Best Leek And Green Garlic Risotto Recipes

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

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

LEEK RISOTTO RECIPE



Leek Risotto Recipe image

Leek Risotto is a very simple-to-make Italian recipe, light and nutritious. The leeks, browned in butter, are extremely fragrant and give the risotto a very delicate flavor. Leek Risotto is a dish of humble and poor origins. But nowadays people think of it as refined for its delicacy and lightness. Leek Risotto is an ancient dish of the peasant Italian tradition. It has become a classic dish, especially of Piedmontese cuisine. In fact, Piedmont region produces the best Italian qualities of leek and rice.

Provided by Recipes from Italy

Categories     risotto recipes

Time 35m

Yield 6

Number Of Ingredients 9

2 medium leeks
1.5 liters of vegetable stock
100 ml (3,5 oz) of dry white wine
450 g (1 lb) of Carnaroli rice
80 g (3 oz) of unsalted butter
120 g (4,5 oz) grated Parmigiano cheese
3 tablespoons of extra virgin olive oil
a pinch of black pepper
a pinch of fine salt

Steps:

  • Make a vegetable stock and set aside. Then clean the leeks. Remove the dark green part of the leek and the last part with the roots. Then remove even the hardest outer leaf, which you can add to the stock for more flavor.
  • Cut the leeks into rings. In a large saucepan, pour 3 tablespoons of extra virgin olive oil and half a dose of butter. Turn on the heat and when the butter has melted, add the rings of leeks, a pinch of salt and a ladle of vegetable stock. Cook for 2 to 3 minutes.
  • Add the rice and mix well. Then add the white wine and let the it evaporate.
  • add hot vegetable stock, very little at a time stirring constantly. Let it cook for about 15 minutes. At the end turn off the heat and add Parmigiano cheese and the remaining butter. Mix well for a creamy leek risotto. If you like, add some freshly ground black pepper. Serve leek risotto immediately hot with a little more grated Parmigiano cheese to taste.

Nutrition Facts : ServingSize 100 g, Calories 397 calories

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.

SPRING GREEN RISOTTO



Spring Green Risotto image

Provided by Ina Garten

Categories     main-dish

Time 47m

Yield 4 servings for dinner, 6 servings for appetizer

Number Of Ingredients 15

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

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.

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

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.

Related Topics