LEEK RISOTTO RECIPE
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
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
ROASTED LEEKS
Have you ever thought of having roasted leeks as a side dish? You definitely should!
Provided by Adina
Categories Side Dishes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
- Wash leeks: Wash the leeks. Trim and discard the roots and the last 2 cm/ 1 inch or so of the dark green ends as well. Slice the leeks lengthwise. Carefully fan open the layers without taking the leek apart and rinse under running water until all the dirt is removed.
- Cut leeks: Cut the halved leeks into smaller pieces, about 10 cm/ 4 inches long. Place the leek pieces in a roasting tin.
- Season: Whisk together the oil and the spices. Pour over the leeks and massage well with your hands to make sure that all the leeks are coated in oil.
- Roast the leeks for about 40 minutes. Start checking after 25-30 minutes, about every 5 minutes or so; the roasting time depends on the thickness of the leek halves and your oven. When done, the roasted leeks should be tender easy to pierce with a fork.
- Remove the outer leaf before serving. Sprinkle with chopped parsley and serve as suggested above.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 103 kcal, Carbohydrate 10 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 279 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 6 g
BRAISED LEEKS
Leeks may not be a typical side dish, but this recipe has made them the most-requested side in our house. 3 WW points per serving.
Provided by jenpalombi
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a sharp knife, trim most of the roots off the end of the leek, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves and then cut each half into inch long pieces. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom.
- In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes.
- Sprinkle with thyme and cook one minute more.
- Add stock, reduce heat to medium low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve.
BRAISED LEEKS WITH PARMESAN
Inspired by a Marcella Hazan recipe, this side dish helps Pandolfi feel closer to his Italian heritage. Wash leeks after they're halved by dunking them in a bowl of cold water and vigorously swishing to dislodge dirt and grit trapped between the layers. You may need to repeat the process once or twice, depending on the level of grit. We love the simplicity of this dish. White wine provides a little tangy acid to the leeks, while Parmesan cheese packs an umami wallop, making for a supremely satisfying side.
Provided by Keith Pandolfi
Time 45m
Yield Serves 6 (serving size: 2 leek halves)
Number Of Ingredients 7
Steps:
- Place 1 tablespoon oil and 1 teaspoon butter in a large, high-sided skillet over medium-high; cook until butter foams. Add half of leeks, cut side down; cook 5 minutes, pressing leeks occasionally, until cut sides are deeply browned. Remove leeks from pan. Repeat procedure with remaining oil, butter, and leeks.
- Return all leeks to pan; add wine. Reduce heat to medium-low; cover and simmer 20 minutes or until leeks are tender when pierced with a fork. Stir in salt and pepper. Transfer mixture to a platter; top with Parmesan cheese.
Nutrition Facts : Calories 135, Carbohydrate 13 g, Cholesterol 7 mg, Fat 7.4 g, Fiber 2 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 243 mg, Sugar 4 g
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