Best Leek Risotto Recipes

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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

OVEN-BAKED LEEK & BACON RISOTTO



Oven-baked leek & bacon risotto image

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

1 tbsp olive oil
6 rashers smoked back bacon, roughly chopped
2 leeks, halved lengthways and finely sliced
250g risotto rice
700ml hot chicken or vegetable stock
175g frozen peas
3 tbsp soft cheese
zest 1 lemon

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

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.

LEEK & BACON RISOTTO



Leek & bacon risotto image

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

1 ½l chicken stock
1 tbsp olive oil
4 streaky smoked bacon rashers, cut into pieces
3 large leeks , chopped
300g risotto rice
125ml white wine
50g grated parmesan
1 bunch chives , chopped

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

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.

SMOKED HADDOCK & LEEK RISOTTO



Smoked haddock & leek risotto image

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

small knob of butter
1 large leek, thinly sliced
300g risotto rice, such as arborio or carnaroli
700ml fish or vegetable stock
250ml full-fat milk
375g undyed smoked haddock, skinned and cut into large chunks
3 tbsp crème fraîche
100g baby spinach

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

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

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.

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.

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.

LEEK, MUSHROOM AND LEMON RISOTTO



Leek, Mushroom and Lemon Risotto image

From Vegetarian: The Best-Ever Recipe Collection. I have substituted myzithra and pecorino romano for the parmesan, depending on my menu.

Provided by COOKGIRl

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup leek
1 cup cremini mushroom
2 tablespoons olive oil
2 -3 garlic cloves, minced
4 tablespoons butter
1 small yellow onion, chopped
1 3/4 cups arborio rice
5 cups fresh vegetable stock or 5 cups fresh chicken stock
1 lemon, juice and zest of
2/3 cup parmesan cheese
2 tablespoons fresh chives, minced
1/4 cup fresh Italian parsley, chopped
salt
fresh ground black pepper
lemon wedge
fresh Italian parsley (to garnish)

Steps:

  • Wash the leeks well and slice. Wipe the mushrooms and slice.
  • Heat the olive oil in a saute pan. Add the leeks and mushrooms, cooking over medium heat for about 5 minutes or until softened. Add the garlic and cook another minute. Remove vegetables from pan and set aside.
  • Add 2 tablespoons of the butter to the pan and saute the onion over medium heat for approximately 5 minutes.
  • Stir in the arborio rice and cook for 1 minute. Add one cupful of fresh stock to the pan and cook gently, stirring occasionally; until all liquid is absorbed.
  • Continue stirring in one cupful of stock at a time, until each cupful is absorbed. This should take about 25 minutes. The risotto should by the end turn thick and creamy; the rice tender but not sticky.
  • Just before serving, stir in the leeks and mushrooms, the remaining 2 tablespoons of butter, lemon juice and zest, half of the cheese, and the fresh herbs.
  • Adjust seasoning, adding salt and pepper to taste. Sprinkle remaining cheese on top, garnish with herb sprigs and lemon wedges. Serve warm.

Nutrition Facts : Calories 578.6, Fat 23.7, SaturatedFat 11.3, Cholesterol 45.2, Sodium 366.3, Carbohydrate 77.3, Fiber 3.5, Sugar 2.5, Protein 13.6

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

ASPARAGUS-LEEK RISOTTO



Asparagus-Leek Risotto image

Make and share this Asparagus-Leek Risotto recipe from Food.com.

Provided by JackieOhNo

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb asparagus, trimmed
2 tablespoons extra virgin olive oil
salt and pepper, to taste
1 1/2 cups sliced leeks (white and light green parts only)
1 cup arborio rice or 1 cup short-grain rice
3 cups chicken broth
1/3 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon freshly ground coarse black pepper
1 lemon, sliced

Steps:

  • Roast asparagus: place asparagus in a single layer on a baking s heet. Brush evenly with 1 T. olive oil; lightly sprinkle with salt and black pepper. Bake, uncovered, in 450-degree oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds into 2-inch pieces; set aside all asparagus.
  • While the asparagus is roasting, cook leeks in a large saucepan in 1 T. olive oil until tender. Stir in uncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown.
  • In another saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes in total).
  • Stir in any remaining broth. Cook and stir just until rice is tender and creamy.
  • Stir in asparagus pieces, cheese, parsley, lemon zest, lemon juice, and pepper. Top with asparagus spears and lemon slices.

Nutrition Facts : Calories 349.9, Fat 10.8, SaturatedFat 2.8, Cholesterol 7.3, Sodium 720.9, Carbohydrate 52.3, Fiber 5.1, Sugar 3.1, Protein 13

LEMON, LEEK AND MUSHROOM RISOTTO



LEMON, LEEK AND MUSHROOM RISOTTO image

Categories     Dinner

Yield 4 people

Number Of Ingredients 12

8 oz leeks, trimmed .
2/3 c parmesan cheese, grated .
6 tbsps butter .
2 tbsps olive oil .
1 3/4 c arborio rice .
8 oz mushrooms .
3 garlic cloves, crushed .
1 large onion, roughly sliced .
1/8 c chives, sliced .
1/8 c parsley, sliced .
1 lemon, juice & zest of, grated .
5 c vegetable stock, hot

Steps:

  • Step #1 Wash the leeks well. Step #2 Slice in half lengthwise & roughly chop. Step #3 Wipe the mushrooms with paper towels & roughly chop. Step #4 Heat the oil In a large-ish saucepan & cook the garlic for 1 min. Step #5 Add the leeks, mushrooms & salt & pepper to taste. Step #6 Cook over med-heat/flame for about 10 mins or until softened & browned. Step #7 Remove from pan & set aside. Step #8 Add 2 tbsp of the butter to th epan & cook the onion over med-heat/flame for about 5 mins. Step #9 Stir in the arborio rice & cook for 1 min. Step #10 Add 1 ladleful of hot stock to the pan & cook carefully, stirring every once in awhile, until all the liquid is absorbed. Step #11 Add another ladleful as each previous one is absorbed, this should take about 25 mins. Step #12 The risotto will turn thick & creamy. Step #13 The rice should be tender but not sticky. Step #14 Just before serving, stir in the the leek & mushroom mixture along with the remaining butter, 3 tbsp of the lemon juice, grated lemon zest, half of the parmesan & the herbs. Step #15 Serve & sprinkle with the remainder of the parmesan & herbs.

CREAMY LEEK RISOTTO



Creamy Leek Risotto image

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

1 tablespoon butter
2 -3 leeks, white part and a little green chopped
1/2 cup light cream (or dairy substitute)
salt and pepper
5 cups chicken broth
2 tablespoons butter
1 tablespoon olive oil
1/3 cup minced onion
1/2 cup dry white wine
1 1/2 cups arborio rice
1/3 cup grated parmesan cheese
1 tablespoon parsley

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

LEEK & SAGE RISOTTO WITH CRISP BACON



Leek & sage risotto with crisp bacon image

A quick risotto easily made into a vegetarian dish by leaving out the bacon and adding two or three large, grilled mushrooms

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 8

1 tbsp olive oil
2 leeks , sliced
4 sage leaves, shredded, or pinch dried
85g risotto rice
small glass white wine
200ml hot vegetable stock
2-3 rashers streaky bacon
3 tbsp grated parmesan

Steps:

  • Heat the oil in a pan, add the leeks and sage and fry for 2 mins until the leeks are starting to soften. Stir in the rice and cook for 1 min, stirring. Add the wine and stock and bring to the boil. Reduce the heat, cover and simmer for 10-12 mins until the rice is tender.
  • Meanwhile, grill the bacon until golden and crisp. Remove the rice from the heat, then stir in 2 tbsp of the Parmesan and freshly ground pepper. Spoon onto a plate, sprinkle with the remaining Parmesan and top with the bacon.

Nutrition Facts : Calories 685 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 27 grams protein, Sodium 1.65 milligram of sodium

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

OVEN BAKED LEEK AND BACON RISOTTO



Oven Baked Leek and Bacon Risotto image

A one-pot risotto you don't need to stand over for half an hour.

Provided by Vicki Butts (lazyme)

Categories     Rice Sides

Time 45m

Number Of Ingredients 8

1 Tbsp olive oil
6 slice smoked bacon, roughly chopped
2 leeks, halved lengthways and finely sliced
250 g risotto
700 ml chicken broth
175 g frozen peas
3 Tbsp soft cheese
1 lemon, zsted

Steps:

  • 1. Heat oven to 200C/180C fan/ gas 6 (350F).
  • 2. Heat oil in an ovenproof casserole dish. Add bacon and fry for 2 minutes.
  • 3. Add the leeks and cook until soft, but not colored, for about 4-5 minutes.
  • 4. Add rice and cook for 1 minute more.
  • 5. Add broth. Cover and place in the oven for 20 minutes, stirring halfway during cooking time.

SHRIMP AND LEEK RISOTTO



Shrimp and Leek Risotto image

Make and share this Shrimp and Leek Risotto recipe from Food.com.

Provided by r8brito

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

3 small leeks or 1 large leek
1 cup arborio rice or 1 cup carnaroli rice
3 cups chicken broth
1/2 cup white wine, at room temperature
2 tablespoons unsalted butter, divided
12 medium shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons grated parmesan cheese
1 large garlic clove, minced
1 tablespoon minced flat leaf parsley
1 pinch kosher salt
1 tablespoon minced chives

Steps:

  • Clean and prep the leeks by trimming the roots and dark green leaves from the stalks, then slit each in half lengthwise and thoroughly swish each half in a large bowl of water to remove any sand and sediment that might be stuck between the root layers, gently frilling them apart with your thumbs. Pat dry and slice each half into 1/8-inch thick half-moons.
  • In a small saucepan, bring the chicken broth to a simmer and keep warm over low heat.
  • In a large saucepan or Dutch oven, melt 1 tablespoon butter over medium-low heat and add the olive oil. Add the leeks and garlic, and sprinkle a pinch of kosher salt evenly over the vegetables. Cook for about 5 minutes, stirring occasionally, until softened and just starting to caramelize.
  • Add the rice and stir well for 2 minutes to gently toast.
  • Stir in the wine and simmer until nearly evaporated.
  • Add 1/2 cup of the warm chicken broth to the rice and stir gently and frequently until most of the liquid is absorbed. Continue to add broth 1/2 cup at a time, stirring as the rice continues to cook and absorb liquid.
  • After 15-20 minutes, most of the broth should be absorbed and the rice should taste tender and chewy but slightly firm to the bite. There will still be a good amount of sauce in the pan with the rice; risotto isn't fluffy and dry like a pilaf, but retains a slightly soupy texture.
  • Before you add your last ladleful of broth, stir in the shrimp to cook through as the liquid is absorbed.
  • Season the risotto with salt and pepper to taste, stir in the remaining butter, the Parmesan, parsley, and chives, and serve immediately.

Nutrition Facts : Calories 366.5, Fat 11.4, SaturatedFat 4.9, Cholesterol 17.5, Sodium 651.4, Carbohydrate 51, Fiber 2.7, Sugar 3.5, Protein 9.1

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