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.
PANCETTA AND LEEK RISOTTO FOR TWO
You can't improve upon the classic stovetop risotto technique for a perfect hearty meal for two. We loaded this dish with tender leeks, crispy pancetta and baby spinach, giving this bowl a familiar flavor yet extra special appeal.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Warm the chicken broth in a small saucepan over medium-low heat. Cover and keep warm while you make the risotto.
- Heat the oil in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 4 minutes. Use a slotted spoon to remove the pancetta to a paper-towel lined plate.
- Remove all but 2 tablespoons of the rendered fat from the saucepan, then add the garlic, leek, a pinch of salt and several grinds of pepper. Cook, stirring occasionally, until the leek is tender and softened, 3 to 4 minutes. Add the rice, butter and bay leaf. Cook, stirring, until the rice is toasted, smells nutty and turns a light golden brown, about 4 minutes. Pour in the wine and simmer, stirring occasionally, until it is completely absorbed, 2 to 3 minutes.
- Ladle 1/2 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center). Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 15 to 17 minutes. Discard the bay leaf.
- Stir in the baby spinach, Parmesan, half of the reserved pancetta, 1/2 teaspoon salt and a couple grinds of pepper. Stir until the spinach is wilted and everything is evenly combined. Taste and adjust the seasoning with salt and pepper. Spoon into 2 dinner bowls and top with the remaining pancetta and a sprinkle of Parmesan.
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
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
RISOTTO WITH LEEKS, SHIITAKE MUSHROOMS, AND TRUFFLES
How to Make Risotto With Shiitake Mushrooms and Leeks and Truffles
Provided by Gabriel Rucker
Yield Makes 6-8 first-course servings
Number Of Ingredients 18
Steps:
- For leeks:
- Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
- For mushrooms:
- Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- For risotto:
- Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.
SHRIMP, LEEK AND SPINACH RISOTTO
This is a great recipe!
Provided by MRSPETEL
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
- While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 108 g, Cholesterol 191.2 mg, Fat 10.2 g, Fiber 5.5 g, Protein 44.9 g, SaturatedFat 1.4 g, Sodium 804.7 mg, Sugar 5.5 g
MILANESE RISOTTO WITH BACON, LEEKS AND TOMATOES AND EGGS
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring the chicken stock, 1 cup water and the saffron to a boil in a saucepan, then reduce the heat to a low simmer.
- Trim off the roots and the dark green parts of the leeks. Cut the leeks in half lengthwise down the center, then very thinly slice them crosswise. Rinse the leeks in several changes of cold water, then drain and pat dry in a kitchen towel.
- Heat the EVOO in a pot with a rounded bottom over medium-high heat. Add the pancetta or bacon and cook until some of the fat has rendered, about 5 minutes. Add the leeks and stir until softened, 2 to 3 minutes. Add the garlic and season with salt and pepper, then cook, stirring, about 1 more minute. Add the rice and stir. Add the wine and cook, stirring, until the liquid has been absorbed. Begin adding the hot chicken stock, a few ladles at a time, stirring constantly and cooking until the liquid has been absorbed before adding more. Continue adding stock and cooking until the rice is al dente, about 18 minutes total.
- When the risotto is about done, melt 1 tablespoon butter in a skillet over medium heat, then cook the eggs over easy or sunny-side up.
- Cut the remaining 2 tablespoons butter into small pieces and add it to the risotto, stirring until melted. Stir in the cheese and the tomatoes, then remove from the heat.
- Serve the risotto in shallow bowls and top with the fried eggs. Garnish with parsley and basil.
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
CAULIFLOWER AND LEEK RISOTTO
Steps:
- Wash leek well in a bowl of cold water, then lift out and drain. Blanch leek and cauliflower in a 4- to 5-quart pot of boiling salted water , uncovered, 1 minute. Drain in a sieve and transfer to a bowl of cold water to stop cooking. Drain well.
- Bring stock and water to a boil in a 2- to 3-quart saucepan and keep stock at a bare simmer, covered.
- Heat 2 tablespoons butter in a 4-quart heavy pot over moderately high heat until foam subsides, then sauté cauliflower and leek, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding stock, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, 20 to 25 minutes. (There may be leftover broth.)
- Remove from heat and stir in cheese, remaining tablespoon butter, and salt and pepper to taste. Thin with a little remaining stock as desired and serve immediately.
- *Available at Italian markets, some specialty foods shops, and www.esperya.com.
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.
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
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