RISOTTO WITH SPRING CARROTS AND LEEKS
You can get carrots and leeks year 'round in the supermarket. In the spring, though, new carrots and leeks, fresh and sweet, come to farmers' markets, and they're perfect for this risotto.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Pour your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that it is well seasoned.
- Heat the oil in a wide, heavy skillet or saucepan over medium heat, and add the carrots, leeks and 1/2 teaspoon salt. Cook, stirring, until the vegetables begin to soften, about three minutes. Add the rice, thyme and garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
- Add the wine, and stir over medium heat until it has almost evaporated. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion - adding more stock when the rice is almost dry, then stirring - for about 20 to 25 minutes. Taste a bit of the rice. It should be chewy but not hard in the middle. (If it is still hard in the middle, add more stock and cook for another five minutes or so.) Stir in the chopped fresh herbs, add pepper to taste, taste and adjust salt.
- When the rice is cooked al dente, remove the pan from the heat and stir in another ladleful of stock, the Parmesan and lemon juice. The rice should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 10 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1071 milligrams, Sugar 9 grams
SPRING GREEN RISOTTO
For this recipe, I start with sauteed leeks and fennel, then add Arborio rice, white wine and simmering chicken stock, gradually adding more stock as the rice cooks. A quick addition of lemon zest, lemon juice, mascarpone, Parmesan cheese and fresh chives, and you've got a delicious dinner the whole family will love. Once you've made this recipe a few times and you have the technique down, risotto will be easy to whip up after a busy day. Just turn on some good music, pour a glass of wine and unwind as you stir.
Provided by Ina Garten
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
- Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
LEEK RISOTTO
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
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.
RISOTTO WITH LEMON AND SPRING VEGETABLES
This dish has the fresh flavors of spring and looks so colorful. It can be made into a vegetarian meal by using vegetable broth and leaving out the ham. Since it's so versatile, you can really use whatever vegetables are in season or what your family prefers. -Mary Lou Timpson, Centennial Park, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place asparagus on a rimmed baking sheet. Roast until crisp-tender, 10-12 minutes. When cool enough to handle, cut into 1-in. pieces; set aside., In a large saucepan, bring stock to a simmer; keep hot. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add spinach and salt; cook and stir until tender. Remove spinach and keep warm. In the same pan, heat 2 tablespoons butter. Add leek; cook and stir until tender, 2-3 minutes. Add rice, garlic and remaining 2 tablespoons butter; cook and stir until rice is coated, 1-2 minutes., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock, 1/2 cup at a time, cooking and stirring until stock has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Stir in ham, zest, asparagus and spinach; heat through. Remove from heat; stir in cheese. Serve immediately, with additional cheese if desired.
Nutrition Facts : Calories 410 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 1442mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.
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.
ROOT VEGETABLE RISOTTO WITH CARROT BUTTER
Even meat lovers will love this mouth-watering vegetarian dish made with roasted mushrooms, root vegetable risotto and carrot butter. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Vegetable
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- For the carrot butter:.
- Juice the carrots using a juicer (you should have 4 cups/1liter). If you don't have a juicer you can use store-bought carrot juice.
- Bring the carrot juice to a simmer in a small saucepan. Cook over low heat until reduced to 1 cup (250 ml), about 45 minutes. Add the diluted cornstarch. Slowly add the melted butter, using a hand mixer or whisk to incorporate it. Season with salt and pepper.
- For the risotto:.
- Heat the vegetable stock in a saucepan.
- In a large skillet, heat the oil and saute the celeriac, parsley roots, parsnips, salsify and shallots. Add vegetable stock, one ladle at a time, stirring constantly with a wooden spoon and cooking until almost all the liquid has been absorbed before adding more. Continue cooking and adding stock until the vegetables are cooked but still al dente, about 25 minutes. Stir in the butter, Parmigiano-Reggiano, chives and parsley. Season with salt and pepper. Keep warm.
- Preheat the oven to 400 degrees F (200 degrees C).
- For the mushrooms:.
- Heat the oil in a skillet over medium-high heat. Saute the mushrooms until golden brown. Season with steak spice. Transfer the skillet to the oven and roast the mushrooms for 5 minutes.
- To serve, divide the vegetable risotto among dishes and top with the mushrooms. Drizzle with carrot butter and garnish with micro herbs.
- Vegetable Stock:.
- Heat the oil in a large stockpot over medium heat. Lower the heat and add the carrots, celery, garlic, onions, parsley roots and leeks. Cook until the vegetables are slightly colored, about 5 minutes. Stir in the ketchup, peppercorns, celery leaves and parsley leaves. Add enough water to cover. Bring to a boil, then lower the heat and simmer for 30 to 45 minutes (it's important not to cook it for too long). Strain, cool and refrigerate until ready to use.
Nutrition Facts : Calories 204.6, Fat 1.1, SaturatedFat 0.2, Sodium 212.3, Carbohydrate 45.8, Fiber 9.9, Sugar 16.6, Protein 7.4
More about "risotto with spring carrots and leeks food"
CREAMY CARROT LEEK RISOTTO | ELEGANT & EASY! | FORK IN THE …
From forkinthekitchen.com
Reviews 2Servings 4Cuisine ItalianCategory Dinner
- In a dutch oven or stock pot, heat olive oil over medium heat. Add diced onion, leek, and carrots; saute for 3-4 minutes. Add garlic, and continue cooking for 1-2 minutes. You'll want the carrots to be par-cooked, as they'll continue cooking with the risotto. Stir in red pepper flakes and thyme. Add pinches of salt throughout the cooking process to layer flavor!
- Stir in arborio rice to coat with veggies and let toast for about 1 minute. Slowly add wine and stir to combine. Let the wine absorb.
- 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! ;)
SPRING CARAMELIZED CARROT RISOTTO -SIDE OR MAIN DISH
From lifecurrentsblog.com
SPRING RISOTTO WITH VEGETABLES (RISOTTO PRIMAVERA) - 2 …
From 2sistersrecipes.com
SPRING RISOTTO WITH ASPARAGUS & PEAS - ONCE UPON A …
From onceuponachef.com
THE BEST HOMEMADE CARROT RISOTTO RECIPE - FOODAL
From foodal.com
CARROT, LEEK, AND MUSHROOM RISOTTO - THE COOKIE WRITER
From thecookiewriter.com
LEMON RISOTTO WITH PEAS AND ASPARAGUS - FOODIE …
From thefoodiephysician.com
LEEK RISOTTO RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SPRING RISOTTO BAREFOOT CONTESSA - STAYING CLOSE TO HOME
From stayingclosetohome.com
CARROT RISOTTO: A SPRING INSPIRED DISH - HERMISEENPLACE.COM
From hermiseenplace.com
5/5 (8)Category Main DishServings 4
RISOTTO WITH SUGAR SNAP PEAS AND SPRING LEEKS
From fooddiez.com
BUCKWHEAT AND RICE RISOTTO WITH SPRING GREENS AND LEEK
From fussfreeflavours.com
15 FANTASTICALLY EASY RISOTTO RECIPES - THE SPRUCE EATS
From thespruceeats.com
SPRING RISOTTO RECIPE MYRECIPES - FOOD NEWS
From foodnewsnews.com
CARROT "RICE" LEEK RISOTTO WITH BACON - SKINNYTASTE
From skinnytaste.com
RISOTTO WITH SPRING CARROTS AND LEEKS - DINING AND COOKING
From diningandcooking.com
SPRING VEGETABLE RISOTTO WITH ASPARAGUS, PEAS, RADISHES AND LEEKS
From coleycooks.com
LEEK RISOTTO WITH GOAT CHEESE | GIRL HEART FOOD®
From girlheartfood.com
COOKING: RISOTTO WITH SPRING CARROTS AND LEEKS
From cooking180.blogspot.com
RISOTTO WITH SPRING CARROTS AND LEEKS RECIPE | RECIPE | HEALTHY …
From pinterest.co.uk
[HOMEMADE] SALTIMBOCCA WITH SAFFRON RISOTTO, CARROTS AND LEEK : FOOD
From reddit.com
CREAMY LEMON RISOTTO WITH SPRING PEAS, LEEKS, RICE AND PECORINO
From more.ctv.ca
RISOTTO WITH SPRING CARROTS AND LEEKS RECIPE
From pinterest.com
SPRING RISOTTO RECIPE - CHISEL & FORK
From chiselandfork.com
BEST RISOTTO WITH SPRING VEGETABLES RECIPES - FOOD …
From foodnetwork.ca
HOPE SPRINGS ETERNAL RISOTTO WITH LEEKS, SPINACH, ASPARAGUS AND
From more.ctv.ca
CARROT RISOTTO - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
SPRING GREENS, LEEK, PEA AND PESTO RISOTTO - CUPFUL OF KALE
From cupfulofkale.com
PARSNIP AND CARROT RISOTTO WITH LEEKS | BETTER FOOD TRADERS
From betterfoodtraders.org
SPRING BROWN RICE RISOTTO WITH ASPARAGUS - HAPPY KITCHEN
From happykitchen.rocks
SPRING VEGETABLE RISOTTO - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
SAFFRON AND LEEK RISOTTO - SERVED 2 WAYS - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
RED BEET RISOTTO, LEEK OIL AND VANILLA CARROTS
From reddit.com
SPRING RISOTTO WITH LEEKS AND GOAT CHEESE - TASTEMAKER BLOG
From tastemakerblog.com
LEEK RISOTTO RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
CARROT AND SHRIMP RISOTTO - RICARDO
From ricardocuisine.com
RISOTTO WITH SUGAR SNAP PEAS AND SPRING LEEKS RECIPE
From myrecipes.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