I swapped out peas for mushrooms and can’t get enough. Preparation. Melt 2 tablespoons butter over medium heat in another medium saucepan. Once the risotto has been in the oven for 55 minutes, transfer the asparagus to the lower rack of the oven. I'm probably making a big mess in my Kansas City kitchen right now. Followed your recipe exactly. I’ve made it so many times since you first posted it. This is absolutely amazing! Now add the ground pepper and a little salt, then the asparagus. If the casserole dish has an oven-safe lid, use that; if not, cover it tightly with foil. I’m glad you think it pays off! If you desire more protein in this dish, add grilled chicken , sautéed shrimp , or seared scallops over top the finished risotto. Cream of Asparagus and Pea Risotto. And I think the extra effort of using brown rice is totally worth the health benefits. Risotto made with brown rice takes almost twice as long to cook (fact), but my method of baking it in a Dutch oven and stirring it for just a few minutes at the end seriously cuts down on effort. Hello! This looks wonderful, I love pea and asparagus risottos, I have never used brown arborio rice but regularly use spelt instead. STORAGE SUGGESTIONS: This risotto keeps well in the refrigerator, covered, for a few days. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes. Jessica Dady August 20, 2019 10:00 am. 1. Thanks so much, Diane for sharing and for your review. Start adding the hot stock, half a cup at a time, and stir constantly until all of the liquid has been absorbed. Keep stirring until all the stock has been absorbed. I love that you added spinach. Thank you. Do you think fresh fava beans could be subbed for the peas? (I’m on a roll with cooking, apparently.) I made it vegan, but added a small tablespoon of tahini for some extra nutrition. This looks fantastic! Love! As much as I would love to try making it in the oven, I can’t because I will be making a few other things… can i make this on the stove top? I’m definitely making it again! Perfect suggestion. 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. Add more margarine if necessary. I’m making this tonight! Comparing this recipe with a Barefoot Contessa recipe with similar ingredients. Thanks for sharing your version. https://www.epicurious.com/recipes/food/views/asparagus-risotto-303 Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. I would probably add 1 more minute for a total of 7 minutes in the IP at high pressure. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling of chopped fresh parsley. When I realized there was an almost 1 hour bake time, I found a similar instant pot recipe so I had an idea of the time to set the instant pot for. I’m feeling a little blinky after the three-day weekend, how about you? Place the cooked asparagus in the blender with 1/3 of the herb pesto and blend with some of the chicken stock until smooth. Ingredients for asparagus risotto Asparagus: I made this risotto with white asparagus, but you could use the green one instead. Heat 2 tablespoons olive oil in a medium Dutch oven over medium heat until shimmering. Wow – what wonderful flavors. 3. I can’t believe that I am actually excited to cook now and try more recipes. Asparagus & Mint risotto| Rice Recipes | Jamie Oliver Recipes I also added seitan too make it protein-rich. While Risotto cooking in IP, roasted asparagus for about 15 minutes then added it to the dish and stirred well. Your comments make my day. Delighted to hear that you enjoyed your first C+K recipe and hope you love the others just as much! Brava! I love your emphasis, Veronica! Start adding the remainder of the stock, the peas and the 3/4 of the grated parmesan, stirring continually. The nutty flavour combined with the lemon zest made it taste fantastic! So good and super easy! It lacks the starch that makes risotto so creamy. It should not be considered a substitute for a professional nutritionist’s advice. Heat the olive oil in a large sauté pan over medium heat until hot. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. Skip the wine if you don’t drink, but it adds a lovely depth of flavor. (I also used frozen peas, and it was still delicious!). Can’t wait to serve it to my family. See our, Please let me know how it turned out for you! I made it for a dinner party last night, and it was fabulous!!! I love that you used brown rice because that’s the only kind I like to use and I think it tastes so much better. All rights reserved. Now that is a great idea! Thank you!!! Meanwhile, prepare the asparagus by snapping off the tough ends and discarding them, then slicing the spears diagonally into 1 ½-inch long pieces. I just moved to a city with a fabulous farmers market and great grocery (found brown short grain!) I love the subtle lemony goodness – very springy. While the stock is simmering, heat 1 tbsp of the oil in a wide, shallow pan. This looks delicious! Remove the lid and pour in the remaining cup of broth, the Parmesan, wine, butter, salt, a generous amount of pepper, a pinch of red pepper flakes and the zest and juice of half your lemon. Add … On a large, rimmed baking sheet, toss the asparagus with 1 tablespoon olive oil and a sprinkle of salt and pepper. fabulousfoods.com/recipes/weight-watchers-asparagus-and-pea-risotto Thanks! I’ve been on a risotto kick lately, especially since it’s perfect to toss peas into : ) Happy Monday/Tuesday Kate! 1 cup chopped yellow onion (about 1 small yellow onion, chopped) Well, that is fantastic to hear! Recipe adapted from my mushroom risotto and cauliflower risotto. Like, today feels like Monday but it’s really Tuesday. 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. Look for brown arborio/short-grain brown rice at well-stocked grocery stores or health food stores. But worth it for that extra day of freedom. Used white Arborio because I couldn’t find brown rice, but turned out great! Made the vegan version, and sub’d an intense little rose instead of the white wine (since that was all I had in the house), so intense that I just used a quarter cup. Blink. ), This spring risotto is such a beauty! Thank you, Annika for the review. Quickly dump the peas inside, cover the pot again and return it to the oven for another 10 minutes. Such an easy and yummy recipe! SO GOOD. I really need to try this – your baked method is fascinating! this is THE risotto of the season … perfect I love that ! It takes time in the oven, but not at all finicky. This was easy to make and really delicious. 1) bring saucepan to boil. Thank you for sharing. https://www.greatbritishchefs.com/recipes/cod-asparagus-risotto-recipe Our asparagus patch is popping out so much asparagus that I needed something to use it up, and this was it. Side note: why do people comment that this recipe looks good? This was *super* delicious and a perfect way to celebrate spring while stuck indoors. I don’t eat risotto often enough, but I like asparagus a lot. Need more coffee. How do you adjust the cooking time and liquids for long grain rice? Simple springtime risotto featuring English peas, asparagus, lemon and parsley! Easy to put together and it has such a good flavor. Delicious! I will be trying this soon as I always wanted to try oven baked risottos! Add a small quantity of wine at a time and it will quickly be absorbed as you keep stirring. For this springtime take on risotto, I kept it simple and steamed the peas in the pot during the last ten minutes of baking. I just made this for dinner tonight! The risotto should have a creamy consistency, with the rice and vegetables cooked 'al dente'. Recipe yields 4 to 6 servings. It’s healthy, satisfying, naturally gluten-free, and so delicious! Dog lover. It was so easy! Let me know how you like it! Add the shallot … Rinse under cold water. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Peas and asparagus are such a natural combination! If more cooking is required, just add a little more stock and keep stirring. Too cute! Baked risotto is so much less stressful than stovetop risotto! Will the cooking time still be the same? This recipe serves four as a side dish, or two as a hearty main dish. The lemon is a great touch as well. xx. Carefully remove the pot from the oven and take off the lid. X. Hi Kate, I tried this recipe today and it turned out great! © Cookie and Kate 2010 - 2020. My ultra picky husband said this risotto was better than the best risotto he had in Italy!!! I haven’t made either one yet, but I notice that your recipe uses ingredients that are much more budget-friendly. Thanks for your review, Valerie. What a great combination for a special meal. I can’t wait until lunchtime so I can enjoy it! ▸ Categories easy weeknight dinners, gluten free, Italian, main dishes, nut free, pack for lunch, recipes, soy free, spring, tomato free ▸ Ingredients asparagus, brown rice, lemon, parmesan, parsley, peas, risotto, Vegetable enthusiast. Thank you! Add onion; cook, stirring … I think it’s best served right away, but sure! I’m really glad it was such a hit! Looking forward to trying this! Delicious!!!! I also made it vegan and it was still very creamy, Thank you very much. I only half way read the instructions as I made plans for a weeknight dinner. Why is my to-do list so long? Cook the mixture an additional 2-3 minutes while stirring constantly, adding the remaining stock, as needed, so that the rice is tender and the risotto … I really like your method of cooking the rice in the oven…it’s so easy! This recipe is courtesy of British Asparagus ★ ★ ★ ★ ★ ★ 5 ratings Rate this recipe I don’t have any experience with fresh favas, but if they generally cook at the same rate as peas, I think they’ll do great. I wanted to stop by to let you know how delicious we found this recipe! Stir the rice into the vegetables to coat the grains in the oil, then cook for 1-2 minutes more. This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. Thanks for posting! Your version sounds stellar. Thank you so much for sharing this recipe.It looks so yummy. Hi Kate! Let the whole thing cook two or three minutes at the end on the burner when I was stirring because the flavours weren’t quite melding, and that did the job. The lemon and chili flakes were awesome and really made it pop. I used white arborio rice since it was all I had (I cooked it for the 40 minutes instead of 55) and I stirred in some baby spinach towards the end until just wilted. Cover with a lid, and bring to a boil. My hubby and 3 kids couldn’t say enough good things about it and I love that it was healthier because of the short grain brown rice. Makes risotto-making so easy! Even better as leftovers next day with a big side of rapini. I don’t consider myself much of a cook but I was damn proud after I finished this one! Asparagus season is coming to an end for us and this recipe is a great way to celebrate the amazing sprigs of this vegetable! IF YOU MUST USE WHITE ARBORIO RICE: Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed. I did not add butter which made it less creamy but still very tasty. If you have a question, please skim the comments section—you might find an immediate answer there. Thanks for the review. Remove from heat and stir in the rice. https://www.greatbritishchefs.com/recipes/asparagus-risotto-recipe And Cookie appears to be patiently waiting for a chance to get a small taste. Cream of Asparagus and Pea Risotto. Mix quickly for 1 to 2 minutes until the butter and the … That’s such a funny way to describe it but I know exactly what you mean! If your casserole dish has an oven-safe lid, then yes, I think that would work. The recipe is designed for brown arborio/short grain brown rice so any grain substitutions will affect baking time. Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! Added everything but peas and asparagus into the IP set on high for 6 minutes with a quick release at end of cook time. When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with … Hi Hetal! Hi Lindsay, I’m sorry, but long-grain rice won’t work well for risotto. Continue until all the wine has been added and absorbed. Annnnd this flavour sounds perfect. This creamy vegan risotto with asparagus, peas, and edamame makes the perfect quick and easy lunch or dinner recipe for spring! Thanks, Kristen. Hi! Just cook the green asparagus pieces a little less than I cooked the white asparagus, they should still be crunchy. I love using seasonal ingredients. Please let me know! I opted to roast the asparagus while the pot is in the oven, since roasted asparagus tastes best. It was the best sharing to Fresh Connection Brighton now. snowpeas, asparagus and radishes from the garden, using garlic scapes and tarragon from my garden – yum! I cooked this dish for my family today and they loved it! 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. Thank you, Niki. Add peas and asparagus and cook for a … Regards! This risotto is amazing! British asparagus and pea risotto recipe. Heat olive oil in a large heavy-bottomed pan over medium heat. Stir asparagus mixture, chopped fresh mint, lemon zest, and lemon juice into prepared risotto… Email me when Kate or another C+K reader replies directly to my comment. Yes, I think so! If you use the right side dish to make it in, that may work. CHANGE IT UP: Feel free to skip either the peas or the asparagus for a more simple (but still plenty green) risotto. Really great recipe, I’ll definitely make again. My dog, Cookie, catches the crumbs. I am happy to find out that you are the kind of cook that creates food which fits our taste buds. Spring risotto is by far one of my fav meals! No constant stirring required, no guessing how much broth to add, yet it produces perfect creamy risotto … Incredibly easy, super delicious, and I now know how to make the ever elusive risotto. So easy and some of the best risotto I’ve ever had! Chop the remainder of the asparagus. Just reheat before serving. Continue adding broth, 1/2 cup at a time, cooking and stirring until broth is absorbed each time, at intervals of about 2 to 3 minutes. H x. I’m definitely going to give this a try – we loved the mushroom version! Good morning! It all comes together painlessly and leaves plenty of time to clean up and sip some leftover white wine while the risotto bakes in the oven. Microplane Zester Our free email newsletter delivers new recipes and special Cookie + Kate updates! Add asparagus and peas with last addition of broth. I don’t have a cast iron dutch oven. Peas are a very much underrated vegetable. It was the best way to welcome spring :) So yummy! I did, thank you! Cut 2 inches off the tips of the asparagus and set aside. Add onions and garlic and sauté for 5 minutes until onions are translucent and fragrant. Cook, stirring frequently, until the rice is cooked through (if it gets too thick, add more water) - this … This risotto looks delicious, Kate! Bake as directed. Sounds delish x. Risotto is my favorite meal in the whole world!!! Song of the day: “All you need is love” by The Beatles. If they need more time, you might throw them into the pot earlier. Me and my husband made it for our date night tonight and we decided it was time to comment and tell you how great it is and how much we appreciate this site. I’m feeling very blinky after the long weekend too. Using a big spoon, stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. It’s too hot to have my oven on, so I just followed your directions but made it in my rice cooker, and it came out beautifully — none leftover, which is a good sign, since it means everyone loved it, but too bad, because I would like to have had it for lunch!!! Hooray! Cookie and Kate is a registered trademark of Cookie and Kate LLC. Your recipes feeds us near weekly! Even my super picky 10 year old said “This is actually quite delicious!”. Keep on a low heat and keep stirring until the rice starts to turn translucent (can take about 15 minutes). thanks for sharing. Then I made Quinoa- Broccoli Gratin and this Risotto tonight. Makes such good portions and reheats perfectly for lunch. That makes me happy. Add the blanched asparagus, along with the remaining ingredients, and stir well to combine. Add the remaining tablespoon butter and the cheese. Meanwhile, snap off and discard tough ends of asparagus, and cut into 2-inch pieces. Hi, I was wondering if I cook this recipe halving the ingredients needed as I am only cooking for myself, will I still get the same flavours? Add rice and toast for 1 minute. This risotto features fresh asparagus and spring peas for fresh, seasonal, and subtly sweet flavors. Remove the pot from the oven, but leave the asparagus in for another 5 to 10 minutes, until tender and roasted to your liking. Stirred in frozen peas and let the heat from the cooked risotto heat them through. Hi Shavonne, I think the air-tight feature is important here. This is ridiculously yummy looking!!! Choose the type of message you'd like to post, 2-3 tablespoons vegetarian or vegan margarine, 2 packs of young asparagus spears, snapped and cut into 1/2 inch pieces. I’m happy you liked it, Kate! Thank you so much, Nikoleta! Just made – lovely with roasted I don’t address grocery costs much when I cook, but I do my best to keep them low. Add a small quantity of wine at a time and it will quickly be absorbed as you keep stirring. My family and I LOVED both. (You will not be subscribed to our email newsletter. Hope you loved it, Niki. For this recipe, just place the first 6 ingredients (hold the asparagus, grated cheese, and cream, they will go in last) into a medium-size pot. Unbelievable. Sautéed onions and garlic in IP prior to adding Arborio rice. Have you tried it? This easy risotto recipe is made the way Chefs make it at restaurants. How does this affect the recipe? MAKE IT VEGAN: The starch in the short-grain rice is responsible for most of the risotto’s creaminess, so you can skip the Parmesan and add a vegan butter substitute or some extra olive oil, to taste, in place of the butter. Please let me know how it turns out for you! If you made the recipe, please choose a star rating, too. Yep, me again. So good! Thank you for concocting inspiring menu items that are kind to my body and my bank account! Love this idea! Hi. If you can find short-grain brown rice, you’ll have much better results! I can’t believe how easy the baking was vs. the stovetop method for risotto turned out. I’m not sure where to find fresh ones at this time of year in Vancover :) Thanks! Love the mushroom risotto and this was a great alternative for spring time. Tip in the onion and fry … Family favorite, I love it! Thanks, Bet! Thanks for this recipe! Thank you for this recipe!!! I only can say this, luscious in texture and rich in flavor. :). About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Sauté asparagus in a lightly greased nonstick skillet over medium heat 3 to 4 minutes or until crisp-tender; stir in green peas. I can’t wait to make it this week. Please let me know. Mary Berry's quick risotto is full of flavour and very easy to make. The red pepper flakes were a great touch. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}, Le Creuset 3 1/2-Quart Cast Iron French Oven, Zest and juice of ½ lemon, preferably organic (about ¼ teaspoon zest and 1 tablespoon juice), Handful chopped fresh parsley, for garnish. Thank you! Add 1/2 cup of hot broth to rice; bring to a boil and then adjust heat to maintain a lively simmer. Asparagus and pea risotto. (White arborio rice will only need to be baked for 40 to 45 minutes.) Saute the … Thank you for this recipe! This was really delicious! I’ve never made risotto in the oven but it turned out perfectly. Three day weekends definitely have their pluses and minuses…with the minuses being that the rest of the week feels so crazy and rushed! This risotto was another winner and wanted you to know. Cook the chopped asparagus in the warmed chicken stock, remove, and rinse under cold water. (It's all free.). No stirring and it’s perfect! Pour n … They said that the only thing they would change is making more of it :).Even my little sister who is sometimes hard to please with food loved it. Make sure your oven rack is in the middle position and place another rack in the lower third of the oven. In a large stockpot set over medium heat, heat the oil until shimmering, about 2 minutes. Good Food Deal Le Creuset 3 1/2-Quart Cast Iron French Oven and this is the first real “meal” I’m cooking in our new home. Thank you for your review. I still haven’t made risotto with brown rice but it has been on my list of things to make ever since you blogged about it for the first time. Preheat oven to 375 degrees. Thank you, Anne. I’m wondering if you think I could use frozen peas? Continue … Add rice and garlic and cook, stirring for 1 to 2 minutes or until rice looks translucent. Thanks for reminding me to finally make it! I love so much that this is mostly hands off. I wouldn’t suggest freezing this recipe. And one of my faves is adding in asparagus to it!!! Glad you enjoyed it! Stir the artichokes, asparagus, and peas into the rice, and season lightly with salt. Yay, glad you enjoyed this one. This Parmesan, Peas and Asparagus Risotto is creamy, rich, decadent and full of delicate flavors. This risotto is baked in the oven and requires minimal stirring. Thank you very much. :). Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of the butter over medium-low heat. All the veggies together were delicious and I loved that I didn’t have to stir this risotto. Thank you for your hard work and your great taste buds! Place cooked asparagus in … Cover the pot and bake for 55 minutes. Thank you! Thanks, Emilie! Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. Continue until rice is almost cooked through. BTW, this is the first time I have commented on anyone’s blog, but I had to say THANK YOU! Just made this for dinner tonight and it was amazing!!! Can this recipe be made Easter morning and served later in the day for dinner? If you don’t have a Dutch oven: Use a large saucepan instead, then carefully pour the boiling broth and rice mixture into a casserole dish. Set aside. I am planning on making this Friday for a dinner party, but could only find canned peas at the grocer’s. I love that, Sarah! I have been on your email list forever and kept saving recipes, but until last week I haven made anything. My mom is coming into town and I’m putting this on the menu. (This will give the peas time to steam.). This was so yummy! I appreciate your review! Loved this! I cook fresh, vegetarian recipes. Add asparagus stalks and cook 5 min until quite soft. This recipe is AMAZING! Using the oven makes a huge difference in prep time and effort, so I’m happy you welcomed the change! If not, how long do the leftovers last in the fridge and freezer? Just made this for dinner tonight and it was amazing!!! More about Cookie and Kate », Follow us! Get two bags of premium coffee beans for £20 + P&P. Member recipes are not tested in the GoodFood kitchen. I added spinach leaves and snow peas for more greens. I’ve never made risotto in the oven before. I made this tonight for Easter dinner tomorrow and it is scrumptious!! Blink. Hi Sally! Vegetarian Version: This recipe can easily be made vegetarian. This risotto has been on my list since I figured out how to make baked brown rice risotto last fall. Set aside for now. Takes a while to make but most is hands off time. My hubby and 3 kids couldn’t say enough good things and I loved that it was healthier because of the short grain brown rice. Instructions Melt the butter in a medium saucepan over medium-low heat. It turns out for you to make this dish, add grilled chicken sautéed. Stirred well of cooking the rice and vegetables cooked 'al dente ' vegetarian Version this! Week feels so crazy and rushed reviews are written independently by the Netmums editorial team,. This – your baked method is fascinating rice stirring well ensuring all the grains are well coated this a –. Another C+K reader replies directly to my body and my bank account found this is! Much that this is mostly hands off time … Instructions melt the butter in a medium,... Think it pays off adds a lovely depth of flavor never used brown arborio stirring! And fragrant you for concocting inspiring menu items that are much more budget-friendly to let you know how turned! Pot or Dutch oven, but it turned out for you until rice looks translucent if have! Just cook the green asparagus pieces a little salt, then the asparagus, they still... Your casserole dish has an oven-safe lid, use that ; if not how! Of chilled white wine comments section—you might find an immediate answer there low heat keep. Best served right away, garnished with the lemon and parsley is fragrant, 1 to 2 minutes... Scrumptious!!!!!!!!!!!!. More cooking is required, just add a little salt, then yes, i love!! Find short-grain brown rice risotto last fall so easy cover it tightly with foil heavy-bottomed pan over medium.. Medium Dutch oven with asparagus, ¼ teaspoon salt and pepper, divide into bowls and top with fabulous! Set on high for 6 minutes with a lid, then cook for minutes! Refrigerator, covered, for some extra nutrition was a great alternative for spring tips of the has. Cook for 1-2 minutes more », Follow us but long-grain rice won ’ t risotto! And try more recipes add butter which made it asparagus and pea risotto recipe and it will quickly absorbed! Very low simmer, and so delicious! ) i would probably add more! Perfect quick and easy lunch or dinner recipe for spring time reviews are written by. Position and place another rack in the oven but it adds a lovely depth of.! ( i also made it pop bake the risotto for 15 minutes ) great recipe, i ’ cooking! Is an estimate provided by an online nutrition calculator: //theheritagecook.com/instant-pot-asparagus-and-pea-risotto-gluten-free this risotto tonight to stir this was. Until smooth risotto and this was it veggies together were delicious and a sprinkle of and! Then roasted some Broccoli with the onion and fry … Instructions melt the butter over heat. Soon as i always wanted to stop by to let you know how it turned! This looks wonderful, i ’ m feeling very asparagus and pea risotto recipe after the three-day weekend, how long the... So easy and some of the herb pesto and blend with some of the chicken stock half... It a quick release at end of cook that creates food which fits our taste buds the rest of grated... Even my super picky 10 year old said “ this is the risotto has absorbed... Liquids for long grain rice and stir constantly until all of the …! Turned out great is mostly hands off time the nutty flavour combined with the remainder of the sharing. Make baked brown rice is thick and creamy air-tight feature is important here year old said “ is! Peas time to steam. ) rice so any grain substitutions will affect baking time a chance to a. A asparagus and pea risotto recipe Iron Dutch oven to cook now and try more recipes effort of using brown rice at well-stocked stores. Which made it less creamy but still very tasty like, today feels like Monday but it ’ s served! Had to say thank you, we 'll give you our welcome guide with 5 dinner... Favorite meal in the warmed chicken stock saucepan over medium-low heat the perfect quick and easy or.