Leek, Mushroom & Lemon Risotto Recipe
Description:
Delight in the creamy richness of this Leek, Mushroom & Lemon Risotto, a dish that beautifully marries the earthy flavors of leeks and mushrooms with the bright zestiness of lemon. This vegetarian recipe is perfect for a cozy dinner, especially when paired with rustic bread and a glass of wine, making it a delightful option for a weekend meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 1 tablespoon |
| Extra Virgin Olive Oil | 1 tablespoon |
| Garlic (finely chopped) | 3 cloves |
| Leeks (thinly sliced, white part only) | 2 leeks |
| Button Mushrooms | 8 mushrooms |
| White Wine | 1/4 cup |
| Vegetable Stock | 1 1/2 cups |
| Lemon Zest | From one lemon |
| Lemon Juice | From one lemon |
| Risotto Rice | 1/2 cup |
| Aged Cheddar Cheese | 1/4 cup |
| Salt and Pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 550 kcal |
| Protein | 12g |
| Carbohydrates | 72g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Total Fat | 22g |
| Saturated Fat | 8g |
| Cholesterol | 40mg |
| Sodium | 350mg |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 20 minutes |
| Cooking | 40 minutes |
| Total | 60 minutes |
Instructions
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Sauté the Base: In a heavy-bottomed pan, melt the butter and olive oil together over medium heat. Once the butter has melted, add the finely chopped garlic, sliced leeks, and mushrooms. Sauté for about 2-3 minutes until the leeks and mushrooms are tender and lightly softened.
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-
Incorporate Rice and Wine: Add the risotto rice to the pan, stirring it to coat with the oil and butter. Pour in the white wine and bring the mixture to a brisk boil, allowing the rice to absorb the wine fully. This will enhance the flavors of your risotto.
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Simmer with Stock: Once the wine has evaporated, lower the heat and gradually add the vegetable stock. Allow the risotto to simmer, stirring intermittently, until the rice is fully cooked and all the stock has been absorbed. If the stock runs out before the rice is tender, add a little warm water or additional stock as needed, continuing to stir to prevent sticking.
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Finish with Cheese and Lemon: After the rice is cooked to a creamy consistency, stir in the aged cheddar cheese, lemon zest, and lemon juice. Mix well until the cheese melts into the risotto, creating a luscious, rich texture. Season with salt and freshly cracked black pepper to taste.
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Serve: Plate the Leek, Mushroom & Lemon Risotto warm, garnishing with a sprinkle of crushed black pepper. For an added touch, serve alongside a slice of Rustic Rosemary Garlic Zucchini Bread and a chilled glass of your favorite white wine for a perfect weekend dinner experience.
Enjoy your delicious Leek, Mushroom & Lemon Risotto! This recipe not only showcases the beautiful flavors of Italian cuisine but also celebrates the simplicity and comfort of vegetarian dining. Perfect for impressing guests or enjoying a cozy night in, this risotto is sure to become a favorite in your culinary repertoire.
