Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 4 Ounce(s) white cooking wine 2 Cup(s) water 20 Ounce(s) condensed chicken broth 1/3 Ounce(s) grated lemon peel 1 1/2 uncooked, Arborio rice 1 sliced, fresh mushrooms 1/2 chopped onion 39/2500 Quart(s) olive oil 3 fresh, 1 in. pieces asparagus 1/2 Bunch(s) chopped, fresh parsley Directions: 1. Heat oil in large non-stick skillet or wok. 2. Saute onion and mushrooms for 5 minutes until mushroom liquid is evaporated. 3. Stir in rice and lemon peel. 4. Combine chicken broth with 1 1/2 cups of water and wine. 5. Add 1/2 cup broth mixture to rice. 6. Cook, stirring constantl y, until broth is absorbed. 7. Add another 2 1/2 cups broth mixture, 1/2 cup at a time. 8. Add asparagus. 9. Add remaining 1 1/4 cups broth mixture, in 2 additions. 10. Cook, stirring constantly, until liquid is absorbed and rice is tender and creamy. 11. Add 1/3 cup of water. 12. Remove from heat. 13. Sprinkle with parsley. Serve immediately.
Check some related videos Similar recipes: Asparagus-romano frittata 1. Preheat oven to 375 F. In medium bowl, whisk eggs, romano cheese, milk, 1/2 teaspoon salt and 1/8 teaspoon pepper. 2. In nonstick 12-inch skillet with oven-safe handle, melt butter over medium-high heat. Stir in asparagus. Season with salt. Cook Acorn squash risotto with duck and sage Preheat oven to 400 degrees. Split squash in half across the middle, remove the seeds. Grease a baking sheet with 1 teaspoon of the olive oil, and~ place squash, cut side down on the baking sheet. Bake for 20 minutes, or until tender. Allow to coo Risotto tutto giardino Heat Olive oil in a saute pan over medium-high heat. Add shallots and garlic and saute until softened, then stir in rice. Stir in wine and 1 cup of the hot broth. Cook over meduim-high heat, stirring, until liquid is almost absorbed, then pour in Fresh asparagus with lemon butter sauce Select fresh asparagus for crispness and young tender pencil sized stalks are ideal. Wash asparagus under cold running water. Snap off the lower end of each stalk with your fingers. Let the stalk break where it wants to. This will leave only th Orange flavoured risotto Saute the onion in the oil over moderate heat for 2 to 3 minutes, stiring occasionally. Stir in the rice & cook for 1 minute. Pour in the stock, cover & bring to a boil. Reduce heat & simmer for 40 minutes. While the rice is c Sesame asparagus Cook frozen asparagus according to package directions. Drain well. Season to taste with salt and pepper. Gently stir in mushrooms, margarine and lemon juice. Cook until heated through. Turn mixture into serving bowl; sprinkle with sesame se Ziti with asparagus peas & lemon cream (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster). Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3-5 minutes or until just tender. Remove and run under cold water to sto Fettuccine with asparagus 1. In a 4-quart Dutch oven or large saucepan cook pasta in boiling water according to the package directions; drain. Return to the same pan. Keep warm. 2. Meanwhile, in a 10-inch skillet cook fennel in hot oil for 3 minutes. Add asparagus; cook for 4 minu Skillet asparagus with mushrooms Trim asparagus; cut into 2 inch lengths. In large pot of boiling water, cook asparagus for 1 minute; drain and refresh under cold water. Drain again and pat dry. In large skillet, melt butter over medium heat; cook asparagus and mushrooms, stir Asparagus with mustard dressing Fill large skillet with enough water to cover asparagus. Add 1/2 teaspoon salt. Bring to boiling. Add asparagus. Return to boiling. Add asparagus. Return to boiling. Lower heat; simmer 3 to 5 minutes or until crisp-tender and knife tip can be inse Roasted asparagus Preheat oven to 500 degrees. Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears. Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally f Pasta shells with portobello mushrooms and asparagus in boursin sauce 1. In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken br Risotto milanese Melt 2 tablespoons of the butter in a large saucepan. Add the chopped onion and cook gently, stirring occasionally, for 3-5 minutes until softened but not browned. Add the rice, stirring to coat the grains in the butter, and cook for 1 minute. A Risotto with lamb casserole Preheat oven to 250 degrees. Lightly and quickly sear cubed lamb in 1/3 cup olive oil in a skillet over high heat. Do not let the meat cook inside.Remove lamb with slotted spoon immediately and place in a 3-qt casserole that has been coated wit Bayerisches kalbfleisch mit spargel (barvarian veal with asparagus) In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours Fettucine asparagus with shiitake & smoked bacon (Recipe is from Diane Pariseau of Triology Restaurant, St. Helena, Calif.) Saute bacon in skillet until crisp, remove to a plate. Drain off excess fat, then add olive oil to the skillet and cook the mushrooms until softened. Lightly blanch the Spargel in weisser sosse (white asparagus in white sauce) Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasoni Winter squash risotto Cut the squash into 1 cm cubes, discarding skin and seeds. In a heavy-bottomed frying pan, large enough to take all the ingredients with room to spare, fry the onions in a little of the stock, until tender, without browning. Bring the rest of t Sauce for asparagus Mix the ingredients, add pepper for flavor. Wild mushroom risotto Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered. Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then saut mushrooms, stirring occasionally, until browned and a White asparagus with orange-butter sauce Juice five oranges over a sieve, about 1 1/2 cups. Zest one orange. Using a paring knife, remove the skin, pith, and outer membrane from the remaining orange. Carefully cut each segment away from white membranes. This is called supreming the orange. Set s Asparagus salad with pickled ginger Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain a Asparagus soup #2 Snap off asparagus tips and set the stalks aside. Melt butter in a deep skillet with a cover. Add asparagus tips, onion, leeks, celery and potato. Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more White onion and cheese risotto Firstly peel and chop all the onions and garlic finely and saut‚ with the butter until soft but not coloured. Add the rice and continue to cook for a further 2-3 minutes then add the stock, thyme and white wine, turn up the heat and gently cook on simmer Asparagus casserole Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle oni Barvarian veal with asparagus In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hou Asparagus wrapped with jamon serrano Steam fresh asparagus or drain wild asparagus Wrap slices of jamon around a small bunch of asparagus Chill until cool Before serving, drizle with olive oil and lemon juice Salt and pepper to taste Buen Provecho! Chicken asparagus & red pepper POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Quick mushroom risotto In large skillet, melt butter over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes. Add rice, garlic powder and pepper; cook 2 minutes. Stir in 1 can of the broth; cook 4 minutes, stirring constantly. Gradually stir in remaining can of Asparagus with lemon and butter Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with but Roasted asparagus with feta place oven rack in the middle of oven. heat to 500. toss asparagus with oil, salt and pepper. arrange in a single layer. roast, shaing pan once about half way through. 8 to 14 minutes depending on the thickness of the asparagus. sprinkle with feta che White and green asparagus salad Salad: Cook fresh asparagus in boiling water until crisp-tender, 2 to 3 minutes. Drain; rinse with cold water and drain. Refrigerate until chilled. Arrange green and white asparagus on lettuce on salad plates or serving platter. Make dressing; spoon ov Parmesan asparagus Stir together vinegar, oil and mustard in a large bowl. Set aside while cooking asparagus. Heat 2 in. water and half the salt to boiling in a large, deep skillet. Break or slice off the tough lower stems of the asparagus spears. Rinse and place Lentil and leek risotto [t] In a 4 quart deep pot with cover, saute leeks, garlic and red pepper in a small amount of the broth. When soft, add the rest of the broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice Asparagus wrap Trim the bottom end of the asparagus and blanch with boiling water. Blend the mustard and mayonnaise in a small bowl. Divide and spread the mustard mixture evenly on the large bologna slices. Wrap one asparagus spear in each bologna slice. Place the sl Cantonese egg foo yung with crabmeat, asparagus and bean sprouts In a medium bowl, with a small whisk or a fork, beat the eggs with the stock, salt and white pepper. Pour half the eggs into another medium bowl. Cut off the tough lower stems of the asparagus and discard. Cut the asparagus on the diagonal into thin slice Swiss asparagus au gratin Serves: 4 Heat oven to 400 degrees. Bring 1/2 cup water to boil in 10-inch skillet; add asparagus. Cook 2 minutes; drain. (Asparagus will still be crisp). Place in a 10 x 6 inch baking dish. Mix remaining ingredients, sprinkle over asparagu Wild mushroom and pumpkin risotto In a hot saute pan coated with oil, caramelize the shallots. Season. Add the mushrooms and thyme. Saute until mushrooms are soft and check for seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a little oil and saute pumpkin. Add fiv Ovo-lacto: asparagus/mushroom casserole Preheat the oven to 375 degrees. Cook the rice, then mix with everything else except the cheese. Pour into a greased 8" by 8" baking pan, and sprinkle the cheese on top. Bake for 40 minutes. Couscous with asparagus and mandrin oranges Note: To toast walnuts, place a single layer in a baking dish and toast in 350 F oven for about 10 minutes or until golden. 1. In a nonreactive saucepan, bring orange juice, water, 2 teaspoons olive oil, 1 teaspoon salt, and ginger root to boil over high Beef with asparagus (prodigy) COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut oil in a wok over a high flame and stir-fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons of oil, stir-fry the as Garlicky pork-and-asparagus pancakes SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large bowl. Make a well in the center and pour the eggs into it. Stir just enough to combine the ingredients. In a medium skillet set over moderate heat, stir-fry the pork, scallions, and Asparagus & chicken in black bean sauce Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; mas Spaghetti with shrimp & asparagus In large skillet heat corn oil over medium heat. Add garlic and asparagus; saute 2 minutes. Add shrimp; saute 2 minutes or until pink. Combine next 5 ingredients; add to skillet. Stirring constantly, bring to boil over medium heat; boil 1 minut Asparagus & mushrooms with black bean sauce Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside. Wash and slice mushrooms. Set aside. Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside. Mix together the Asparagus with toasted pine nuts & lemon vinai Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving p Asparagus strata Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread. Mix egg, milk, salt, Pasta with asparagus In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8-10 minutes. Add Parmesan cheese; mix well. Pour over hot pasta Asparagus & morels in wild mushroom vinaigrette Trim and blanch asparagus until tender and stop the cooking by immersing in cold water. Drain and reserve. Soak porcini in stock or water. Bring to a boil and reduce volume to 1/4 cup. Strain. In blender, combine balsamic vinegar and the mushro Chicken and asparagus risotto Cook chicken in oil in large skillet on medium heat for 3 minutes a side. Remove from skillet and set aside. Add soup and milk to skillet; bring to boil. Stir in rice and asparagus (cut in 2 inch pieces). Add salt and pepper to taste. Top with chicken