Creamy Leek Risotto Recipes

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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

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 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

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 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.

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