Home    Share Recipe    FAQ    Contact    HubGarden    Login
Join our Facebook Group to share recipes and cooking advice.

Leek and Asparagus Risotto

by noshnosh (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Simple (966)      Kids (743)      Cheese (387)      Winter (315)      Rice (247)     
As far as comfort foods go, risotto is right up there when it comes to a filling but nourishing meal. This simple variation can easily be served as a vegetarian main. Adding chopped button mushrooms greatly complements the ingredients and adds protein, or serve alongside a portion of grilled chicken or meat. It has a rich, creamy essence, but with the addition of fresh greens and the tangy flavour of lemon, it doesnít feel heavy or stodgy.

It's a great meal to cook as a family or with friends, and freezes easily and well if there is any left.

Preparation Time: 7 minutes
Cooking Time: 40 minutes
Makes: 4 servings

1 tbsp butter
1 tbsp olive oil
1 litre vegetable/ chicken stock
2 brown onions, sliced finely
2 medium leeks, sliced finely
2 tsp garlic, crushed or minced
500g aborio rice
2 bunch fresh asparagus, ends trimmed and cut into thirds
1 cup fresh/frozen peas
White wine
Cracked black pepper

Lemon segments and grated parmesan to serve

In a large pot over a medium heat, add the butter and oil, and allow to melt and heat through. At the same time bring the desired stock to the boil slowly in a medium saucepan.
Once the pot is hot, add the leek, onion and garlic, cooking until softened and fragrant. Meanwhile, turn the stock down to a low heat and let simmer on the side.

Add the rice to the large pot and stir continually so the rice doesnít stick and burn. Continue to do so until you begin to hear frequent cracking or popping of the rice shells.

Ladle the stock into the pot, mixing through well, until all the stock is in the risotto mixture.

Transfer the chopped asparagus into the pot, continuing to stir the contents. The asparagus should end up bright green and tender.
Keep stirring, ensuring the rice isnít sticking to the base or sides, as the liquid is taken up. Add the peas when almost all the moisture is depleted.

When the risotto has turned a thick, porridge like consistency, add a splash of white wine and season generously with black pepper.
Serve portions with a dash of lemon juice and grated parmesan.

I like this Recipe - 11
[ print friendly ]
Submit your recipes for a share of ad revenue - click here
More Recipes by noshnosh
view all recipes by noshnosh
Articles by noshnosh on Other Hubs
ID: 7634
[ Submit a Comment ]
Trending Recipes
Easy (2874)
Healthy (1888)
Vegetarian (1517)
Quick (1387)
Dinner (2274)
Lunch (1798)
Dessert (1081)
Breakfast (581)
Family (1525)
Simple (966)
Snack (848)
Vegan (744)
Kids (743)
Chicken (692)
Baking (674)
Chocolate (537)
Sweet (414)
Cheese (387)
Salad (362)
Winter (315)
Sweets (307)
Pasta (281)
Cake (270)
Soup (256)
Rice (247)
Snacks (239)
Bread (238)
Summer (237)
Fish (236)
Eggs (230)
Brunch (217)
Fruit (215)
Tomatoes (202)
Mushrooms (190)
Banana (187)
Low Fat (183)
Beef (175)
Coconut (175)
Curry (173)
Seafood (169)
Nuts (169)
Side Dish (165)
Biscuits (164)
Bacon (152)
Cakes (149)
Spicy (145)
Potato (144)
Avocado (143)
Party (142)
Entree (137)
Spinach (135)
Copyright 2012-2018 OatLabs ABN 18113479226. mobile version