Portabella And Leeks Risotto – a delicious recipe with vegetable broth, butter, olive oil, leeks, portabella w/, arborio rice. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Rehydrate dry mushrooms with 1 cups of hot water for 1 hour. At the end of 1 hour, the process will create mushroom juice and rehydrated mushrooms. Strain rehydrated mushrooms and put mushroom juice in medium sauce pan. Add 4 cups of vegetable broth with mushroom juice bringing it to a boil. Once boiled, reduce heat to low; cover and keep broth hot.
2
With each step from now and to the end, stir frequently. The decadent taste is brought out with more stirring TLC.
3
Melt 3 tablespoons of butter with olive oil in heavy large sauce pan over medium heat. Add leaks sauteing until nearly cooked. Add portabella mushrooms and cook until tender.
4
Add rice and stir to coat for 3 minutes. Add wine and simmer until liquid is absorbed before. Increase heat to medium-high. Gradually add 3/4 cup hot broth and simmer until absorbed. Continue to add broth until rice is tender and mixture is creamy. Most or all the broth will be used.
5
Sprinkle on Parmesan cheese chopped fresh Thyme. Now ready to be served,
412
kcal
Calories
24
g
Fat
40
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups of vegetable broth, 3 tablespoons butter, 3 tablespoons olive oil, 1 leeks chopped, and more.
Yes, Portabella And Leeks Risotto 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.
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