Leek, Mushroom And Lemon Risotto Recipe

Name: Leek, Mushroom And Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup leek; 1 cup cremini mushroom; 2 tablespoons olive oil; 2 -3 garlic cloves, minced; 4 tablespoons butter; 1 small yellow onion, chopped; 1 3/4 cups arborio rice; 5 cups fresh vegetable stock or 5 cups fresh chicken stock; 1 lemon, juice and zest of; 2/3 cup parmesan cheese; 2 tablespoons fresh chives, minced; 1/4 cup fresh Italian parsley, chopped; salt; fresh ground black pepper; lemon wedge; fresh Italian parsley (to garnish)

Servings: persons

1 cup leek
1 cup cremini mushroom
2 tablespoons olive oil
2 -3 garlic cloves, minced
4 tablespoons butter
1 small yellow onion, chopped
1 3/4 cups arborio rice
5 cups fresh vegetable stock or 5 cups fresh chicken stock
1 lemon, juice and zest of
2/3 cup parmesan cheese
2 tablespoons fresh chives, minced
1/4 cup fresh Italian parsley, chopped
salt
fresh ground black pepper
lemon wedge
fresh Italian parsley (to garnish)

1
Wash the leeks well and slice. Wipe the mushrooms and slice.
2
Heat the olive oil in a saute pan. Add the leeks and mushrooms, cooking over medium heat for about 5 minutes or until softened. Add the garlic and cook another minute. Remove vegetables from pan and set aside.
3
Add 2 tablespoons of the butter to the pan and saute the onion over medium heat for approximately 5 minutes.
4
Stir in the arborio rice and cook for 1 minute. Add one cupful of fresh stock to the pan and cook gently, stirring occasionally; until all liquid is absorbed.
5
Continue stirring in one cupful of stock at a time, until each cupful is absorbed. This should take about 25 minutes. The risotto should by the end turn thick and creamy; the rice tender but not sticky.
6
Just before serving, stir in the leeks and mushrooms, the remaining 2 tablespoons of butter, lemon juice and zest, half of the cheese, and the fresh herbs.
7
Adjust seasoning, adding salt and pepper to taste. Sprinkle remaining cheese on top, garnish with herb sprigs and lemon wedges. Serve warm.

1131

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup leek, 1 cup cremini mushroom, 2 tablespoons olive oil, 2 -3 garlic cloves, minced, and more.

Yes, Leek, Mushroom And Lemon Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek, Mushroom And Lemon Risotto

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