LEMON-HERB RISOTTO WITH SCALLOPS
Provided by Food Network Kitchen
Time 40m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring the chicken broth to a boil in a medium saucepan; keep warm over low heat.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the leek, season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
- Ladle about 1/2 cup hot chicken broth into the risotto and cook, stirring, until absorbed. Continue to add the broth in about 1/2-cup increments, stirring until absorbed before adding more, until the rice is tender and creamy, about 18 minutes. (If you¿ve used up all the broth and the rice is not yet tender, stir in a little hot water.)
- During the last 5 minutes of cooking the risotto, heat a medium nonstick skillet over high heat and add the remaining 1 tablespoon olive oil. Season the scallops with salt and pepper and add to the skillet. Cook, undisturbed, until browned and crisp, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Remove to a plate.
- Stir the remaining 2 tablespoons butter, the parmesan, lemon juice and all but a pinch of the lemon zest into the risotto until creamy. (Add a splash of water to loosen, if necessary.) Season with salt and stir in the parsley and chives. Divide between bowls and top with the scallops; sprinkle with the remaining lemon zest.
SCALLOP RISOTTO
Provided by Wanna Make This?
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
- Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
- While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
- Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
- Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
- Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.
LEEK AND PEA RISOTTO WITH GRILLED CALAMARI
Provided by Kay Chun
Categories Quick & Easy Father's Day Dinner Squid Leek Pea Grill/Barbecue Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Bring stock to a bare simmer in a medium saucepan, then keep at a bare simmer.
- Whisk together 2 tablespoons oil, lemon juice, scallion, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl to make vinaigrette.
- Cook leeks in 2 tablespoons oil in a 4-quart heavy pot over medium heat, stirring occasionally, until softened but not browned, 7 to 8 minutes. Transfer to a plate.
- Add remaining tablespoon oil and rice to pot and cook, stirring constantly, until rice is coated evenly, about 1 minute. Add wine and briskly simmer, stirring, until most has been absorbed, about 1 minute.
- Add 1 cup hot stock and briskly simmer, stirring constantly, until stock has been absorbed. Continue simmering and adding hot stock, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until 1 cup stock is left, 15 to 18 minutes. Add peas, leeks, and remaining cup stock and cook, stirring, until rice is just tender, 3 to 5 minutes. Stir in butter and cheese, then remove from heat.
- When last cup of stock has been added to risotto, heat grill pan over high heat until hot. 3When risotto is done, season squid with 1/8 teaspoon salt and oil grill pan. Grill squid, pressing down with a spatula and turning halfway through, until opaque and just cooked through, about 1 minute total. Toss with enough lemon vinaigrette to coat.
- Serve risotto topped with calamari and drizzled with any remaining lemon vinaigrette.
SHRIMP, LEEK AND SPINACH RISOTTO
This is a great recipe!
Provided by MRSPETEL
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
- While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 108 g, Cholesterol 191.2 mg, Fat 10.2 g, Fiber 5.5 g, Protein 44.9 g, SaturatedFat 1.4 g, Sodium 804.7 mg, Sugar 5.5 g
SCALLION RISOTTO
Provided by William Matthews
Categories dinner, lunch, quick, appetizer, main course, side dish
Time 40m
Yield 6 first-course servings
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the broth to a boil; lower the heat and keep at a scant simmer.
- Meanwhile, in a large saute pan (see note) heat 4 tablespoons of the butter and cook the white parts of the scallions, stirring until they're soft, about 2 minutes. Add the rice, stirring with a wooden spoon, until all the grains are coated with butter. Add the wine and cook the mixture at a low simmer, stirring until all the wine is absorbed, about 3 to 4 minutes.
- Add 1/2 cup of the simmering broth and continue to simmer the mixture, stirring until the broth is absorbed. Keep adding broth by the 1/2 cup and repeating as above until the rice is creamy and al dente The rice may not absorb all the broth, so it's best to taste the mixture before adding the last 1/2 cup.
- Remove the pan from the heat and stir in the remaining 2 tablespoons butter, the green scallion tops, cheese and white pepper.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 480 milligrams, Sugar 5 grams, TransFat 0 grams
LEEK AND SCALLION RISOTTO
This one comes from Lidia Matticchio Bastianich, who demonstrated it on "Victory Garden" (the PBS show). I didn't see the show, but ate this last night at my friend Marcia's house -- it was UNBELIEVABLE. This was fabulous! So good that four hours later, when my husband and I were falling asleep, I heard him murmur, "That was really great risotto ..." Marcia says it makes a lot and it freezes beautifully -- just add a bit of chicken broth and pop it in the microwave to warm it up. This will absolutely become a staple at our house, calories or no!
Provided by KLHquilts
Categories Short Grain Rice
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Thoroughly clean the leeks and cut into half-rounds, about 1/8" wide. Use as much of the green as you can.
- Thoroughly wash scallions and cut into 1/2" pieces, also using as much of the green as you can.
- In a heavy pot, heat the olive oil over medium heat. Add onions and shallots and cook, stirring often, until they are tender (about 8 minutes).
- Add the rice and stir to coat with oil; cook until rice begins to become translucent (just a minute or two).
- Pour in the wine and stir until evaporated.
- Add leeks and 1/2 cup of hot stock, as well as 1/2 teaspoon salt. Cook, stirring constantly, until all the stock has been absorbed.
- Continue to add the hot stock in small batches -- a quarter cup or so, just to moisten rice -- until broth has been absorbed. (My friend Marcia's husband says this takes him an hour, but it looked more like 30 minutes to me, as we watched him cook.) Keep the heat at a temperature where rice simmers very gently.
- In the last five minutes, add the scallions.
- When all the stock has been absorbed, remove the rice from the heat. Add the butter and stir until it is completely melted. Add the gorgonzola cheese and stir until thoroughly incorporated. Add half of the grated parmesan reggiano, and adjust salt and pepper as (or if) necessary.
- Serve while warm, with remaining grated parmesan.
Nutrition Facts : Calories 417.8, Fat 15, SaturatedFat 6.9, Cholesterol 25.8, Sodium 505.4, Carbohydrate 56.4, Fiber 2.9, Sugar 2.2, Protein 11
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
GREEN-ONION RISOTTO
Categories Onion Rice Side Sauté Parmesan Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Bring broth to simmer in medium saucepan over medium heat. Reduce heat to low and keep warm.
- Melt butter in large saucepan over medium heat. Add chopped green onions and cook until soft, stirring often, about 6 minutes. Stir in rice. Add wine; cook until almost all liquid is absorbed, stirring frequently, about 2 minutes. Add 4 cups broth, 1 cup at a time, cooking until almost all broth is absorbed before adding more, stirring frequently, until rice is tender but still firm, about 20 minutes. Stir in sliced green onions, Parmesan, mascarpone, and orange peel. Add more broth by 1/4 cupfuls as needed if dry. Season with salt and pepper.
More about "leek and scallion risotto food"
LEEK RISOTTO WITH GOAT CHEESE - GIRL HEART FOOD®
From girlheartfood.com
LEEK AND SCALLION RISOTTO RECIPE - PBS FOOD
From pbs.org
LEEK RISOTTO RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
LEEK RISOTTO RECIPE | OLIVEMAGAZINE
From olivemagazine.com
LEMON RISOTTO WITH SCALLIONS AND BASIL - MY STUDIO KITCHEN
From mystudiokitchen.com
THE VICTORY GARDEN . EAT . RECIPES . LEEK AND SCALLION RISOTTO - PBS
From pbs.org
LOW-KEY VALENTINE'S DINNER: EASY SEARED SCALLOPS WITH LEEK RISOTTO
From seriouseats.com
GOAT CHEESE & LEEK RISOTTO RECIPE (VEGETARIAN) | LIVE EAT LEARN
From liveeatlearn.com
LEEK AND SCALLION RISOTTO RECIPE | PBS FOOD | PBS FOOD, RISOTTO …
From pinterest.com
CREAMY CARROT LEEK RISOTTO | ELEGANT & EASY! | FORK IN THE KITCHEN
From forkinthekitchen.com
WILD LEEK RISOTTO | LEEK RISOTTO, WILD LEEK RECIPE, LEEKS
From pinterest.ca
LEEK RISOTTO WITH CREAM CHEESE AND PEAS - HURRY THE FOOD UP
From hurrythefoodup.com
LEEK AND MUSHROOM RISOTTO | ITALIAN RECIPES - GOODTOKNOW
From goodto.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
HERE'S THE DIFFERENCE BETWEEN SCALLIONS AND LEEKS - SPOON …
From spoonuniversity.com
JERK CHICKEN LEEK RISOTTO - CTV
From more.ctv.ca
LEEK AND GROUND BEEF RISOTTO - BALKAN LUNCH BOX
From balkanlunchbox.com
AN ITALIAN RISOTTO WITH HUMBLE LEEK AND CHICKEN - GREEDY GOURMET
From greedygourmet.com
SEARED SEA SCALLOPS WITH LEEK RISOTTO AND LEMON-BROWN BUTTER …
From seriouseats.com
CHEESY CAULIFLOWER RISOTTO WITH CARAMELIZED LEEKS - BABAGANOSH
From babaganosh.org
SCALLION & CHEDDAR RISOTTO MEAL KIT DELIVERY
From makegoodfood.ca
LEEK AND SCALLION RISOTTO RECIPE - WEBETUTORIAL
From webetutorial.com
CREAMY LEEK RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
VEGAN LEEK AND KALE RISOTTO- ONE-POT DINNER - EARTHLY PROVISIONS
From earthly-provisions.com
MUSHROOM AND LEEK RISOTTO (VEGAN + GF) - MINIMALIST BAKER
From minimalistbaker.com
SAFFRON AND LEEK RISOTTO - SERVED 2 WAYS - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
RISOTTO WITH VEGETABLES - LIDIA
From lidiasitaly.com
SCALLION & CHEDDAR RISOTTO MEAL KIT DELIVERY
From makegoodfood.ca
CRISPY ROAST CHICKEN AND LEEK RISOTTO RECIPE - DOBBERNATIONLOVES
From dobbernationloves.com
LEEK AND FENNEL RISOTTO - READER'S DIGEST CANADA
From readersdigest.ca
CREAMY LEEK RISOTTO - DINING WITH SKYLER
From diningwithskyler.com
SCALLIONS VS LEEKS: ARE THEY THE SAME? - FOODIES FAMILY
From foodiesfamily.com
LEEK & PEA RISOTTO WITH GRILLED CALAMARI - TOPPITS.COM
From toppits.com
SEARED SCALLOPS WITH LEEK RISOTTO FROM NERDS WITH KNIVES
From nerdswithknives.com
LEEK RISOTTO - LA CUCINA ITALIANA
From lacucinaitaliana.com
BACON, LEEK AND MUSHROOM RISOTTO - IOWA GIRL EATS
From iowagirleats.com
SAFFRON, LEEK AND SCALLOP RISOTTO | THE HEALTHY HUNTER
From thehealthyhunterblog.com
LIDIA BASTIANICH'S BASIC RISOTTO AND THE SHRIMP AND LEEK VARIATION ...
From newengland.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