FARRO AND ARBORIO RISOTTO WITH LEEKS, HERBS AND LEMON
The leeks, herbs and lemon juice added at the end of cooking contribute a lightness to this chewy risotto. You can use one herb or a combination. If you've bought a big bunch of flat-leaf parsley and needed only a bit of it, here's a good way to use up the rest.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring the stock to a simmer in a saucepan. Season well and turn the heat to low.
- Heat the oil over medium heat in a large nonstick frying pan or wide, heavy saucepan and add the leeks. Cook, stirring, until they begin to soften, about 3 minutes, and add a generous pinch of salt, the garlic and the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle, about 3 minutes.
- Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 15 minutes.
- Stir in the farro and more stock to cover and continue to cook, adding more stock as necessary and stirring often, for another 10 minutes or until the rice is cooked through but al dente. If it is still hard in the middle, you need to continue adding stock and stirring for another 5 minutes or so. Taste and adjust seasonings.
- Stir in the herbs and fresh pepper (be generous), add another ladleful of stock and continue to cook, stirring, for a minute, then add the Parmesan and the lemon juice, stir together and remove from the heat. The risotto should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 6 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1089 milligrams, Sugar 4 grams
FARRO RISOTTO
Provided by Giada De Laurentiis
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
- Heat the broth in a small saucepan and keep warm over low heat.
- In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
- Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
LEMON AND HERB RISOTTO CAKE
This unusual Italian rice dish can be served as a low fat main course with salad or as a satisfying side dish. It is also good served cold, and packs well for picnics.
Provided by Ed Grivner
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place the leek and 3 tablespoons of the chicken stock in a large saucepan. Bring to a boil, and cook for about 5 minutes, until leek is tender. Add the rice, and the remaining chicken stock, and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, or until all of the liquid has been absorbed.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch springform pan.
- When the rice is tender, remove the pan from the heat, and stir in the lemon zest, chives, parsley and mozzarella cheese. Season with salt and pepper. Spoon into the springform pan, and spread evenly. Cover the top of the pan with aluminum foil.
- Bake for 30 to 35 minutes in the preheated oven, or until firm and lightly browned. Run a thin spatula or knife around the outer edge of the pan, and invert the cake onto a serving plate. Serve hot or cold, sliced into wedges. Garnish with parsley and lemon wedges.
Nutrition Facts : Calories 176.6 calories, Carbohydrate 32 g, Cholesterol 9.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 382.9 mg, Sugar 1.3 g
LEEK, MUSHROOM AND LEMON RISOTTO
From Vegetarian: The Best-Ever Recipe Collection. I have substituted myzithra and pecorino romano for the parmesan, depending on my menu.
Provided by COOKGIRl
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Wash the leeks well and slice. Wipe the mushrooms and slice.
- Heat the olive oil in a saute pan. Add the leeks and mushrooms, cooking over medium heat for about 5 minutes or until softened. Add the garlic and cook another minute. Remove vegetables from pan and set aside.
- Add 2 tablespoons of the butter to the pan and saute the onion over medium heat for approximately 5 minutes.
- Stir in the arborio rice and cook for 1 minute. Add one cupful of fresh stock to the pan and cook gently, stirring occasionally; until all liquid is absorbed.
- Continue stirring in one cupful of stock at a time, until each cupful is absorbed. This should take about 25 minutes. The risotto should by the end turn thick and creamy; the rice tender but not sticky.
- Just before serving, stir in the leeks and mushrooms, the remaining 2 tablespoons of butter, lemon juice and zest, half of the cheese, and the fresh herbs.
- Adjust seasoning, adding salt and pepper to taste. Sprinkle remaining cheese on top, garnish with herb sprigs and lemon wedges. Serve warm.
Nutrition Facts : Calories 578.6, Fat 23.7, SaturatedFat 11.3, Cholesterol 45.2, Sodium 366.3, Carbohydrate 77.3, Fiber 3.5, Sugar 2.5, Protein 13.6
RISOTTO WITH PARMESAN AND LEMON
In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Anna, had to say about this risotto dish: "Risotto is sort of our family tradition. It's so creamy, it melts in my mouth."
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a simmer in a large saucepan over medium heat.
- Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
- Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
- When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
- Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.
LEMON AND LEEK RISOTTO
I got this wonderful recipe from my sister-in-law when I was last visiting her. Although, they say that you should make risotto fresh, this was dang good the next day. So what do experts know, eh??!!
Provided by Abby Girl
Categories Rice
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
- Heat the butter and olive in a large saucepan.
- Saute the leek and shallots over medium high heat, stirring occasionally, until translucent, about 5 - 7 minutes. Add the arborio and white rice to the leek/shallot mixture and sauté, stirring constantly, for 2 minutes.
- Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
- Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure. This will take 25-30 minutes.
- Remove from heat and stir in the lemon zest, fresh lemon juice and the parmesan cheese.
- Cover and allow to stand for 3 minutes.
Nutrition Facts : Calories 353.8, Fat 10.8, SaturatedFat 4.3, Cholesterol 15, Sodium 1153.7, Carbohydrate 45.4, Fiber 1.7, Sugar 2, Protein 13.5
RISOTTO WITH GARLIC, HERBS AND LEMON
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the stock in a saucepan and bring to a simmer.
- Heat the olive oil in another heavy saucepan. Add the onion and garlic and cook slowly until they soften but do not color. Stir in the rice and cook a minute or too longer. Stir in the lemon zest.
- Add the wine, bring to a simmer, and cook until the wine has evaporated. Then, over a medium to medium-low heat, begin to add the stock, about one-half cup at a time, stirring slowly but constantly. As each portion of the stock is absorbed by the rice, add some more, cooking until the rice is al dente and moist, which should be approximately 15 to 20 minutes.
- Stir in the herbs and season to taste with salt and pepper. Spoon into individual soup plates and serve at once. Pass the Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 676 milligrams, Sugar 4 grams
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