Leek Risotto With Gouda And Smoked Mushrooms Recipe

Name: Leek Risotto With Gouda And Smoked Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE LEEK MIXTURE:; 4 tablespoons unsalted butter; 1 small onion, chopped; 3 large leeks, cut each leek down middle and wash well to remove dirt; thinly slice white and pale green parts; 1 garlic clove, finely minced; salt and pepper to taste; FOR THE MUSHROOMS:; 12 ounces mushrooms (use whatever type you like), cleaned and roughly chopped; 2 teaspoons olive oil; 1/2 teaspoon smoked salt (I use Frontier's Yakima Applewood Smoked Sea Salt. Use more or less of the salt depending on taste or can leave out and substitute regular salt); FOR THE RISOTTO:; 7 cups chicken broth or vegetable broth; 3 tablespoons unsalted butter, divided; 2 cups Arborio rice; 3/4 cup dry white wine; 2 cups Gouda, shredded

Servings: persons

FOR THE LEEK MIXTURE:
4 tablespoons unsalted butter
1 small onion, chopped
3 large leeks, cut each leek down middle and wash well to remove dirt; thinly slice white and pale green parts
1 garlic clove, finely minced
salt and pepper to taste
FOR THE MUSHROOMS:
12 ounces mushrooms (use whatever type you like), cleaned and roughly chopped
2 teaspoons olive oil
1/2 teaspoon smoked salt (I use Frontier's Yakima Applewood Smoked Sea Salt. Use more or less of the salt depending on taste or can leave out and substitute regular salt)
FOR THE RISOTTO:
7 cups chicken broth or vegetable broth
3 tablespoons unsalted butter, divided
2 cups Arborio rice
3/4 cup dry white wine
2 cups Gouda, shredded

1
["FOR THE LEEK MIXTURE:
2
Melt butter in a large heavy-bottomed pan over medium heat. Add the onion and saute for 2-3 minutes. Add the leeks to the onions and saute for another 10 minutes. Add the garlic to the leek mixture and saute for another 4-5 minutes. Season with salt and pepper to taste. Remove mixture from pan and set aside.", "FOR THE MUSHROOMS:
3
Preheat oven to 425F degrees.
4
In a medium bowl, mix together the mushrooms, olive oil, and smoked salt. Place mixture on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring occasionally, until lightly browned and cooked through. Keep warm.", "FOR THE RISOTTO:
5
While the mushrooms are roasting, prepare the risotto. Heat the broth in a medium saucepan over medium-low heat and keep hot.", "Stir in the Gouda cheese, the remaining 1 Tb butter, and the leek mixture. Transfer risotto to a large serving bowl and top with the roasted mushrooms.
6
Enjoy!"]

1286

kcal

Calories

Fat

Carbs

141

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: FOR THE LEEK MIXTURE:, 4 tablespoons unsalted butter, 1 small onion, chopped, 3 large leeks, cut each leek down middle and wash well to remove dirt; thinly slice white and pale green parts, and more.

Yes, Leek Risotto With Gouda And Smoked Mushrooms falls under the Soups & Stews 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 Risotto With Gouda And Smoked Mushrooms

How did you like this recipe?

Frequently Asked Questions