Leek Risotto With Sugar Snap Peas And Pancetta Recipes

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SUGAR SNAP PEAS WITH LEEKS AND PANCETTA

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9



Sugar Snap Peas With Leeks and Pancetta image

Steps:

  • Bring a large pot of salted water to a boil. Add the peas and cook until bright green and crisp-tender, about 5 minutes. Drain and run under cold water until the peas cool to room temperature; pat dry. Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring, until golden, about 5 minutes. Add the leek, garlic and red pepper flakes and cook, stirring, until the leek is soft, about 3 more minutes. Transfer to a large bowl. Add the peas and 1/2 teaspoon salt and toss. Add the vinegar, season with salt and pepper, and toss again. Serve at room temperature. Tip: Snap peas have tough strings on both sides of the pod. To remove them, pinch off the stem and pull the string; repeat on the other side.
  • Serves: 6
  • Calories: 113
  • Total Fat: 5.5 grams
  • Saturated Fat: 1 gram
  • Protein: 5 grams
  • Total carbohydrates: 11 grams
  • Sugar: 5 grams
  • Fiber: 3 grams
  • Cholesterol: 8 milligrams
  • Sodium: 290 milligrams

Nutrition Facts : Calories 113 calorie, Fat 5.5 grams, SaturatedFat 1 grams, Cholesterol 8 milligrams, Sodium 290 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 5 grams, Sugar 5 grams

Kosher salt
1 1/2 pounds sugar snap peas, strings removed
1 tablespoon extra-virgin olive oil
2 ounces pancetta, diced
1 large leek (white and light green parts only), halved lengthwise and sliced
2 cloves garlic, thinly sliced
Pinch of red pepper flakes
1 tablespoon white wine vinegar
Freshly ground pepper

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



Pancetta and Leek Risotto for Two image

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.

3 cups low-sodium chicken broth
1 teaspoon olive oil
4 ounces finely diced pancetta (about 3/4 cup)
2 cloves garlic, minced
1 small leek, white and light green parts only, halved lengthwise and thinly sliced
Kosher salt and freshly ground black pepper
3/4 cup arborio rice
1 tablespoon unsalted butter
1 dried bay leaf
1/2 cup dry white wine
2 cups lightly packed baby spinach
1/4 cup finely grated Parmesan, plus more for serving

LEEK RISOTTO

Make leeks the star of the show in this risotto. Don't forget too the importance of butter and good-quality hard cheese for making a great risotto

Provided by Samuel Goldsmith

Categories     Dinner

Time 1h35m

Number Of Ingredients 9



Leek risotto image

Steps:

  • Heat 1 tbsp of the oil in a large, lidded frying pan or heavy-based saucepan set over a medium heat. Tip in the 80g leeks and fry for 5-8 mins until golden, to create a straw-like appearance. Remove from the pan, leaving the oil behind, and set aside. (You could skip this step and simply slice all the leeks to add in step 2, but the strips make a nice garnish to top the risotto.)
  • Drizzle the remaining oil into the pan over a low-medium heat and add 25g of the butter, stirring until the butter has melted. Tip in the celery, carrots and sliced leek. Stir well, then reduce the heat to low and put the lid on. Fry for 15-20 mins, stirring occasionally until the celery, carrots and leeks have softened. Add the rice and stir to coat in the buttery veg, then turn the heat up to medium and cook for 2 mins until the rice turns translucent. Pour in the white wine, stir and cook for a few minutes until the alcohol has evaporated. Season well.
  • Add in a ladleful of the hot stock and stir until it has been completely absorbed. Pour in another ladleful, stir again while the rice absorbs it, and repeat until all the stock has been used up and the rice is al dente - this should take about 20 mins. If you run out of stock, you can either make up a little more or use boiling water from the kettle. Remove from the heat and mix in the cheese and remaining butter. Ladle into bowls or onto plates, grate over some extra parmesan, and scatter over the fried leek strips. Serve straightaway.

Nutrition Facts : Calories 417 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium

2 tbsp olive oil
500g leeks, 80g cut lengthways into strips, the rest finely sliced
75g butter
2 celery sticks, finely chopped
2 carrots, finely chopped
300g risotto rice (carnaroli or arborio work well)
175ml white wine
1-1.5 litres hot vegetable or chicken stock
50g grated parmesan or vegetarian alternative, plus extra to serve

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