GREEN SPINACH & LEMON RISOTTO WITH CRISPY PROSCIUTTO
Our vibrant green spinach risotto with crispy strips of prosciutto makes an indulgent dinner for two. It's fresh and full of spring flavours
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 15
Steps:
- Pour the stock into a saucepan and bring to the boil. Blanch the spinach and parsley in the stock for 30 seconds until wilted and bright green, then remove with a slotted spoon and leave to cool for a moment. Turn the stock down to a low heat. Squeeze out any excess water from the spinach and parsley, then tip into a food processor or mini chopper. Add 2 tbsp of the olive oil and 1 tbsp water, then blitz to a fine purée and set aside.
- Heat the remaining oil in a large non-stick frying pan or skillet and fry the prosciutto until crisp. Transfer the prosciutto to a plate covered with kitchen paper and set aside. Put half the butter, the thyme leaves, leek and garlic in the frying pan and season. Scrape up any crisp bits left over from the prosciutto and fry gently for a few mins over a medium heat until the leek is softened and aromatic but not browning. Add the rice, stirring to coat in the garlic mix, and cook for 2 mins until turning translucent, then pour in the wine and cook for another 2 mins until evaporated. Add one ladleful of the warm stock and cook until absorbed, stirring continuously.
- Continue this process one ladleful at a time for 20-30 mins, stirring constantly, until the rice is creamy but still retaining a little bite and without a chalky core. Remove the pan from the heat and stir through the remaining butter, the parmesan, most of the lemon zest, the lemon juice and cream (if using). Stir through the spinach purée, then season well with a little freshly grated nutmeg. Divide between two plates, top with the crisp prosciutto and sprinkle over a little more parmesan and lemon zest.
Nutrition Facts : Calories 701 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 3 milligram of sodium
PANCETTA AND LEEK RISOTTO FOR TWO
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
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.
MUSHROOM AND LEEK RISOTTO RECIPE BY TASTY
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
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
CRANBERRY ROASTED GARLIC RISOTTO
Found this on www.oceanspray.com and placed here for safekeeping. Thanks to Redsie for the cooking time and temperature.
Provided by Kats Mom
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.
- Grease a covered casserole dish.
- Melt butter or margarine in a large saucepan.
- Add roasted garlic and onion; cook over medium heat until soft.
- Add rice; cook for 2 minutes.
- Add broth and sweetened dried cranberries; bring to a boil for 2 minutes.
- Pour mixture into casserole dish and bake for 25 minutes.
- Stir in cheese and serve immediately.
Nutrition Facts : Calories 289.8, Fat 7.3, SaturatedFat 4.1, Cholesterol 16.4, Sodium 443.6, Carbohydrate 51.2, Fiber 2.6, Sugar 15.8, Protein 5.7
LEEK AND GREEN GARLIC RISOTTO
Make and share this Leek and Green Garlic Risotto recipe from Food.com.
Provided by Luinda Smigel
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Quarter the leeks lengthwise; cut them crosswise into 1/4 inch slices. Remove any tough papery husks from the garlic, then finely chop the bulbs.
- Melt the butter in a saute pan. Add the leeks and garlic, stir to coat then add the wine and cook over medium-low heat until the leeks are tender, about 10 minutes. Season with salt and pepper and set aside while you cook the rice.
- Have the stock simmering. Melt the butter in a wide soup pot over medium heat. Add the rice and cook, stirring, for 1 minute.
- Pour in the wine and simmer until absorbed, then add 2 cups of stock. Simmer until absorbed then raise the heat to high and add the stock 1/2 cup at a time. Stir and continue adding liquid after each addition is absorbed. When the rice is done, stir in the leeks, cream, cheese, parsley and any minced garlic shoots. Season with salt and pepper. Serve.
Nutrition Facts : Calories 736.8, Fat 28.8, SaturatedFat 17.6, Cholesterol 85.7, Sodium 425.2, Carbohydrate 90.5, Fiber 4.8, Sugar 4.8, Protein 19.6
GARLIC PRAWN RISOTTO
Make and share this Garlic Prawn Risotto recipe from Food.com.
Provided by Poppy
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blanch peas and zucchini in boiling water for 1 minute, then drain, refresh under cold water and drain again.
- Set aside.
- Heat oil in a large frypan, add onion and saffron, and cook over low heat for 2-3 minutes or until onion is softened but not coloured.
- Add the rice, garlic and mushrooms and cook, stirring, for 2 minutes.
- Add lemon rind and a third of the stock and simmer, stirring occasionally, until most of the liquid is absorbed.
- Repeat twice by separately adding the remaining thirds of stock.
- Add prawns, blanched vegetables and lemon juice, and cook for 1-2 minutes or until heated through.
- Stir in parsley and season.
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- Add vegetable stock in 1/2 cup increments, stirring between each addition and letting it fully absorb into the rice. Begin testing the rice for doneness after adding approximately 3 cups of stock in total. Continue adding broth and stirring until absorbed until rice reaches the desired level of "al dente" (a bit of chew, but you don't want it hard or crunchy!). I usually end up adding all 4 cups of broth.
- Remove risotto from heat and stir in parmesan cheese and butter until combined. Add additional salt and pepper to taste. Stir in a squeeze of lemon for a bit of brightness and garnish with parsley and/or additional parmesan cheese. Oh, and crispy leeks if you know what's good for you! ;)
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- In a large pan heat 1 tbsp of olive oil over medium high heat. Add the rice and let it toast for about 90 seconds. Add the white wine to the pan and stir. Once the white wine has been evaporated, add the chicken stock 1/2 cup at a time, letting the liquid soak up before adding the next round. Repeat this step until the stock is used up and the rice is tender. Add the marscapone cheese and parmesan. Season with salt and pepper as needed.
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- Combine the sauteed vegetables with the rice portion. Sprinkle with Parmesan Cheese and serve.
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