Best 14 Leek Risotto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the culinary delight of leek risotto, a classic Italian dish that combines creamy arborio rice, tender leeks, savory parmesan cheese, and aromatic white wine. This vegetarian entree is not only flavorful but also versatile, allowing you to customize it with various ingredients based on your preferences. Discover two delectable variations of leek risotto in this article: the traditional recipe and a vegan alternative. Both versions offer a unique taste experience, ensuring that every bite is a burst of flavor. Embark on a culinary journey as you explore the detailed instructions, insightful tips, and stunning food photography, which will guide you in creating this comforting and elegant dish at home.

Check out the recipes below so you can choose the best recipe for yourself!

LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA



Leek Risotto With Sugar Snap Peas and Pancetta image

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

1 1/2 tablespoons olive oil
3 ounces thinly sliced pancetta or bacon
1 quart chicken stock
3 large leeks, white parts only, split lengthwise, sliced 1/4-inch thick and thoroughly washed (about 3 cups)
2 garlic cloves, smashed
Kosher salt and black pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
1 tablespoon unsalted butter
2 ounces grated Pecorino (about 3/4 cup), plus more for topping
8 ounces sugar snap peas, strings removed, snap peas halved lengthwise
1/2 cup snipped chives (optional)

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, AND PEA RISOTTO



Leek, Bacon, and Pea Risotto image

This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 9

2 leeks, white and light-green parts only
12 cups (96 ounces) low-sodium chicken broth
4 slices bacon, cut crosswise into strips
2 1/2 cups Arborio rice
1 cup dry white wine
3/4 cup frozen peas (optional)
1/2 cup finely grated Parmesan, plus more for serving
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Steps:

  • Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
  • Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes. Stir in peas (if using) after the final addition of broth.
  • Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Reserve half the risotto (about 4 cups) in refrigerator for risotto cakes. Serve remaining risotto with Parmesan.

Nutrition Facts : Calories 254 g, Fat 7 g, Fiber 1 g, Protein 12 g

SHRIMP, LEEK AND SPINACH RISOTTO



Shrimp, Leek and Spinach Risotto image

This is a great recipe!

Provided by MRSPETEL

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, divided
2 cups Arborio rice
4 cups boiling vegetable broth
2 teaspoons minced garlic
1 medium leek, chopped
1 fresh red chile pepper, chopped
1 pound medium shrimp, peeled and deveined
½ pound small scallops
1 (14 ounce) bag fresh spinach leaves
½ red bell pepper, finely chopped
1 teaspoon fresh ground pepper

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

LEEK RISOTTO



Leek Risotto image

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

6 cups chicken stock or 6 cups chicken broth (48 fl oz)
1 tablespoon olive oil
1 1/2 cups leeks, chopped
2 1/2 cups arborio rice (17.5 oz/545 g)
2/3 cup dry white wine
1/2 cup freshly grated parmesan cheese
salt and pepper

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.

ASPARAGUS AND LEEK RISOTTO WITH PROSCIUTTO



Asparagus and Leek Risotto with Prosciutto image

Categories     Pork     Rice     Vegetable     Appetizer     Asparagus     Leek     Summer     Prosciutto     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 10

1 pound asparagus spears, tough ends trimmed, cut diagonally into 1/2-inch pieces
5 cups canned low-salt chicken broth
3 tablespoons butter
1 tablespoon olive oil
1 cup thinly sliced leek (white and pale green parts only)
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
2 ounces prosciutto, minced (about 1/4 cup)
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water to cool. Drain.Bring broth to boil in medium saucepan. Reduce heat to very low; cover and keep warm.
  • Meanwhile, melt butter with oil in heavy large saucepan over medium heat. Add leek and sauté until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup hot chicken broth. Reduce heat and simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 30 minutes. Add asparagus and stir until heated through, about 2 minutes. Remove from heat. Stir in prosciutto, Parmesan and parsley. Season with salt and pepper and serve.

SEAFOOD RISOTTO WITH LEEK BROTH AND ASPARAGUS STEMS



Seafood Risotto with Leek Broth and Asparagus Stems image

Provided by Bobby Flay

Categories     appetizer

Yield 4 servings

Number Of Ingredients 28

2 tablespoons olive oil
1 shallot, finely sliced
1 large leek, washed and finely sliced up to light green part
1 cup white wine
6 cups home made clam broth, not bottled
1 bay leaf
4 sprigs parsley
4 black peppercorns
1/4 cup heavy cream
1 tablespoon finely chopped parsley
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh chervil
3 tablespoons olive oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 cups arborio rice
1 cup white wine
8 cups hot water, or clam broth
Salt and freshly ground pepper
2 lobster tails, roasted and split in half
8 shrimp, Sauteed
4 scallops, sauteed
12 mussels, steamed in wine with 3 sprigs parsley, 3 sprigs thyme, and 1 clove crushed garlic
1 pound asparagus, lightly oiled, seasoned and roasted until tender, cut into 2-inch pieces
Leek broth
1 tablespoon finely chopped parsley
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh chervil

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Add shallot and leek and cook until soft. Increase heat to high, add wine and cook until reduced. Add clam stock, bay leaf, parsley, and peppercorns and bring to a simmer, cook for 30 minutes. Hit with an immersion blender and strain into a clean pan. Bring to a simmer, add cream, cook for 1 minute, add fine herbs, and season with salt and pepper.
  • For the Risotto: Heat the oil in medium saucepan, add onion and garlic, and cook until soft. Stir in arborio rice to coat. Add wine and cook until reduced. Add broth 2 cups at a time and cook until al dente. Season with salt and pepper to taste. Pack into small ramekins and unmold onto a shallow bowl.
  • Divide seafood and asparagus among the bowls around the risotto. Ladle broth over and garnish with fine herbs.

MUSHROOM AND LEEK RISOTTO RECIPE BY TASTY



Mushroom And Leek Risotto Recipe by Tasty image

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

4 tablespoons unsalted butter, divided
1 large leek, white and light green parts only, halved lengthwise and sliced into half-moons
1 lb mixed mushroom, cleaned, stemmed, and sliced into ¼-inch (6 mm) pieces
3 cloves garlic, minced
½ cup Holland House® Sherry Cooking Wine
1 cup arborio rice
2 ½ cups vegetable stock
2 sprigs fresh thyme
½ teaspoon kosher salt, plus more to taste
¼ cup freshly grated parmesan cheese, plus more for serving
1 tablespoon lemon zest
1 tablespoon lemon juice
freshly ground black pepper, to taste
1 tablespoon fresh parsley, chopped

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

PANCETTA AND LEEK RISOTTO FOR TWO



Pancetta and Leek Risotto for Two image

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

3 cups low-sodium chicken broth
1 teaspoon olive oil
4 ounces finely diced pancetta (about 3/4 cup)
2 cloves garlic, minced
1 small leek, white and light green parts only, halved lengthwise and thinly sliced
Kosher salt and freshly ground black pepper
3/4 cup arborio rice
1 tablespoon unsalted butter
1 dried bay leaf
1/2 cup dry white wine
2 cups lightly packed baby spinach
1/4 cup finely grated Parmesan, plus more for serving

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.

MUSHROOM, LEEK AND CASHEW NUT RISOTTO



Mushroom, Leek and Cashew Nut Risotto image

I love mushroom risotto and I love leeks and cashews however the only risotto recipe I had with these ingredients was with brown rice, boiled in a pot. I prefer the traditional method of cooking risotto and with arborio rice so I used that recipe as a guide, along with another mushroom risotto recipe I had and it is delicious. (Believe it or not, the first time I cooked this recipe I forgot to add the cashews - after all that! Anyway, it still tasted great even without the cashews, but is better with them.) Use the best quality stock you can as with any risotto, the quality of stock makes a huge difference. Preferably, make your own using one of the many chicken stock recipes on 'Zaar as a guide. (It should be a criminal offence to throw away a chicken carcass I reckon!) Alternatively, Campbell's "Real Stock" from the shop is very good.

Provided by Baz231

Categories     Short Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups sliced mushrooms (about 375 gms)
1 tablespoon lemon juice
6 tablespoons butter
2 tablespoons fresh parsley, finely chopped (or 1 tblspn dried parsley)
2 teaspoons fresh basil, finely chopped (optional) or 1 teaspoon dried basil
2 leeks, sliced and washed
2 tablespoons olive oil
1 garlic clove, crushed (optional)
2 cups arborio rice
1 cup dry white wine
4 cups chicken stock, hot
1/2 cup cashew nuts, coarsely chopped
1/2 cup parmesan cheese, grated

Steps:

  • Toss the fresh mushrooms with the lemon juice. In a large, heavy based pan melt 2 tablespoons of butter, stir in the mushrooms and cook over moderate heat until they begin to brown. Add the parsley and basil (if using) and cook for 30 seconds more, then remove and set aside.
  • Heat another 2 tablespoons of the butter with the olive oil in the same pan in which the mushrooms were cooked. Stir in the sliced leeks and garlic and cook until soft, about 6 to 8 minutes.
  • Add the rice, stirring to coat all the grains until they start to swell and burst - about 2 minutes. Add the sauteed mushrooms and mix well.
  • Pour in the wine and cook over moderate to low heat until it is absorbed.
  • Add half a cup of the hot stock and stir frequently to prevent sticking while the rice absorbs the liquid.
  • Keep adding stock in this way, stirring frequently to prevent sticking.
  • Just as the final liquid is being absorbed and the rice is cooked (about 20 minutes) remove from the heat and stir in the remaining 2 tablespoons of butter, the parmesan cheese and the cashew nuts. Add freshly ground black pepper to taste (and salt, if you must) and serve. Garnish with some freshly grated parmesan, if you like.

Nutrition Facts : Calories 894.2, Fat 39.2, SaturatedFat 16.6, Cholesterol 64, Sodium 782.4, Carbohydrate 103.2, Fiber 4.5, Sugar 7.8, Protein 22

ROCK SHRIMP, TOMATO, AND LEEK RISOTTO WITH BASIL AND MEYER LEMON



Rock Shrimp, Tomato, and Leek Risotto With Basil and Meyer Lemon image

This is a sort of mating of my favorite Shrimp Scampi recipe with a recipe for a Mushroom Risotto that I really like (sans mushrooms though). It should be almost soupy.

Provided by Betty Rocker

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

3 leeks, divided
1 cup cream
1 large tomatoes, cut into small 1/4 inch dice or 5 -6 roma tomatoes
10 large basil leaves, cut into chiffonade divided
1 cup arborio rice
3 tablespoons butter, divided
1 cup white wine, divided
2 large garlic cloves
3 -4 cups shrimp stock or 3 -4 cups chicken stock
1 lb fresh rock shrimp
3/4 cup frozen peas
1 meyer lemon
parmigiano-reggiano cheese
salt and pepper

Steps:

  • Carefully wash the leeks, then trim the root end and the tops just where they start to turn light green. Halve them longways, then check for mud and dirt again and rinse if necessary. Slice into thin half-moons, keeping the slices from one of the leeks separate from the other two.
  • Put the slices from two of the leeks into a small saucepan, cover with the cream, and season with salt and pepper. Bring to a boil and then allow to simmer gently for about 10 minutes. Add tomato and continue to simmer.
  • Meanwhile, start the risotto. In a heavy-bottomed, medium-sized stock pot, melt 1 tbsp butter. Add leeks, and sauté over medium heat for a few minutes until softened and beginning to brown slightly.
  • Add rice and sauté for 2-3 minutes until coated with butter-leek mixture and beginning to toast. Add 2/3 cup wine and stir until wine is mostly absorbed. Add about 1/2 cup chicken or shrimp stock at a time, stirring frequently, waiting to add more stock until there's just a little bit of liquid left. Continue to add stock until the rice is cooked through and just barely firm in the center. Grate a bit of the Meyer lemon rind (from about 1/4 of the lemon) into the risotto, and season to taste.
  • Add 1/2 basil and peas to cream mixture and stir. Check seasoning, then pour into risotto and gently fold to combine with the rice.
  • Heat a large non-reactive skillet over high heat. Add 1 tbsp butter and melt, then add shrimp, season with salt and pepper, and sauté until cooked through - about 2 minutes. Add shrimp to risotto, then return skillet to heat, melt the remaining 1 tbsp butter, then add the garlic cloves, pressing them through a garlic press. Sauté for just a few seconds, then pour in 1/3 cup wine to deglaze, scraping up any browned bits on the bottom of the pan with a wooden spoon. Pour liquid into risotto, then squeeze 1/2 Meyer lemon on top and fold gently to combine.
  • Serve in shallow bowls, garnishing with a grating of Parmigiano-Reggiano and some of the basil chiffonade. Serve with the same wine you used to add to the risotto.

CAULIFLOWER AND LEEK RISOTTO



Cauliflower and Leek Risotto image

Provided by Mark Kiffin

Categories     Rice     Vegetable     Parmesan     Cauliflower     Leek     Simmer     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 7

1 medium leek (white and pale green parts only), finely chopped
1 medium head cauliflower (2 pounds), cut into 1-inch-wide florets
3 1/2 cups chicken stock or canned low-sodium broth (28 ounces)
1 1/2 cups water
3 tablespoons unsalted butter
1 cup Carnaroli rice* (6 3/4 ounces)
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)

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 AND PEA RISOTTO WITH GRILLED CALAMARI



Leek and Pea Risotto with Grilled Calamari image

Provided by Kay Chun

Categories     Quick & Easy     Father's Day     Dinner     Squid     Leek     Pea     Grill/Barbecue     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

6 cups chicken stock such as leftover-roast-chicken stock
5 tablespoons extra-virgin olive oil, divided
1 teaspoon fresh lemon juice
1 scallion, thinly sliced
2 medium leeks (white and pale green parts only), thinly sliced and washed
1 1/4 cups Arborio rice
1/4 cup dry white wine
1/2 cup frozen peas
2 tablespoons unsalted butter
1/3 cup grated Parmigiano-Reggiano
1 pound cleaned small squid, patted dry
Equipment: a large (2-burner) grill pan

Steps:

  • Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer.
  • Whisk together 2 tablespoons oil, lemon juice, scallion, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl to make vinaigrette.
  • Cook leeks in 2 tablespoons oil in a 4-quart heavy pot over medium heat, stirring occasionally, until softened but not browned, 7 to 8 minutes. Transfer to a plate.
  • Add remaining tablespoon oil and rice to pot and cook, stirring constantly, until rice is coated evenly, about 1 minute. Add wine and briskly simmer, stirring, until most has been absorbed, about 1 minute.
  • Add 1 cup hot stock and briskly simmer, stirring constantly, until stock has been absorbed. Continue simmering and adding hot stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until 1 cup stock is left, 15 to 18 minutes. Add peas, leeks, and remaining cup stock and cook, stirring, until rice is just tender, 3 to 5 minutes. Stir in butter and cheese, then remove from heat.
  • When last cup of stock has been added to risotto, heat grill pan over high heat until hot. 3When risotto is done, season squid with 1/8 teaspoon salt and oil grill pan. Grill squid, pressing down with a spatula and turning halfway through, until opaque and just cooked through, about 1 minute total. Toss with enough lemon vinaigrette to coat.
  • Serve risotto topped with calamari and drizzled with any remaining lemon vinaigrette.

LEEK AND PANCETTA RISOTTO



LEEK AND PANCETTA RISOTTO image

Categories     Side

Yield 4 Servings

Number Of Ingredients 14

1 cup fresh flat-leaf parsley leaves
1/4 cup chopped fresh chervil
1 to 2 Tbs. chopped fresh tarragon
6 Tbs. olive oil
Salt and freshly ground pepper, to taste
3 oz. pancetta, diced
1/2 yellow onion, chopped
4 leeks, white and light green portions, rinsed well and thinly sliced
3 garlic cloves, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
6 cups chicken broth, warmed
2 Tbs. unsalted butter, cut into 2 pieces
1/2 cup grated Parmigiano-Reggiano cheese

Steps:

  • Put the parsley, chervil, tarragon, 4 Tbs. of the olive oil, salt and pepper in a bowl. Using an immersion blender, blend until a smooth paste forms. Set the fines herbes puree aside. In a sauté pan or a risotto pan over medium heat, sauté the pancetta until crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1 Tbs. of the fat from the pan and add the remaining 2 Tbs. oil. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the leeks and cook, stirring occasionally, 15 to 17 minutes. Add the garlic and cook for 30 seconds. Add the rice and pancetta and stir well. Cook, stirring, until the rice is translucent, 2 to 3 minutes. Add the wine and stir until it is absorbed, about 1 minute. Add the broth 1/2 cup at a time, stirring constantly until it is almost completely absorbed before adding more. When the rice is tender but firm to the bite, after 20 to 25 minutes, remove the pan from the heat. Stir in the butter, cheese and fines herbes puree, and season with salt and pepper. Serve immediately. Serves 4 to 6

LEEK AND GREEN GARLIC RISOTTO



Leek and Green Garlic Risotto image

Make and share this Leek and Green Garlic Risotto recipe from Food.com.

Provided by Luinda Smigel

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

4 medium leeks
3 heads green garlic
2 tablespoons unsalted butter
1/2 cup white wine
sea salt
fresh ground pepper
6 cups vegetable stock
2 tablespoons unsalted butter
1 1/2 cups arborio rice
1/2 cup white wine
1/2 cup cream
1 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley
sea salt
fresh ground pepper

Steps:

  • Quarter the leeks lengthwise; cut them crosswise into 1/4 inch slices. Remove any tough papery husks from the garlic, then finely chop the bulbs.
  • Melt the butter in a saute pan. Add the leeks and garlic, stir to coat then add the wine and cook over medium-low heat until the leeks are tender, about 10 minutes. Season with salt and pepper and set aside while you cook the rice.
  • Have the stock simmering. Melt the butter in a wide soup pot over medium heat. Add the rice and cook, stirring, for 1 minute.
  • Pour in the wine and simmer until absorbed, then add 2 cups of stock. Simmer until absorbed then raise the heat to high and add the stock 1/2 cup at a time. Stir and continue adding liquid after each addition is absorbed. When the rice is done, stir in the leeks, cream, cheese, parsley and any minced garlic shoots. Season with salt and pepper. Serve.

Nutrition Facts : Calories 736.8, Fat 28.8, SaturatedFat 17.6, Cholesterol 85.7, Sodium 425.2, Carbohydrate 90.5, Fiber 4.8, Sugar 4.8, Protein 19.6

Tips:

  • Use High-Quality Ingredients: For the best flavor, use the freshest leeks, Arborio rice, and Parmesan cheese you can find.
  • Don't Overcook the Rice: Arborio rice should be cooked until it is al dente, with a slight bite to it. Overcooking will make the risotto mushy.
  • Add Broth Slowly: Add the chicken broth to the risotto in small increments, allowing the rice to absorb the liquid before adding more. This will help prevent the risotto from becoming too soupy.
  • Stir Constantly: Risotto requires constant stirring to prevent the rice from sticking to the bottom of the pan and to help the starch release from the rice, creating a creamy texture.
  • Adjust the Seasoning: Taste the risotto as you cook it and adjust the seasoning accordingly. You may need to add more salt, pepper, or Parmesan cheese to taste.

Conclusion:

This leek risotto is a delicious and versatile dish that can be served as a main course or a side dish. It is also a great way to use up leftover leeks. With its creamy texture and savory flavor, this risotto is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #healthy     #main-dish     #rice     #european     #dinner-party     #low-fat     #italian     #stove-top     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-in-something     #pasta-rice-and-grains     #short-grain-rice     #equipment

Related Topics