom stock: 2 - 3 cups
    Olive oil: 2 tbsps
    Butter: 1 tbsp
    Parmesan cheese: 2 tbsps (optional)

    Heat the oil and add the garlic and onions, cook till the onions turn pink. Add the mushrooms and saute for a couple of minutes - I had some bacon bits that were fast approaching the expiry date and threw those in with the mushrooms.

    Next, add the rice and stir till the grains are evenly coated with oil. Then, add the dry white wine and simmer over low heat until all the wine has been absorbed.

    Now add the stock, 1/2 cup at a time, stirring constantly till all the stock has been absorbed. Continue adding the stock, 1/2 cup each time, allowing each addition to be completely absorbed before adding in the next.

    When three quarters of the stock has been absorbed, stir in the asparagus and the green peas.

    Add the remaining and cook another 7-10 minutes till the rice is completely cooked once cooked, stir in the parmesan cheese and the butter, adjust the seasonings and serve.

    Making the mushroom stock:

    Very often, when I made risotto, I would use ready - made stock cubes. After all, risotto is something that I cook more as a 'on the spur of the moment' meal often times, I'd have no patience to spend extra time in the kitchen to make the stock.

    It all changed when I experimented and came up this way of making 'instant' noodles. It has been a hit at home and that gave me the confidence to also make and freeze some basic mushroom and vegetable stock. Not only is it convenient, it tastes way better than the readymade stock cubes.

    To make the basic mushroom stock, slice about 12-15 large mushrooms, toss in one sliced onion and a chopped carrot. Add these to 2 lts of water. Season with salt, pepper and some fresh herbs ( I used rosemary and parsley) and bring to boil. Reduce to a low heat and simmer till the water has reduced to half.

    I normally freeze my stock in ice trays and once set, transfer the ice cubes into re-sealable bags. I use these when when cooking pasta, for making risottos and for making soups and stews.

    In this spring salad recipe by Hip Fit Foodie, sweet mangos and crisp cucumbers are the stars of the show. Her recipe also includes a flavorful avocado herb dressing, which pairs well with the salad. This mango salad with avocado herb dressing is colorful, healthy, and takes just 10 minutes to make.

    Day 6: Pizza Dough and Whatever You’ve Got

    Pizza night is here to take on any of your leftovers and make use of any dwindling produce. The master recipe keeps things simple with just a pack of mozzarella and a can of tomatoes (you’ll drain them, but you can save the juice in the fridge and use it next time you steam rice or make a pan sauce). But here’s the deal: you don’t have to have tomatoes or cheese to make pizza. It’s true! Toss whatever you’ve got on top of that dough, throw it in the oven, and ring that dinner bell.

    Swap the tomatoes… for whatever toppings you’ve got. If you want to go saucy, grab a jar of marinara or, go rogue with canned pumpkin, make romesco with jarred red peppers, or throw together a quick pesto with whatever greens or herbs you have on hand.

    Swap the food processor dough… with any pizza dough recipe you like. The one included here was developed for a thin crust and can be made in either a food processor or stand mixer. No machine? Try restaurateur and baker Jim Lahey’s no-knead version. Keep in mind that homemade dough takes time to rise, so depending on the recipe you choose, you may need to make it a day early. Need it faster? This one can be made in just two hours (and yes, you can swap out the yeast if need be). Of course you could also pick up some pre-made dough from the store or your local pizza joint, if they’re non-contact selling that kind of thing.

    Swap the flour for dusting… with fine cornmeal, masa harina, semolina, chickpea flour, bread flour, whole wheat flour, or cornstarch.

    Swap the mozzarella… with any cheese or no cheese at all.

    Add ons… canned artichoke hearts, coins or crumbles of cooked sausage, sautéed mushrooms, sliced olives, strips of prosciutto or salami. You can even top this pizza with a whole damn salad, if you have more tender greens to use up.

    It&aposs very easy to cook asparagus in the oven, and the blast of oven heat caramelizes the natural sugars in the asparagus and deepens the flavor.

    Note that roasting could brown the spears, and they won&apost appear to be as plump as when they&aposre steamed or blanched. Yet, the enhanced flavor is worth it.For this method, place the asparagus in a single layer on a shallow pan and cooked in the oven at high heat. This video for Oven-Roasted Asparagus shows you how it&aposs done.

    Recipes to Try:

    Excuses excuses…

    When my midlife crisis finally manifested itself as the decision to give up my job, my house and take (at least) a year out of life as I knew it, I had two main intentions. Firstly to write a blog beginning on January 1st 2011 – probably about my new adventures and secondly to have said new adventures.

    This, my first blog entry, six months to the day after it was supposed to be made, is my list of excuses as to why it’s six months late! These excuses were devoured during the adventures born from my second more important intention of having fun and saying yes to everything, and were courtesy of not only my family and mates, but all sorts of my favourite chefs from Sam Clark to Rick Stein, Emily Watkins to Paul Ainsworth. And I’m lucky enough to have scoffed much of this gorgeous food as far afield as a Virgin Island, an Ibiza beach club, a Cornish harbourside, a scorching Swiss mountain terrace, a Parisiene curbside, and a Portugese surfing hot spot!

    Now it’s time to knuckle down and keep you posted as I work out where this is all going, what on earth I’m going to do at the end of it, and what I cook, eat and discover along the way.

    Watch the video: Γιωργομαγειρέματα: Βίγκαν Ριζότο με Σπαράγγια (May 2022).


  1. Jozsef

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  2. Xavier

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  3. Iomar

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