Similar Recipes
Mushroom Risotto
Risotto is a beautiful and simple technique that doesn’t require much to make great, but today I’m adding one secret ingredient, mascarpone,
Mushroom Risotto
A creamy Mushroom Risotto with golden, garlic butter mushrooms. A magificent mushroom recipe worthy of serving at a fine dining restaurant!
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Mushroom Risotto
Fresh and dried mushrooms combine to deliver intense mushroom flavor to this foolproof risotto recipe.
Risotto Tricolore inspired by Big Night — Binging With Babish
This week we’re making Risotto Tricolore from The Big Night. As daunting as Stanley Tucci’s risotto might seem, don’t be tempted to try those ‘internet hacks.’ Although the pressure cooker method turned out… passable, I’d thoroughly recommend sticking to the stovetop method with this one. Yield:
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Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle
This perfect easy mix of fresh and store-bought combines a chunky vegetarian double-mushroom "bolognese" with rigatoni, torn fresh mozzarella, and truffle oil.
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Mushroom and Asparagus Risotto
Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus.
Lobster Risotto & Homemade Lobster Stock
Today we learn that the secret to making an insanely good Lobster Risotto is starting with homemade lobster stock. Here’s how to make it.
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Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
Sausage and Pepper Risotto is Heaven in Your Mouth
A nostalgic dish, now in Risotto form
Chicken and Mushroom Risotto
Risotto is a classic that everyone should know how to make. This is the easiest and BEST recipe for a beautifully creamy Chicken and Mushroom Risotto!
Mushroom Truffle Risotto is my recipe for Page Pardo’s Patreon Appreciation video which happens to also be my Valentine’s Day Finale. Patreon producer of mine who donate to my highest tier gets their own video dedicated to them. Today, for our final Valentine's day recipe, we are using some beautiful truffles that Page sent me for her video, and I'm teaching you the basics of how to make a proper risotto, I'm also gonna use the truffles to show you how to make it special. I'll also be showing yo
Serve With
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
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Simple Grilled Asparagus
Toss asparagus in oil, season with salt and pepper, and throw directly on a hot grill for a few minutes. Aioli is optional but highly recommended.
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Grilled Asparagus with Lemon and Crispy Bread Crumbs
Bright and easy, this vegan side pairs well with just about any meal.
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Grilled Pasta Primavera
A medley of fresh vegetables are grilled, chopped, and tossed with pasta and a light cream sauce to make a great grilled pasta primavera.
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Old-Style Mustard and Rosemary Asparagus
This simple green side features asparagus roasted with old-fashioned grain mustard, fresh rosemary, lemon zest, olive oil, and sea salt.
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Lemony Pasta With Asparagus and Bacon
A cheaper, quicker, and easier version of the already super cheap, quick, and easy carbonara.
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Spring Salad of Asparagus, Ramps, Snap Peas, & Peas With Lemon Zest Vinaigrette
Want to make great food in the spring? All you've got to do is find some perfect ingredients and not mess 'em up. This recipe combines some of the best ingredients of the season, prepared simply, for a healthy and flavorful meal.
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Asparagus Wrapped in Prosciutto With Lemon Recipe | Grilling
I don't feel the need to gussy up asparagus on the grill; just a little olive oil, salt, and pepper is all you need to make them delicious. But every once in a while, I have the desire to go...
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Braised Asparagus
This is my absolute favorite way to prepare asparagus. By the time the stalks are tender, the stock and butter reduce and emulsify into a rich sauce.