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Escargots recipe -Greek snail risotto feat
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One pot Greek escargot recipe (easy snails risotto)

This easy escargot recipe is a Greek snails risotto in tomato sauce. With info for how use fresh snails with shells or canned without shells.
Prep Time30 minutes
Cook Time40 minutes
0 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Greek, Mediterranean
Diet: Gluten Free
Servings: 3 servings
Calories: 425kcal
Author: Makos

Equipment

  • 1 large pot

Ingredients

  • 300 grams escargots weighed with the shells or about 20-30 medium-sized snails
  • 2 tablespoons wine vinegar
  • half red onion finely chopped
  • 1.5 tablespoons olive oil
  • 1 bay leaf
  • salt and freshly grated pepper to taste
  • 1 cup pureed tomatoes
  • 1 cup risotto rice such as Arborio, Carolina, Carnaroli
  • 2.5 cups water

Instructions

  • Prepare the escargots: Rinse the snails very well and soak in a bowl filled with fresh water for 5 minutes. Clean with a sponge and remove the membranes with the tip of a knife.
  • Bring a pot filled with water and 2 tablespoons wine vinegar to a boil. Transfer the snails to the pot and cook for 2 minutes. Drain and rinse very well until the escargots are very clean.
  • Make the risotto: Transfer the olive oil and the onion to a pot and sauté over high heat for 2 minutes or until the onion is translucent. Add the escargots and stir for 2 minutes.
    Add the pureed tomatoes, the bay leaf, the salt and the freshly grated black pepper. Add enough water (if needed) to almost cover the escargots and bring to a boil.
    Cover with the lid, reduce heat to a gentle simmer and cook for 15 minutes (halfway through cooking check the pot and add a splash of water if necessary).
  • Remove the escargots with a slotted spoon and transfer them to a plate. Add the water and the rice to the tomato sauce. Bring to a simmer, cover the pot with the lid and cook for 10 minutes. Add the escargots, stir gently and continue cooking covered for another 6 minutes. Turn off the heat and let the food rest in the pot for 4-5 minutes or until the sauce is absorbed by the rice.
    Serve immediately.

Notes

For canned escargots, with or  without the shell: Rinse them well and, skip step 1 and step 2. Start from step 3.

Nutrition

Calories: 425kcal | Carbohydrates: 62g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 576mg | Potassium: 698mg | Fiber: 4g | Sugar: 4g | Vitamin A: 276IU | Vitamin C: 9mg | Calcium: 50mg | Iron: 8mg