LEEK RISOTTO
Creamy italian rice dish that is served as a main course. This is a reduced fat version. I have reduced the amount of oil and cheese used, but you can also sprinkle parmesan over the top once it's served. We make this at least one a week. It's wonderful!
Provided by Lyndsay Knox
Categories Short Grain Rice
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pour the stock or broth into a saucepan and bring to a simmer.
- Keep liquid hot.
- In a large, heavy saucepan over low heat, heat oil.
- Add the leeks and saute about 5 minutes.
- Add the rice and stir until white spots appear in the center of the grains, about 1 minute.
- (It is very important to use Arborio rice!) Add the wine and stir until absorbed, about 2 minutes.
- Add one ladleful of the hot stock or broth, adjust the heat to maintain a gentle simmer, and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
- Continue adding the stock or broth, one ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 20-25 minutes longer.
- Add the cheese and season with salt and pepper to taste.
- Stir to mix well.
- Serve at once.
- Makes 8 cups.
CREAMY LEEK RISOTTO
Some think that Risotto is just too much trouble, but when you have guests that are in the kitchen drinking wine, and keeping you company it really isn't that bad. This is my stand-by risotto, we usually serve with fresh grilled steelhead. I got this from my friend Stephanie don't know where she got it from.
Provided by NitaD
Categories Short Grain Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put chicken broth in sauce pan and bring to a slow simmer.
- In thick bottomed 2 quart pan melt 1 tablespoons butter, saute chopped leeks, till softened.
- Add 1/2 cup light cream. (I use goat milk)
- salt and pepper to taste.
- Continue cooking until most of the liquid is gone. Set aside.
- In another pan or the same one that has been cleaned, add 2 tablespoons butter and 1 Tbsp of olive oil.
- Saute the minced onions, when softened, add the Arborio rice, stir until the grains turn opaque.
- Add the dry white wine, stir until no liquid is left.
- Add broth to rice 1/2 cup at a time stirring until incorparated.
- 5 minutes before finished add the leeks and the Parmesan cheese.
- Continue cooking until thickened to desired level, stirring constantly.
- Garnish with parsley or stir in before serving.
Nutrition Facts : Calories 287.4, Fat 11.2, SaturatedFat 5.8, Cholesterol 25, Sodium 580.4, Carbohydrate 35.2, Fiber 1.6, Sugar 1.8, Protein 8
SMOKED HADDOCK & LEEK RISOTTO
There's no tedious stirring with this one - just stick it in the oven until creamy and delicious
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
- Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
- Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.
Nutrition Facts : Calories 444 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.34 milligram of sodium
MUSHROOM AND LEEK RISOTTO RECIPE BY TASTY
Here's what you need: unsalted butter, large leek, mixed mushroom, garlic, Holland House® Sherry Cooking Wine, arborio rice, vegetable stock, fresh thyme, kosher salt, freshly grated parmesan cheese, lemon zest, lemon juice, freshly ground black pepper, fresh parsley
Provided by Holland House
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Turn on the Crock-Pot® Express, select Brown/Sauté mode and high heat, and add 2 tablespoons of butter to the pot. When the butter has melted, add the leek, mushrooms, and garlic, and sauté, stirring frequently for 5-7 minutes, or until the mushrooms are browned and most of the liquid is evaporated.
- Stir in the Holland House® Sherry Cooking Wine and cook until the wine is reduced to only a few tablespoons, 3-4 minutes.
- Add the arborio rice and toast for 1 minute, then press Stop on the Crock-Pot® Express to turn off the heat.
- Mix in the vegetable stock, thyme, and ½ teaspoon salt.
- Place the lid on the Crock-Pot® Express, lock into place, and turn the vent to the seal position.
- Press the Rice/Grains button, and then Start. It will set the cook timer to 12 minutes. After 12 minutes, let the Crock-Pot® Express release naturally for 10 minutes, then release the steam valve and open the lid. The risotto should be creamy and slightly al dente. Remove the thyme sprigs.
- Stir the Parmesan, lemon zest, and lemon juice, and season to taste with salt and pepper.
- Serve immediately, garnished with the parsley.
- Enjoy!
Nutrition Facts : Calories 759 calories, Carbohydrate 70 grams, Fat 44 grams, Fiber 2 grams, Protein 8 grams, Sugar 11 grams
LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA
Contrary to popular belief, you don't have to stir risotto constantly, but achieving a creamy risotto with slightly toothsome grains does require some attention. During the cooking process, the rice should always be lightly coated in liquid and bubbling energetically, and the liquid needs to be added gradually: Add just before the rice threatens to stick to the bottom of the pan. For the creamiest results, stir more frequently and more vigorously during the second half of the cooking, when the grains begin to release their starch.
Provided by Susan Spungen
Categories dinner, grains and rice, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It's OK if they're not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
- Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
- Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
- Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
- Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it's nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
- Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.
LEEK & BACON RISOTTO
A handful of ingredients and a quick and simple method - midweek cooking couldn't be easier
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
- Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.
Nutrition Facts : Calories 445 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 1.81 milligram of sodium
More about "creamy leek risotto recipes"
CREAMY LEEK RISOTTO – DINING WITH SKYLER
From diningwithskyler.com
5/5 (5)Category Main CourseCuisine AmericanTotal Time 45 mins
- Pour the chicken stock and white wine into a large stock pot. Bring to a low simmer just to keep warm.
- Add the onion and season with a pinch of salt. Let it cook and soften, stirring every minute or so until translucent and fragrant.
- Add 2 tbsp of butter to the pan. Once it's melted, add the leeks in and sprinkle another pinch of salt. Mix the salt into the onion and leek mixture and cook for 5 minutes (stirring every minute or so) until softened. Add the garlic in and cook for 1-2 minutes until fragrant.
LEEK RISOTTO RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
5/5 (4)Total Time 35 minsCategory Risotto RecipesCalories 397 per serving
- Make a vegetable stock and set aside. Then clean the leeks. Remove the dark green part of the leek and the last part with the roots. Then remove even the hardest outer leaf, which you can add to the stock for more flavor.
- Cut the leeks into rings. In a large saucepan, pour 3 tablespoons of extra virgin olive oil and half a dose of butter. Turn on the heat and when the butter has melted, add the rings of leeks, a pinch of salt and a ladle of vegetable stock. Cook for 2 to 3 minutes.
- add hot vegetable stock, very little at a time stirring constantly. Let it cook for about 15 minutes. At the end turn off the heat and add Parmigiano cheese and the remaining butter. Mix well for a creamy leek risotto. If you like, add some freshly ground black pepper. Serve leek risotto immediately hot with a little more grated Parmigiano cheese to taste.
CREAMY LEEK RISOTTO | RUSTIC PLATE
From rusticplate.com
Category Rice , Side DishEstimated Reading Time 4 mins
CHICKEN AND LEEK RISOTTO RECIPE - CREAMY AND DELICIOUS - CHISEL …
From chiselandfork.com
CREAMY LEEK RISOTTO - THERESCIPES.INFO - THERECIPES
From therecipes.info
LEEK AND MUSHROOM RISOTTO | ITALIAN RECIPES | GOODTO
From goodto.com
CREAMY PANCETTA LEEK RISOTTO : A SMALL BATCH RECIPE FOR TWO
From aflavorjournal.com
CREAMY LEEK RISOTTO – BOOMERANG HEALTH
From boomeranghealth.com.au
CREAMY LEEK AND PEA RISOTTO WITH ‘PARMESAN’ CRISPS
From annabelandgrace.com
CREAMY LEEK, APPLE, AND BRIE RISOTTO WITH THYME AND WALNUTS
From pineappleandcoconut.com
CREAMY LEEK RISOTTO
From eatbetterlivemore.ie
CREAMY LEEK AND LEMON RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
LEEK RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
EASY CREAMY PORK RISOTTO RECIPE | HELLOFRESH
From hellofresh.co.nz
SMOKY LEEK RISOTTO - A SPICY PERSPECTIVE
From aspicyperspective.com
CREAMY LEEK RISOTTO - MEDITERRANEAN RECIPES
From fooddiez.com
CREAMY CARROT LEEK RISOTTO | ELEGANT & EASY! | FORK IN THE …
From forkinthekitchen.com
CREAMY LEEK RISOTTO WITH CRISPY PANCETTA | BEST COMFORT FOOD …
From joyfulhealthyeats.com
SAFFRON AND LEEK RISOTTO - SERVED 2 WAYS - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
LEEK RISOTTO WITH GOAT CHEESE | GIRL HEART FOOD®
From girlheartfood.com
MUSHROOM AND CREAMED LEEK RISOTTO - RECIPES
From honestcooking.com
LEEK AND PANCETTA RISOTTO - EXTRA CREAMY! | GREENS & CHOCOLATE
From greensnchocolate.com
LEEK AND CREAM RISOTTO RECIPE / RIVERFORD
From riverford.co.uk
CREAMY CHICKEN AND LEEK RISOTTO - HINT OF HEALTHY
From hintofhealthy.com
MUSHROOM AND LEEK RISOTTO (VEGAN + GF) - MINIMALIST BAKER …
From minimalistbaker.com
CREAMY LEEK, PEA & SPINACH RISOTTO - VEGAN FOOD & LIVING
From veganfoodandliving.com
CRISPY ROAST CHICKEN AND LEEK RISOTTO RECIPE
From dobbernationloves.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CREAMY LEEK RISOTTO - ANGE DIM
From angedim.com
17 CREAMY RISOTTO RECIPES ANYONE CAN MAKE | TASTE OF …
From tasteofhome.com
LEEK AND GOAT'S CHEESE RISOTTO – SKINNY SPATULA
From skinnyspatula.com
CREAMY ROAST GARLIC AND LEEK RISOTTO – COOKING FOR OSCAR
From cookingforoscar.com
CREAMY LEEK AND SAGE RISOTTO RECIPE | EAT SMARTER USA
From eatsmarter.com
CREAMY LEEK RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
LEEK RISOTTO WITH CREAM CHEESE AND PEAS
From hurrythefoodup.com
GOAT CHEESE & LEEK RISOTTO RECIPE (VEGETARIAN) | LIVE EAT LEARN
From liveeatlearn.com
CREAMY LEEK RISOTTO - REAL FOODS VAULT
From realfoodsvault.com
CREAMED LEEKS RECIPE - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
CREAMY LEEK RISOTTO - GLUTEN FREE FOR ALL TV
From glutenfreeforall.tv
SALMON RISOTTO WITH LEEKS & LEMON - ALWAYS USE BUTTER
From alwaysusebutter.com
LEEK & PANCETTA RISOTTO RECIPE | EATINGWELL
From eatingwell.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #rice #easy #dietary #low-calorie #low-in-something #pasta-rice-and-grains #short-grain-rice
You'll also love