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Leek and hazelnut risotto recipe

Leek and hazelnut risotto recipe


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  • 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.

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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.


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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.

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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.



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