Risotto With Bacon Leeks And Spanish Olives 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

MILANESE RISOTTO WITH BACON, LEEKS AND TOMATOES AND EGGS



Milanese Risotto with Bacon, Leeks and Tomatoes and Eggs image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 cups chicken stock
A big pinch of saffron
2 medium leeks
2 tablespoons EVOO
1/3 pound pancetta or thick-cut slab bacon, diced
2 large cloves garlic, finely chopped
Salt and freshly ground pepper
1 1/2 cups Arborio rice
1/2 cup dry white wine
3 tablespoons butter
4 large eggs
3/4 cup grated Parmigiano-Reggiano cheese
1/2 pint cherry tomatoes, quartered
Finely chopped parsley and sliced or torn basil, for garnish

Steps:

  • Bring the chicken stock, 1 cup water and the saffron to a boil in a saucepan, then reduce the heat to a low simmer.
  • Trim off the roots and the dark green parts of the leeks. Cut the leeks in half lengthwise down the center, then very thinly slice them crosswise. Rinse the leeks in several changes of cold water, then drain and pat dry in a kitchen towel.
  • Heat the EVOO in a pot with a rounded bottom over medium-high heat. Add the pancetta or bacon and cook until some of the fat has rendered, about 5 minutes. Add the leeks and stir until softened, 2 to 3 minutes. Add the garlic and season with salt and pepper, then cook, stirring, about 1 more minute. Add the rice and stir. Add the wine and cook, stirring, until the liquid has been absorbed. Begin adding the hot chicken stock, a few ladles at a time, stirring constantly and cooking until the liquid has been absorbed before adding more. Continue adding stock and cooking until the rice is al dente, about 18 minutes total.
  • When the risotto is about done, melt 1 tablespoon butter in a skillet over medium heat, then cook the eggs over easy or sunny-side up.
  • Cut the remaining 2 tablespoons butter into small pieces and add it to the risotto, stirring until melted. Stir in the cheese and the tomatoes, then remove from the heat.
  • Serve the risotto in shallow bowls and top with the fried eggs. Garnish with parsley and basil.

CREAMY RISOTTO WITH BACON AND WALNUTS



Creamy Risotto with Bacon and Walnuts image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 10

1 cup balsamic vinegar
1 teaspoon honey
6 cups vegetable stock
1/4 cup olive oil, plus for drizzling
1/2 cup finely chopped onions
1/4 cup diced bacon
1 1/2 cups arborio rice
Salt and freshly ground black pepper
1/3 cup finely grated Parmesan
1/4 cup chopped walnuts

Steps:

  • Combine the balsamic vinegar and honey in a saucepan and bring to a boil. Immediately reduce to a simmer and continue to cook, stirring occasionally, until the mixture is reduced by two-thirds, 20 to 30 minutes. Set aside to cool and thicken.
  • Bring the vegetable stock to a simmer in a large pot. Place a large soup pot or Dutch oven over medium heat and add the oil. Add the onions and bacon and continue to cook, stirring occasionally, until the bacon and the shallots are soft but not caramelized, about 8 minutes.
  • Add the rice and a good sprinkle of salt. Stir until the rice becomes toasted, about 3 minutes. Add about 1 cup of hot stock to the rice at a time and stir slowly until all the stock has been absorbed and the rice is al dente, about 20 minutes. Stir in the parmesan and season with salt and pepper.
  • Divide among four shallow bowls and garnish with the chopped walnuts, a drizzle of the balsamic vinegar reduction and the olive oil. Serve

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.

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, 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

RISOTTO WITH BACON, LEEKS AND SPANISH OLIVES



Risotto with Bacon, Leeks and Spanish Olives image

Risotto is a classic Italian rice dish that everyone should try, and this version featuring Lindsay® Stuffed Manzanilla Olives is sure to become a favorite.

Provided by Allrecipes Member

Time 40m

Yield 4

Number Of Ingredients 9

4 cups low salt chicken broth
4 thick slices bacon, cut crosswise into thin strips
2 leeks large leeks, white and light green parts thinly sliced
4 cloves garlic, minced
1 cup Arborio rice
½ cup quartered Lindsay® Stuffed Manzanilla Olives
½ cup chopped and well drained sun dried tomatoes packed in oil
½ cup grated romano or Asiago cheese
1 pinch Salt and freshly ground black pepper

Steps:

  • Bring broth to a boil in a medium saucepan. Reduce heat so that broth stays at a constant gentle simmer. In a large, deep skillet, cook bacon over medium heat until browned and crisp. Transfer bacon strips with a slotted spoon to a paper towel; set aside. Pour off all but 1 tablespoon bacon drippings. Add leeks to skillet; cook 5 minutes, stirring occasionally. Add garlic and rice; cook 1 minute, stirring frequently.
  • Using a large ladle, transfer about 1 cup of the simmering broth to the rice mixture. Cook until most of the liquid is absorbed, stirring occasionally. Continue adding broth 1 ladleful at a time, until rice is slightly firm to the bite, 20 to 25 minutes, stirring occasionally and keeping the rice mixture at a constant simmer. Stir in olives, sun dried tomatoes if desired, and reserved bacon; heat through. Remove from heat; stir in cheese. Add salt and pepper to taste, if desired. Transfer to four shallow serving bowls.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 58.8 g, Cholesterol 33.3 mg, Fat 14.7 g, Fiber 2.3 g, Protein 18 g, SaturatedFat 5 g, Sodium 1017.4 mg, Sugar 2.7 g

RISOTTO WITH BACON, LEEKS AND SPANISH OLIVES



Risotto with Bacon, Leeks and Spanish Olives image

Risotto is a classic Italian rice dish that everyone should try, and this version featuring Lindsay® Stuffed Manzanilla Olives is sure to become a favorite.

Provided by Allrecipes Member

Time 40m

Yield 4

Number Of Ingredients 9

4 cups low salt chicken broth
4 thick slices bacon, cut crosswise into thin strips
2 leeks large leeks, white and light green parts thinly sliced
4 cloves garlic, minced
1 cup Arborio rice
½ cup quartered Lindsay® Stuffed Manzanilla Olives
½ cup chopped and well drained sun dried tomatoes packed in oil
½ cup grated romano or Asiago cheese
1 pinch Salt and freshly ground black pepper

Steps:

  • Bring broth to a boil in a medium saucepan. Reduce heat so that broth stays at a constant gentle simmer. In a large, deep skillet, cook bacon over medium heat until browned and crisp. Transfer bacon strips with a slotted spoon to a paper towel; set aside. Pour off all but 1 tablespoon bacon drippings. Add leeks to skillet; cook 5 minutes, stirring occasionally. Add garlic and rice; cook 1 minute, stirring frequently.
  • Using a large ladle, transfer about 1 cup of the simmering broth to the rice mixture. Cook until most of the liquid is absorbed, stirring occasionally. Continue adding broth 1 ladleful at a time, until rice is slightly firm to the bite, 20 to 25 minutes, stirring occasionally and keeping the rice mixture at a constant simmer. Stir in olives, sun dried tomatoes if desired, and reserved bacon; heat through. Remove from heat; stir in cheese. Add salt and pepper to taste, if desired. Transfer to four shallow serving bowls.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 58.8 g, Cholesterol 33.3 mg, Fat 14.7 g, Fiber 2.3 g, Protein 18 g, SaturatedFat 5 g, Sodium 1017.4 mg, Sugar 2.7 g

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