Dinner

Mushroom & Leek Risotto

 

This Mushroom & Leek Risotto recipe is absolutely delicious.  Whenever I prepare it for friends and family it gets rave reviews and never lasts long.  The risotto is prepared with chicken stock, which gives it a rich and hearty flavour, white wine and earthy button mushrooms, and finished with parmigiano reggiano cheese and butter for extra creaminess.  Using a good quality, drinking wine greatly enhances the flavour of the risotto.  It is a surprisingly simple dish to make and is delicious served with grilled steak.

 

 

 

Mushroom & Leek Risotto

 

Recipe By:    Blue Ribbon Eats, adapted from this recipe from Minimalist Baker

Servings:      2
Prep Time:  20 minutes

Cook Time:  20 minutes

 

 

 

INGREDIENTS

 

4 cups chicken stock (Kitchen Basics brand)

2 tablespoons extra virgin olive oil

1 cup sliced button mushrooms

salt, to taste

ground black pepper, to taste

3/4 cup thinly sliced leeks

1 cup arborio rice

1/4 cup white wine

1 tablespoon unsalted butter

1/4 cup finely grated parmigiano reggiano cheese (plus extra for ganish)

 

 

INSTRUCTIONS

 

  1. In a large pot add half of the olive oil and mushrooms.  Saute over medium-high heat until the mushrooms are softened and browned, ~3 minutes.  Transfer the mushrooms to a dish and set aside.
  2. Bring the chicken stock to a boil in a large pot.  Once boiling, remove the pot from the heat.
  3. In the pot used to saute the mushrooms add the other half of the olive oil and leeks.  Season with salt.  Saute over medium-high heat until the leeks are softened and light brown, ~ 3 minutes.
  4. Add the rice to the cooked leaks and cook for ~1 minute, stirring constantly.
  5. Add the white wine to the rice/leek mixture and cook, stirring occasionally, until it is absorbed.
  6. Add 1/2 cup of hot chicken stock and stir until combined.  Cook over medium heat, stirring occasionally, until the stock is absorbed.  While cooking the risotto it should always be at a slow simmer.
  7. Continue adding 1/2 cup portions of chicken stock to the risotto, stirring and waiting until each portion is absorbed before adding the next.
  8. The risotto will be done once all the chicken stock has been added and the rice is al dente, ~2o minutes.
  9. Remove the risotto from the heat and season with salt and black pepper.  Add the butter, parmigiano reggiano cheese and sauteed mushrooms and stir until combined.
  10. Serve the risotto warm with grated parmigiano reggiano cheese on top.

 

 

Yields 2 servings

Mushroom & Leek Risotto

20 minPrep Time

20 minCook Time

40 minTotal Time

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Recipe Image

Ingredients

4 cups chicken stock (Kitchen Basics brand)

2 tablespoons extra virgin olive oil

1 cup sliced button mushrooms

salt, to taste

ground black pepper, to taste

3/4 cup thinly sliced leeks

1 cup arborio rice

1/4 cup white wine

1 tablespoon unsalted butter

1/4 cup finely grated parmigiano reggiano cheese (plus extra for ganish)

Instructions

  1. In a large pot add half of the olive oil and mushrooms.  Saute over medium-high heat until the mushrooms are softened and browned, ~3 minutes.  Transfer the mushrooms to a dish and set aside.
  2. Bring the chicken stock to a boil in a large pot.  Once boiling, remove the pot from the heat.
  3. In the pot used to saute the mushrooms add the other half of the olive oil and leeks.  Season with salt. Saute over medium-high heat until the leeks are softened and light brown, ~ 3 minutes.
  4. Add the rice to the cooked leaks and cook for ~1 minute, stirring constantly.
  5. Add the white wine to the rice/leek mixture and cook, stirring occasionally, until it is absorbed.
  6. Add 1/2 cup of hot chicken stock and stir until combined.  Cook over medium heat, stirring occasionally, until the stock is absorbed.  While cooking the risotto it should always be at a slow simmer.
  7. Continue adding 1/2 cup portions of chicken stock to the risotto, stirring and waiting until each portion is absorbed before adding the next.
  8. The risotto will be done once all the chicken stock has been added and the rice is al dente, ~2o minutes.
  9. Remove the risotto from the heat and season with salt and black pepper.  Add the butter, parmigiano reggiano cheese and sauteed mushrooms and stir until combined.
  10. Serve the risotto warm with grated parmigiano reggiano cheese on top.

Nutrition

Calories

1289 cal

Fat

51 g

Carbs

170 g

Protein

30 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://evipatissier.com/2019/04/23/mushroom-leek-risotto/

One Comment

  • Boles
    I made this risotto for our Easter party, and it was an absolute delight. Everyone had seconds. We have never eaten this tasty a meal, seriously! Treat yourself.

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