Leek and hazelnut risotto recipe

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Go to search results >>>

• Recipes
• Dish type
• Main course
• Risotto

• 

When my kids were small, we used to go to a farm to gather fruit and vegetables. When we returned home, famished, this risotto dish made with the leeks we had gathered was tasty and easy to prepare with a pressure cooker.

16 people made this

IngredientsServes: 4

• 850ml hot meat or vegetable stock
• 2 baby carrots
• 2 to 3 small leeks
• 1 knob of butter
• 1 rosemary sprig
• 225ml dry white wine

• 400g Carnaroli, Arborio or Vialone Nano rice
• 1 teaspoon salt (or less if the stock is already salty)
• 1 handful of hazelnuts, roughly chopped with a grinder
• 1 knob of butter
• grated Parmesan cheese, to serve

---

MethodPrep:10min ›Cook:15min ›Ready in:25min

1. In a medium sized pot, bring the stock to the boil. Peel the carrots and cut them into little cubes. Cut the leeks in half lengthways, wash them under running water, get rid of the dark green part and then cut them into little (2mm) pieces.
2. Put the pressure cooker on medium heat and melt 1 knob of butter. Brown the leeks, carrots and the rosemary sprig. Pour half of the white wine and let it simmer. (Keep the other half for later to pour over the rice.)
3. When the wine has evaporated, add the rice, mixing it so that the butter is absorbed, and then pour the rest of the wine over the rice. Let the wine evaporate again. Add the salt and the boiling stock to the rice, stir and close the pressure cooker straightaway.
4. Put the pressure cooker to the highest heat level and bring it to pressure. Depending on the model, you can turn off the cooker when it gets to pressure or lower the heat. Calculate about 4 minutes from when the pressure cooker comes to pressure.
5. While the rice is cooking, toast the hazelnuts in a dry frying pan on medium heat for a few minutes until they are golden, stirring constantly.
6. After the 4 minutes in the pressure cooker, remove it from the heat, relieve the pressure by letting the steam escape. Pay attention while doing this because some liquid can come out of the valve.
7. Open the pressure cooker, stir the risotto and check to see if it needs more salt. Add the other knob of butter and stir, letting it cream the risotto before serving. Serve the risotto with a generous sprinkling of Parmesan cheese and the toasted nuts.

Regular method:

If you don't have a pressure cooker, make this risotto on the hob in a regular pan. Follow the recipe as directed up until adding the stock. Once ready to add the stock, rather than adding it all in one go, add a ladleful at a time, letting the stock absorb after each addition before adding more. Stir frequently. Once the rice is tender, add the final knob of butter and serve.

Tips:

The measurements are really important for the risotto in a pressure cooker. If you don't have a kitchen scale, use a glass or medium-size mug and measure 2 full cups stock for 1 full cup of rice. (For this recipe, 2 cups of rice and 4 cups of broth.)
Every type of rice has slightly different cooking times. Four minutes in the pressure cooker is usually enough but if you need to cook the rice longer, it is better to cook it a little longer afterwards rather than risk overcooking the risotto in the pressure cooker.

Recently viewed

Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

the leek and nuts make a nice combination in this lovely risotto. I don't have a pressure cooker, so made it the old fashioned way by adding stock and stirring patiently. well worth it though!-11 Dec 2012

I’m a hopeless cook who had a brand new pressure cooker. This recipe was perfect for testing out the pressure cooker. It was also the nicest risotto I’ve ever tasted (even restaurant risotto!). Thanks for sharing your recipe with the world. I added three baby carrots instead of two, and I needed 5 minutes in the pressure cooker instead of 4 (Pressure King Pro 6 Litre).-03 Dec 2017

Buckwheat Risotto with Mushrooms & Hazelnut Cream

If you’ve been following Coconut and Berries for a little while, you may remember that in April/May of this year I spent a month working in Geneva. Time for cooking was short and food very expensive, so I mostly prepared simple meals for myself at home. But I did treat myself to a few restaurant meals, one of which was an incredible Spelt Risotto with Vegetables & Hazelnut Cream.

I said way back when I talked about my trip that I wanted to recreate it at home, and I finally did!

Well, in the end I took inspiration from that recipe rather than trying to replicate it exactly, but the result was even better than the original!

I’d been eyeing up the mushrooms on “The Mushroom Table” at my local farmers’ market for the past few weeks, but for some reason or other hadn’t yet progressed to buying any. Probably distracted by the squash, kale and apples and pears aplenty…!

Finally taking away a selection of beautiful mushrooms (I went for Portobello, Chestnut & Oyster but you can use any you like in this recipe), I decided risotto was on the cards. Mushroom risotto is of course a classic, but I wanted to put my own spin on it.

Looking through my blog archives it seems I don’t really “do” traditional risotto. My Lemony Pesto Millet Risotto makes use of an oft-forgotten grain, millet, and is fresh and vibrant-tasting, and my Leek, Sun-dried Tomato & White Bean “Risotto” is actually grain-free! But still totally satisfying.

What I especially loved about that risotto in Geneva was the chewy spelt grains it was made from. I didn’t have any spelt to hand but came up with buckwheat as an alternative as it has a similarly plump, soft but toothsome texture. I’m really surprised that I’ve shared so few buckwheat recipes on the blog, and only one using buckwheat groats, as they’re something I use pretty frequently.

I imagine you’ll have heard of buckwheat by now so I won’t go into too much detail but it’s a pseudo-grain ( like quinoa), wheat and gluten-free despite what its name might suggest, and a complete protein. Definitely one to get acquainted with.

Risottos usually have a creamy element, traditionally in the form of butter, cream, cheese or all three. Nuts are my favourite thing to use to add that same richness to vegan recipes, while still keeping things healthy! The hazelnut cream takes this recipe from good to exceptional!

I make the hazelnut cream just as I do regular nut milk, soaking nuts overnight, blending with water and then straining out the pulp. I simply decreased the nuts to water ratio here to get cream rather than milk. Hazelnuts have a stronger flavour than some nuts too and it’s one which really complements the flavours in this dish.

[N.B. See recipe for a speedier but not quite so special alternative.]

Putting everything together is easy work and we end up with a truly delicious winter-warmer recipe that definitely beats the dish it was based on.

1 Heat the oil in a large heavy-based frying pan over medium heat. Cook leek and garlic, stirring, for 5 minutes or until the leek is soft.

2 Add the stock and cream, bring to the boil. Add the couscous cook, stirring occasionally, for 10-12 minutes.

3 Stir in the peas, cook for a further 2 minutes or until thickened and the couscous is tender.

4 Stir in the lemon rind and parmesan, then spinach. Season to taste.

5 Top with prosciutto and extra parmesan to serve. Add a squeeze of lemon, if desired.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy

Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name	Duration
PHPSESSID	Until the browsing session ends
device_view	1 month
recentlyViewedRecipes	1 year
subscription--PopupClosed	12 days

Vimeo

Enables Vimeo videos on the site

Cookie name	Duration
_derived_epik	1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name	Duration
cc_a_h	10 years
cc_a_s	Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name	Duration
DSID	10 days
IDE	1 year
RUL	11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name	Duration
__gads	13 months
_ga	28 months
_gat	1 minute
_gid	1 day
1P_JAR	1 month
ANID	10 days
CONSENT	18 years
NID	6 months
__Secure-3PAPISID	2 years
__Secure-3PSID	2 years
__Secure-3PSIDCC	1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name	Duration
_pinterest_ct_rt	1 year
_pinterest_ct_ua	1 year
_pin_unauth	1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name	Duration
outbrain_cid_fetch	5 minutes
adrl	5 weeks
apnxs	6 weeks
criteo	2 months
obuid	6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

What Can I Cook With Leeks? Here Are The Best Recipes To Try

Mini Leek, Bacon & Brie Pies
Who doesn’t like a good homemade pie? Kids and adults alike will adore these little pies, cooked in muffin tins to create the perfect savoury pastries for sharing.

Classic Cock-A-Leekie Soup
Homemade stock makes all the difference when creating this Scottish favourite — filled with leeks, tender chicken and prunes. Serve with hot buttery toast for the ideal comforting dish.

Leek, Mushroom & Chicken Fricassee
Try your hand at creating this creamy French stew. The combination of flavours is an absolute winner on cooler nights with the chicken falling off the bone after being cooked slowly.

Slow-Roasted Pork Belly with Apple, Leek & Fennel
Most cooks have one particular recipe they're the most proud of, and this slow-roasted pork belly will be yours. It's cooked in a meltingly delicious sauce of white wine, stock, leek and apple, and the meat is pleasingly tender and simply falls apart when eaten.

Slow-Cooker Lamb Shoulder On A Bed Of Leeks
Pop on the crock pot and take all the credit for this meltingly tender lamb. You'll arrive home to wonderful smells and dinner almost ready to serve. Enjoy with mashed potatoes and a side salad if you like.

Roast Lamb Rump With Leek & Butter Beans
This roast lamb sounds fancy, but really is so simple to whip up on a weeknight. Soft leeks and butter beans add delicious flavour, as does the sundried tomato dressing.

Baked Leeks with Prosciutto & Ciabatta Crumble
Quit using leeks as a base to your dish and make them the hero ingredient. This recipe sees them paired with white sauce, a sprinkle of parmesan, ciabatta croutons and prosciutto and baked until bubbling and golden.

Chilli Crumb Leeks with Artichoke Crisps
For this tasty leek dish, try and find baby leeks. Otherwise, use large ones cut into rounds or lengthways pieces. The crispy Jerusalem artichokes and sourdough breadcrumbs add a unique finishing flavour and texture.

Gareth Stewart's Leek & Potato Soup
Celebrity chef Gareth Stewart shares his mum's classic leek and potato soup recipe. Chunky and rustic, it's a must served with lots of grated cheese on top and a warm scone for dipping.

Garlic, Leek & Ricotta Tart
The ricotta with a hint of garlic, combined with the flavour of the leeks is delicious. Simply serve with a salad or with some new potatoes and crusty bread. Trim only the very coarse ends from your leeks to avoid waste.

List of Ingredients

• 11 OZ. of spinach, washed
• hazelnuts, toasted and crushed
• 2 of partridges
• 2 of leeks
• 1 of egg
• Rosemary
• Bay leaf
• Butter
• Extravirgin olive oil
• Salt
• Pepper

Method

Debone the partridges, completely eliminating their rib cage and leaving only the bones in the legs and wings. Alternatively you can ask your butcher to do this for you. Slice the leeks into thin rounds, rinse them under water and dry them. Heat 3 tablespoons of oil with a sprig of rosemary and a bay leaf in a saucepan, then add the leeks and sauté them for 1-2 minutes. Add the hazelnuts, continue for another 2 minutes, then also add the spinach, cover and remove from heat after 2 minutes.

Add salt and pepper and remove the rosemary and bay leaf. Drain everything through a sieve, squeezing gently and collecting what falls in a bowl. Add 1 egg to the mixture and stir well to obtain a rather even filling. Grease 2 sheets of aluminum foil (large enough to wrap a partridge in each) with butter, sprinkle them with salt and place a butterflied partridge on each. Salt again then evenly distribute the stuffing on both partridges.

Close each partridge by wrapping it up tightly with the aluminum foil, then tie them up with kitchen string and bake at 325°F for about 40 minutes. Remove the partridges from the oven and let them rest wrapped in the aluminum foil for 15 minutes. Finally remove the foil, slice and serve to taste with baked squash.

Spring Vegetable and Barley Risotto Recipe

There is nothing like the first taste of spring asparagus. It is so sweet and delicious. Don’t waste any of it. Slice the tougher ends into thin pieces and add with leeks to this simple-to-make risotto recipe. Barley, which is traditionally thrown into soups and casseroles to thicken them, is perfect for this risotto, as it adds a slightly nutty flavour.

SPRING VEGETABLE AND BARLEY RISOTTO RECIPE
Serves 4

1 Tbsp butter
1 Tbsp olive oil
1 large leek, sliced thinly
3 cloves garlic, crushed
2 cups barley
¼ cup white wine
5 cups chicken stock
1 bunch asparagus, cut in half
½ cup grated parmesan
Zest and juice of 1 lemon
Salt and pepper to taste
4 slices prosciutto

1. In a heavy based saucepan heat the butter and oil. Add the leek and garlic, cooking for a few minutes without browning, until softened. Add any tougher ends of asparagus here.

2. Add the barley and stir for 1 minute. Pour in the wine, bring to a simmer. Once it has evaporated, add the stock in two batches, stirring occasionally to ensure it doesn’t stick to the bottom. Continue to cook for 20 minutes then add the asparagus and continue to cook for 5 minutes.

3. Stir through the parmesan and lemon. Season with salt and pepper.

Formaggini

Recipe devised by food blogger

Francesca Maria Battilana

Breakfast at Tiffany's

My virtual world in minimalist style, just like the 󈧶s diva in Breakfast at Tiffany’s. Blogger, freelancer & food writer. Because food never goes out of style. Because food never goes out of style.

Recipes with Formaggini

Toasted bread with Nonno Nanni Fresco Spalmabile, broad beans and parsley

Single dish Savoury strudel with asparagus and Nonno Nanni Stracchino

For children Biscuit ice cream with Fresco Spalmabile

Desserts Cheesecake in a glass with Robiola and Darbo jam

Desserts Spelt tart with Nonno Nanni Fresco Spalmabile by Peri & the kitchen

Single dish Savoury plaited bread with Prosciutto Cotto topped with Nonno Nanni Stracchino

Desserts Crêpes with Darbo jam and Nonno Nanni Robiola

Desserts Toasted baguette with Darbo jam and Nonno Nanni Robiola

For children Easter Bunny Pancakes with Fresco Spalmabile and fresh fruit

Desserts Beetroot cupcakes with lactose-free Nonno Nanni Fresco Spalmabile

Desserts Forest fruit cups with Colomba cake and Nonno Nanni Fresco Spalmabile

First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola

Mediterranean savoury tart with cherry tomatoes, courgettes, pesto and Stracchino

Appetizers Pizza bread with Nonno Nanni Squaquerello and olives

First courses Nonno Nanni Gnocchi with asparagus and cherry tomatoes

Vegetarian Nonno Nanni Robiola with caramel sauce, apples and almonds

Vegetarian Smiling Face Mini-Bruschetta with Nonno Nanni Fresco Spalmabile and mixed vegetables

First courses Quiche with Nonno Nonni Stracchino, pancetta and artichokes

Desserts Savoury hazelnut shortbread spoons with Nonno Nanni Fresco Spalmabile and orange compote

For children Lollipops with Nonno Nanni Fresco Spalmabile and coloured pralines

Desserts Mini Cheescakes with Lactose Free Fresco Spalmabile and Kiwi

Single dish Broccoli Burger with Nonno Nanni lactose free Robiola

Appetizers Mini cheesecakes with Nonno Nanni Fresco Spalmabile, wild herbs and salmon

First courses Tomato and chilli pepper risotto and quenelle of Nonno Nanni Fresco Spalmabile

Desserts Cheesecake with ‪Fresco Spalmabile‬, Vanilla and Chocolate

Desserts Mimosa Cake with Fresco Spalmabile

Desserts Chocolate Crepes with Blueberries and Lactose Free Fresco Spalmabile

Appetizers Mediterranean Toasts with Fresco Spalmabile and Sun-dried Tomatoes

First courses Wholemeal Gnocchetti with Broccoli, Fresco Spalmabile and Salmon Sauce

Appetizers Fancy Toasts with Fresco Spalmabile

Second courses Vegetable Sushi with Turmeric and Coriander with Fresco Spalmabile

Appetizers Toasts with Fresco Spalmabile and Pistachios

Desserts Chocolate Cake with Fresco Spalmabile and Mandarin Oranges

Desserts Amaretto Biscuits with Fresco Spalmabile and Hazelnut Pieces

Appetizers Salmon Rolls with Fresco Spalmabile

Appetizers Toasts with Fresco Spalmabile and Tomatoes

Desserts Strawberry Tartlets with Basil and Lemon-Flavoured Fresco Spalmabile Cream

Appetizers Colourful Toast Family

Desserts Sweet Toasts with Fresco Spalmabile, Blueberries and Raspberries

Desserts French Toast with Fresco Spalmabile and Dried Fruit

Desserts Melon Carpaccio with Fresco Spalmabile and Mixed Berries

Desserts Tiramisù with Fresco Spalmabile and Mixed Berries

Appetizers Fresco Spalmabile Rolls with Julienned Vegetable

Desserts Orange Cheesecake with Fresco Spalmabile

Appetizers Vol-au-vent with Pomegranate and Fresco Spalmabile

Appetizers Wholemeal Bread with Fresco Spalmabile, Tomato and Pomegranate

Desserts Pear and Chocolate Tart with Fresco Spalmabile

First courses Risotto with Chestnuts, Morels and Fresco Spalmabile

Appetizers Little Glasses of Chickpea Cream with Fresco Spalmabile and Hazelnuts

Appetizers Mini Pumpkin Quiches with Fresco Spalmabile

Appetizers Pancakes with Fresco Spalmabile and Sun-dried Tomatoes

Appetizers Fresco Spalmabile Flan with Radicchio

First courses Speck, Walnut and Fresco Spalmabile Bundles

First courses Tasty Shells with Nonno Nanni Fresco Spalmabile

First courses Creamy Lasagne with Pesto and Fresco Spalmabile

Second courses Baked Eggs with Mushrooms and Thyme-flavoured Fresco Spalmabile

First courses Cream of Beets and Fresco Spalmabile

Single dish Carrot Tacos with Fresco Spalmabile, Avocado and Vegetables

First courses Nonno Nanni Gnocchi with Walnut Sauce and Mushrooms

Desserts Double Chocolate Heart-shaped Biscuits with Fresco Spalmabile

Desserts Cheesecake in a Jar with Fresco Spalmabile

Desserts Orange Thyme Waffles with Fresco Spalmabile and Rum Caramel Sauce

Appetizers Aubergines Rolls with Nonno Nanni Fresco Spalmabile, Raisins and Pine Nuts

Desserts Mini Toasts with Fresco Spalmabile, Pears, Walnuts and Honey

First courses Cream of Pumpkin with Potatoes and Fresco Spalmabile

Appetizers Wholemeal Bread with Artichoke and Fresco Spalmabile Cream

Appetizers Glasses of Roasted Pumpkin, Pistachios and Fresco Spalmabile

First courses Courgette Pancakes with Nutmeg and Nonno Nanni Fior di Stracchino

Vegetarian Quinoa Salad with Strawberries and Primosale

Desserts Pastry Baskets with Lactose Free Robiola, Raspberries and Pistachios

Appetizers Puff Pastries with Cherry Tomatoes and Nonno Nanni Stracchino

Appetizers Polenta Toasts with Nonno Nanni Stracchino and Mushrooms

First courses Pumpkin Gnocchi with Nonno Nanni Stracchino and Speck

Second courses Baked Pumpkin with Nonno Nanno Stracchino

Appetizers Flatbread Mille-feuilles with Pears and Nonno Nanni Squaquerello

First courses Crepes with Nonno Nanni Stracchino with Yogurt, Ham and Vegetables

Appetizers Apple Tarts with Nonno Nanni Lactose Free Robiola

First courses Lasagne with Lactose Free Robiola, Radicchio and Speck

Second courses Club Sandwich on Rye with Chicken and Nonno Nanni Cheese Slices

Second courses Broccoli Burgers with Nonno Nanni Robiola

Appetizers Aubergine Mini Pizzas

Second courses Savoury Layered Crepes with Nonno Nanni Stracchino, Ham and Courgettes

Appetizers Bruschetta with Nonno Nanni Lactose Free Robiola, Figs and Prosciutto

Desserts Pancakes with Peaches and Nonno Nanni Fresco Spalmabile

Second courses Friselle with Cherry Tomatoes, Basil and Nonno Nanni Fresco Spalmabile

Second courses Flatbread Rolls with Nonno Nanni Squaquerello

Appetizers Courgette Flowers Filled with Nonno Nanni Lactose Free Robiola with Mint Sauce

Second courses Club Sandwich with Nonno Nanni Fior di Stracchino

Desserts Cheesecake with Apricots and Nonno Nanni Robiola

Desserts Robiola Pie

First courses Farro Salad with Roasted Red Peppers and Nonno Nanni Primosale

First courses Wholemeal Tartlets with Sweet Pepper and Robiola Cream

Second courses Twisted Pizza with Nonno Nanni Squaquerello

First courses Creamy Pumpkin Risotto

Second courses Flatbread with Cherry Tomatoes, Grilled Courgettes and Nonno Nanni Squaquerello

Pour a good glug of olive oil into a large heavy based pan over a gentle heat. Add the leeks and sauté gently until soft and cooked through. (about ten minutes)

Add the rice and stir to coat with the leeks. Pour in the wine, stir and allow the liquid to evaporate before slowly adding the stock a ladle at a time only adding more once the liquid has evaporated. Stir every so often until you have used all the stock.

Whilst your risotto cooks finely slice your Jerusalem artichokes. Melt a generous knob of butter in a frying pan. Add half the sliced Jerusalem artichokes and fry for about 7 minutes turning half way through until they are cooked through and crisped at the edges. Transfer onto a clean plate.

Repeat the process with the second half. Switch off the heat and return all the Jerusalem artichokes to the pan giving them a final stir.

When the rice has cooked switch off the heat and add two generous knobs of butter as well as half the parmesan. Stir through. Taste for seasoning. I usually add two good pinches of salt.

To serve transfer the risotto to a large serving dish. Top with the Jerusalem artichokes, chopped walnuts and a good handful of parmesan. Drizzle with olive oil and serve placing a small bowl of the remaining parmesan alongside.

* to toast your walnuts place them on a clean baking tray into a preheated oven set to 180° fan setting for 10 minutes.

Leek risotto

Heat the butter and olive oil in a pan over a medium-low heat and sauté the leeks and garlic until soft, but not caramelised, for 3–4 minutes.

Add the bay leaves and rice and cook for 2 minutes. Keep stirring to coat the rice in butter.

Add the wine and cook, stirring, until absorbed.

Stir in the stock 1 cup at a time, allowing it to absorb completely between each addition. Keep stirring so the rice doesn’t catch.

Stir in the cheese and season to taste.

Pour 1 T balsamic crema onto each plate and top with the risotto. Sprinkle with Parmesan.

Cook's note Serve this risotto Milanese-style on a shallow pool of balsamic crema.

Recipe by: Abigail Donnelly View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

---