Lemon And Leek Risotto Recipes

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LEEK, MUSHROOM AND LEMON RISOTTO



Leek, Mushroom and Lemon Risotto image

From Vegetarian: The Best-Ever Recipe Collection. I have substituted myzithra and pecorino romano for the parmesan, depending on my menu.

Provided by COOKGIRl

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup leek
1 cup cremini mushroom
2 tablespoons olive oil
2 -3 garlic cloves, minced
4 tablespoons butter
1 small yellow onion, chopped
1 3/4 cups arborio rice
5 cups fresh vegetable stock or 5 cups fresh chicken stock
1 lemon, juice and zest of
2/3 cup parmesan cheese
2 tablespoons fresh chives, minced
1/4 cup fresh Italian parsley, chopped
salt
fresh ground black pepper
lemon wedge
fresh Italian parsley (to garnish)

Steps:

  • Wash the leeks well and slice. Wipe the mushrooms and slice.
  • Heat the olive oil in a saute pan. Add the leeks and mushrooms, cooking over medium heat for about 5 minutes or until softened. Add the garlic and cook another minute. Remove vegetables from pan and set aside.
  • Add 2 tablespoons of the butter to the pan and saute the onion over medium heat for approximately 5 minutes.
  • Stir in the arborio rice and cook for 1 minute. Add one cupful of fresh stock to the pan and cook gently, stirring occasionally; until all liquid is absorbed.
  • Continue stirring in one cupful of stock at a time, until each cupful is absorbed. This should take about 25 minutes. The risotto should by the end turn thick and creamy; the rice tender but not sticky.
  • Just before serving, stir in the leeks and mushrooms, the remaining 2 tablespoons of butter, lemon juice and zest, half of the cheese, and the fresh herbs.
  • Adjust seasoning, adding salt and pepper to taste. Sprinkle remaining cheese on top, garnish with herb sprigs and lemon wedges. Serve warm.

Nutrition Facts : Calories 578.6, Fat 23.7, SaturatedFat 11.3, Cholesterol 45.2, Sodium 366.3, Carbohydrate 77.3, Fiber 3.5, Sugar 2.5, Protein 13.6

LEMON AND LEEK RISOTTO



Lemon and Leek Risotto image

I got this wonderful recipe from my sister-in-law when I was last visiting her. Although, they say that you should make risotto fresh, this was dang good the next day. So what do experts know, eh??!!

Provided by Abby Girl

Categories     Rice

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 cups chicken broth
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
1 leek, finely chopped
2 shallots, chopped
1 1/2 cups arborio rice
1/2 cup white wine
2 lemons, zest of
3 tablespoons fresh lemon juice
1/2 cup parmesan cheese

Steps:

  • Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
  • Heat the butter and olive in a large saucepan.
  • Saute the leek and shallots over medium high heat, stirring occasionally, until translucent, about 5 - 7 minutes. Add the arborio and white rice to the leek/shallot mixture and sauté, stirring constantly, for 2 minutes.
  • Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
  • Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure. This will take 25-30 minutes.
  • Remove from heat and stir in the lemon zest, fresh lemon juice and the parmesan cheese.
  • Cover and allow to stand for 3 minutes.

Nutrition Facts : Calories 353.8, Fat 10.8, SaturatedFat 4.3, Cholesterol 15, Sodium 1153.7, Carbohydrate 45.4, Fiber 1.7, Sugar 2, Protein 13.5

LEMON & PEA RISOTTO



Lemon & pea risotto image

With just five ingredients this risotto is simple to whip up after a hard day's work, or better still, get someone else to cook it for you!

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Supper

Time 10m

Number Of Ingredients 5

200g risotto rice
850g hot vegetable stock
50g frozen garden pea or petit pois
50g parmesan (or vegetarian substitute), grated, plus extra to serve
juice and zest 1⁄2 lemon

Steps:

  • Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.
  • Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat. Add the cheese, lemon juice and seasoning, then stir. Scatter with the lemon zest, then serve immediately, with extra grated Parmesan.

Nutrition Facts : Calories 477 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.04 milligram of sodium

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