LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA
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
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.
PASTA WITH PANCETTA AND LEEKS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
- Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
- After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
- Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!
OVEN-BAKED LEEK & BACON RISOTTO
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
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 & BACON RISOTTO
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
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 & PANCETTA RISOTTO WITH FINE HERBES
Found the recipe in a William Sonoma magazine and sounds good. I haven't tried it yet and have never made risotto but want to try this. Sounds creamy with lots of flavor. If you try it before me, let me know.
Provided by Bonnie G 2
Categories Short Grain Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pat parsley, chervil, tarragon, 4 tablespoons oil, salt and pepper in bowl.
- Using immersion blender, blend until smooth. Set fine herbes puree aside.
- In pan over medium heat, saute pancetta 8 minutes.
- Using slotted spoon, transfer to small bowl.
- Reserve 1 tablespoon fat in pan; add 2 tablespoons oil.
- Cook onion 7 minutes.
- Add leeks, saute, 15-17 minutes.
- Add garlic; cook 30 seconds.
- Stir in rice and pancetta. Cook until rice is translucent, 2-3 minutes. Add wine; stir until absorbed, 1 minute.
- Add broth 1/2 cup at a time; stir constantly until almost completely absorbed before adding more.
- When rice is tender but firm to the bite, after 20-25 minutes, remove from ehat.
- Stir in butter, cheese and fine herbes puree.
- Season with salt and pepper.
Nutrition Facts : Calories 702.3, Fat 31.8, SaturatedFat 9, Cholesterol 22.5, Sodium 1347.9, Carbohydrate 79.7, Fiber 4.8, Sugar 5.5, Protein 19.1
LEEK, PANCETTA AND PORCINI RISOTTO WITH HERBS
This recipe was really a combination of two other risotto recepies from this very site with a couple of my own additions. It may sound as if there are too many ingredients, but it worked so well for us that I decided to write it down as a proper dish. I suspect that herb mixture can be modified - oregano, tarragon, chevril will also work, but I used what I had in my fridge. Unlike other risotto recipies, this one does not include butter - and we did not miss it. Enjoy!
Provided by Vlada
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine parsley, dill, coriander, olive oil, salt and pepper in bowl and puree in an immersion blender until smooth. Put the puree aside.
- Sauté pancetta in a heavy-bottom pan for 6-8 minutes.
- Add onion and garlic, sauté for another 5 minutes or so.
- Add leeks and porcini mushrooms. Cook for another 15 minutes.
- Stir in rice, cook until translucent, 2-3 minutes. Add wine, stir until absorbed.
- Add mushroom liquid and chicken stock, about 1/2 cup at a time, stir constantly until almost completely absorbed before adding more.
- When all stock is absorbed (or when rice is tender but firm to the bite), remove from the heat.
- Stir in grated parmigiano and the herbs puree. Season with salt and pepper.
Nutrition Facts : Calories 613, Fat 20.8, SaturatedFat 5.1, Cholesterol 16.8, Sodium 593.6, Carbohydrate 82.7, Fiber 4.3, Sugar 7.8, Protein 18
More about "leek and pancetta risotto recipes"
LEEK & PANCETTA RISOTTO RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 50 minsCategory Italian Christmas RecipesCalories 280 per serving
- Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
- Cook pancetta in a small nonstick pan over medium heat, stirring, until crispy, about 5 minutes. Drain on a paper-towel lined plate while you prepare the rest of the risotto.
- Heat oil in a Dutch oven over medium-low heat. Add leeks, shallots (or onion) and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
- Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total.
CREAMY LEEK RISOTTO WITH CRISPY PANCETTA | THE BEST SIDE …
From joyfulhealthyeats.com
OVEN-BAKED SMOKED PANCETTA AND LEEK RISOTTO - DELIA …
From deliaonline.com
MUSHROOM AND PANCETTA RISOTTO | RICARDO
From ricardocuisine.com
CREAMY PANCETTA LEEK RISOTTO : A SMALL BATCH RECIPE FOR …
From aflavorjournal.com
PANCETTA, LEEK AND MUSHROOM RISOTTO RECIPE
From myfoodbook.com.au
PEA, LEEK, PANCETTA AND TALEGGIO RISOTTO RECIPE
From deliciousmagazine.co.uk
LEEK, PEA AND SMOKED PANCETTA RISOTTO — BELINDA …
From belindajeffery.com.au
LEEK & PANCETTA RISOTTO WITH FINES HERBES | WILLIAMS …
From williams-sonoma.com
LEEK, PANCETTA & PEA RISOTTO - TROIS FOIS PAR JOUR
From troisfoisparjour.com
Servings 4-6Estimated Reading Time 50 secs
PANCETTA, LEEK AND MUSHROOM RISOTTO - PERFECT ITALIANO
From perfectitaliano.com.au
LEEK AND PANCETTA RISOTTO - EXTRA CREAMY! | GREENS & CHOCOLATE
From greensnchocolate.com
PANCETTA AND LEEK RISOTTO RECIPE, CALORIES & NUTRITION FACTS
From checkyourfood.com
MANCHEGO, PANCETTA & LEEK RISOTTO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PANCETTA AND LEEK RISOTTO WITH POACHED EGG
From everybodylovesitalian.com
MOB — LEEK & PANCETTA RISOTTO
From mob.co.uk
SPRING PEA, LEEK, AND PANCETTA RISOTTO - BAKER BY NATURE
From bakerbynature.com
LEEK AND PANCETTA RISOTTO WITH FRIED EGG RECIPE | TASTING TABLE
From tastingtable.com
LEEK AND PANCETTA RISOTTO - EAT THE RIGHT STUFF
From eattherightstuff.com
PANCETTA RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
RANDOM RECIPE IDEA FOR DINNER | LEEK-AND-PANCETTA-RISOTTO …
From reciperoulette.tv
CHICKEN LEEK, & PANCETTA RISOTTO – STUCK IN THE KITCHEN
From stuckinthekitchen.com
LEEK AND PANCETTA RISOTTO RECIPE - COOKEATSHARE
From cookeatshare.com
CREAMED LEEK AND PARMIGIANO REGGIANO RISOTTO WITH CRISPY …
From foodandtravel.com
PUMPKIN RISOTTO WITH LEEKS & PANCETTA RECIPE - LEMON SQUEEZY
From thelemonsqueezy.com
LEEK & PANCETTA RISOTTO WITH FINES HERBES - FOOD CHANNEL
From foodchannel.com
LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA | RECIPE CART
From getrecipecart.com
LEEK & PANCETTA RISOTTO WITH FINES HERBES | WILLIAMS …
From williams-sonoma.ca
PERFECT ITALIANO NZ | PANCETTA, LEEK AND MUSHROOM RISOTTO
From perfectitaliano.com
CREAMY LEEK RISOTTO WITH CRISPY PANCETTA | BEST COMFORT FOOD …
From pinterest.com
LEEK PANCETTA AND PORCINI RISOTTO WITH HERBS RECIPE - WEBETUTORIAL
From webetutorial.com
TOMATO & PANCETTA RISOTTO – ERECIPE
From erecipe.com
RISOTTO WITH LEEKS AND PANCETTA - MAMA PALMA
From mamapalma.com
RISOTTO WITH PANCETTA AND LEEKS - ITALY TRAVEL AND LIFE | ITALY TRAVEL ...
From italytravelandlife.com
MOB'S TASTIEST LEEK RECIPES
From mob.co.uk
LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA RECIPE - NYT …
From shireen.us
LEEK & PANCETTA RISOTTO | RECIPE | RISOTTO, PANCETTA, RISOTTO RECIPES
From pinterest.com
LEEK AND CRISP PANCETTA RISOTTO WITH COOKED HAM | NEGRONI
From negroni.com
AL'S RECIPE REVIEWS: SPINACH AND PANCETTA FAKE-OUT RISOTTO
From alsrecipereviews.blogspot.com
LEEK RISOTTO RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
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 »
You'll also love