Mushroom and Leek Risotto
A creamy and fresh Italian favourite, risotto. This dish has the heartiness of a winter meal yet fresh enough for warmer spring days. This Mushroom and Leek Risotto is full of earthy and fresh flavours and is a perfect dinner for mid week meals or weekend entertaining.
Servings: 4 servings
Calories: 423kcal
Ingredients
- 2 tablespoons olive oil divided
- 6 ounces mushrooms sliced
- 1 leek thinly sliced
- 2 cloves garlic minced
- 1 cup Arborio rice
- 1 cup white wine
- 3 cups vegetable broth
- 1 cup parmesan cheese
- 2 tablespoons fresh parsley minced
- 1 teaspoon salt
Instructions
- In a large stainless steel pot set over a high heat, add one tablespoon of the olive oil and mushrooms. Cook down the mushrooms until browned, about 5 minutes. Remove from the pot. Add the leeks to the same pot and cook down for about 5 minutes. Add the mushrooms back to the pot along with the garlic and stir well. Cook for about 1 minute.
- Add remaining olive oil to the pot and the uncooked rice. Stir really well until the edges of the rice become translucent, about 2 minutes. Add the white wine and stir. Allow it to absorb for about 1 - 2 minutes more.
- Add one cup of vegetable broth and stir well. Allow it to absorb into the rice for about 2 - 3 minutes. Then add the next cup of broth and repeat until you have used all the broth and the rice is fully cooked. This will take about 10 minutes.
- Add the Parmesan cheese, butter and parsley. Stir well until fully combined and serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Arborio rice is an Italian rice specially used for Risottos. It's short grain and tends to be a little sticky.
- Just a note, as it is important. Sometimes you will not need all the stock, and sometimes you may need a touch more. Taste your risotto towards the end and see if you think you have added all the stock it needs or if you need to add a bit more. Sometimes, while making the exact same risotto dishes, I do need to change the amount of stock added by just a touch. If you are familiar with making risottos, you will know what I mean. If, you are a first timer, you will get the hang of it pretty quick.
Nutrition Facts
Mushroom and Leek Risotto
Amount Per Serving (1 serving)
Calories 423
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 17mg6%
Sodium 1698mg74%
Potassium 296mg8%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 4g4%
Protein 14g28%
Vitamin A 1110IU22%
Vitamin C 7mg8%
Calcium 323mg32%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.