Best 3 Risotto With Spring Carrots And Leeks Recipes
Indulge in a culinary symphony of flavors with our enticing Risotto with Spring Carrots and Leeks, a delightful main course or side dish that exudes the essence of spring's bounty. This delectable dish features a creamy, flavorful risotto base, vibrant spring carrots, tender leeks, and a touch of fresh herbs, resulting in a harmonious blend of textures and tastes. Alongside this remarkable risotto, discover a collection of equally captivating recipes that unlock the potential of spring's finest ingredients. Treat yourself to a refreshing Spring Vegetable Salad, bursting with the crispness of radishes, the sweetness of peas, and a zesty vinaigrette dressing. Embark on a culinary adventure with our vibrant Carrot and Leek Soup, where the natural sweetness of carrots and the subtle oniony flavor of leeks combine to create a comforting and wholesome soup. For a quick and satisfying meal, prepare our flavorful Carrot and Leek Stir-Fry, where tender carrots and leeks are coated in a savory sauce, accompanied by your choice of protein. Complete your culinary journey with our indulgent Carrot Cake, a classic dessert elevated with moist carrot cake layers, a decadent cream cheese frosting, and a sprinkle of chopped walnuts.
Let's cook with our recipes!
SPRING GREEN RISOTTO
Provided by Ina Garten
Categories main-dish
Time 47m
Yield 4 servings for dinner, 6 servings for appetizer
Number Of Ingredients 15
Steps:
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
- Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
CARROT RISOTTO
This risotto is carroty. It's cheesy. It has a nice bite to it, which is exactly what you want. And because the backbone to any risotto is a really good broth, I'm going to show you how we make our carrot stock at Dirt Candy.
Provided by Amanda Cohen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Risotto: Strain the stock to yield 6 cups (add water to the stock if necessary) and place in stock pot over low heat to simmer. Finely dice the onion half; then peel and mince the garlic. In a skillet, heat olive oil to rippling, add onions and garlic, and cook until onions are translucent, 3-5 minutes. Add the rice and stir to toast. Continue to move it around the pan so it doesn't stick to the bottom, about 7 minutes.
- When the rice has grown translucent from absorbing the oil, add wine and stir until it evaporates; do the same with the lemon juice. Once the pan is fairly dry, slowly ladle the simmering carrot stock into the rice in one-cup increments (rice and stock need to be same temperature). Stir until the liquid has been incorporated before adding the next cup. Don't rush it: you want to let the carrot flavor slowly develop. (This is the trick to cooking risotto: take it slow!)
- When you have two cups of stock left in the saucepan, pour the carrot juice into the stock and stir until it's incorporated. Then, add the next cup of the carrot juice/stock mixture to the rice and incorporate. When you have one cup of the mixture left, stir the diced carrots into the rice before adding the final cup of liquid.
- Finish the dish: When the rice looks creamy and there's no liquid sloshing around, add salt, butter, and half of the Pecorino. (Omit butter and Pecorino for vegan eaters.) Spoon onto a serving plate, sprinkle with the thyme and remaining Pecorino, and serve.
- Peel, trim, and roughly chop the onion and carrots, and roughly chop celery; add to stock pot. Smash garlic cloves to remove peel, then add to pot. Add water, bring to a boil, reduce to a simmer, and cook for 45 minutes to 1 hour. Strain and reserve liquid, discarding solids.
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.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and avoid any scrambling.
- Use fresh, seasonal vegetables: Spring carrots and leeks are at their peak flavor right now, so take advantage of them! You can also use other seasonal vegetables, such as asparagus, peas, or zucchini.
- Don't overcook the rice: Risotto is a delicate dish, so it's important to cook the rice until it is al dente, or slightly firm to the bite. Overcooked rice will be mushy and unpleasant.
- Stir the risotto constantly: This will help the rice absorb the broth and prevent it from sticking to the pan.
- Add the cheese and butter at the end: This will help create a creamy, flavorful sauce.
- Serve the risotto immediately: Risotto is best enjoyed fresh out of the pan. Leftovers can be reheated, but they may not be as creamy.
Conclusion:
This risotto with spring carrots and leeks is a delicious and easy-to-make dish that is perfect for a spring meal. The combination of sweet carrots, leeks, and creamy arborio rice is sure to please everyone at the table. So next time you're looking for a new risotto recipe to try, give this one a try!
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