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
PRAWN, PANCETTA & WATERCRESS RISOTTO
Rustle up our prawn, pancetta and watercress risotto on busy weeknights when you need something speedy. You'll also have leftovers for lunch the next day
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 35m
Yield Serves 2, plus 2 lunchboxes
Number Of Ingredients 10
Steps:
- Heat 1 tbsp oil in a wide pan and fry the pancetta for 2 mins on each side. Drain on kitchen paper, then crumble. Fry the onion in the same pan for 5 mins until soft.
- Stir in the rice and garlic for 2 mins to coat in the oil. Add half the stock, bring to the boil and simmer for 5 mins until absorbed. Add the remaining stock, a ladleful at a time, constantly stirring until the rice is tender, about 20 mins.
- Stir in most of the watercress and the parmesan. Season well. Add the lemon zest and a squeeze of juice.
- Spoon half the risotto onto a plate (use for lunch the next day, see tip below). Add the prawns to the pan and cook for 2 mins until pink. Toss the rest of the watercress with 1 tsp oil and lemon juice. Serve over the risotto with some pancetta and parmesan.
Nutrition Facts : Calories 322 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.6 milligram of sodium
LEEK, PANCETTA AND PORCINI RISOTTO WITH HERBS
This recipe was really a combination of two other risotto recepies from this very site with a couple of my own additions. It may sound as if there are too many ingredients, but it worked so well for us that I decided to write it down as a proper dish. I suspect that herb mixture can be modified - oregano, tarragon, chevril will also work, but I used what I had in my fridge. Unlike other risotto recipies, this one does not include butter - and we did not miss it. Enjoy!
Provided by Vlada
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine parsley, dill, coriander, olive oil, salt and pepper in bowl and puree in an immersion blender until smooth. Put the puree aside.
- Sauté pancetta in a heavy-bottom pan for 6-8 minutes.
- Add onion and garlic, sauté for another 5 minutes or so.
- Add leeks and porcini mushrooms. Cook for another 15 minutes.
- Stir in rice, cook until translucent, 2-3 minutes. Add wine, stir until absorbed.
- Add mushroom liquid and chicken stock, about 1/2 cup at a time, stir constantly until almost completely absorbed before adding more.
- When all stock is absorbed (or when rice is tender but firm to the bite), remove from the heat.
- Stir in grated parmigiano and the herbs puree. Season with salt and pepper.
Nutrition Facts : Calories 613, Fat 20.8, SaturatedFat 5.1, Cholesterol 16.8, Sodium 593.6, Carbohydrate 82.7, Fiber 4.3, Sugar 7.8, Protein 18
LEEK & PANCETTA RISOTTO WITH FINE HERBES
Found the recipe in a William Sonoma magazine and sounds good. I haven't tried it yet and have never made risotto but want to try this. Sounds creamy with lots of flavor. If you try it before me, let me know.
Provided by Bonnie G 2
Categories Short Grain Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pat parsley, chervil, tarragon, 4 tablespoons oil, salt and pepper in bowl.
- Using immersion blender, blend until smooth. Set fine herbes puree aside.
- In pan over medium heat, saute pancetta 8 minutes.
- Using slotted spoon, transfer to small bowl.
- Reserve 1 tablespoon fat in pan; add 2 tablespoons oil.
- Cook onion 7 minutes.
- Add leeks, saute, 15-17 minutes.
- Add garlic; cook 30 seconds.
- Stir in rice and pancetta. Cook until rice is translucent, 2-3 minutes. Add wine; stir until absorbed, 1 minute.
- Add broth 1/2 cup at a time; stir constantly until almost completely absorbed before adding more.
- When rice is tender but firm to the bite, after 20-25 minutes, remove from ehat.
- Stir in butter, cheese and fine herbes puree.
- Season with salt and pepper.
Nutrition Facts : Calories 702.3, Fat 31.8, SaturatedFat 9, Cholesterol 22.5, Sodium 1347.9, Carbohydrate 79.7, Fiber 4.8, Sugar 5.5, Protein 19.1
OVEN-BAKED LEEK & BACON RISOTTO
A one-pot risotto you don't need to stand over for half an hour? Got to be a midweek winner
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish. Add bacon and fry for 2 mins. Add the leeks and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 20 mins, stirring halfway.
- When rice is just tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 mins more. Remove and stir in cheese. Add zest and season.
Nutrition Facts : Calories 424 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 2.34 milligram of sodium
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
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