Leek Mushroom & Lemon Risotto Recipe
Description:
Risotto, a traditional Italian dish, shines through its simplicity and rich flavors. Made with a short-grain rice variety that’s high in starch, this dish is all about creating a creamy texture and highlighting the natural flavors of the ingredients. This Leek Mushroom & Lemon Risotto is a beautiful combination of earthy mushrooms, the subtle sweetness of leeks, and the bright, tangy punch of lemon, making it the perfect dish to serve during the holiday season. With a balance of creamy risotto and sharp cheese, it’s a dish that’s sure to win over both your family and friends.
Cuisine:
Italian
Course:
Dinner
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter (Salted) | 1 tablespoon |
| Extra Virgin Olive Oil | 1 tablespoon |
| Garlic | 3 cloves, finely chopped |
| Leek | 2, thinly sliced (only white part) |
| Button mushrooms | 8, sliced |
| White Wine | 1/4 cup |
| Vegetable Stock | 1 1/2 cups |
| Lemon Zest | From 1 lemon |
| Lemon Juice | From 1 lemon |
| Risotto Rice | 1/2 cup |
| Cheddar Cheese (aged) | 1/4 cup |
| Salt | To taste |
| Pepper | To taste |
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Instructions:
-
Prepare the base: Begin by heating the salted butter and extra virgin olive oil in a heavy-bottomed pan over medium heat. This combination provides the perfect base to create a rich, flavorful risotto.
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Sauté the aromatics: Add the finely chopped garlic, thinly sliced leeks, and sliced button mushrooms into the pan. Sauté for 2-3 minutes until the leeks soften and the mushrooms release their moisture, becoming tender and slightly browned.
-
Toast the rice: Stir in the risotto rice and let it cook for a minute, allowing the grains to toast slightly. This will help the rice absorb the flavors better.
-
Deglaze with white wine: Pour in the white wine and bring the mixture to a brisk boil. Let it simmer until the wine has evaporated completely, leaving behind a hint of acidity.
-
Simmer with vegetable stock: Once the wine is absorbed, slowly add the vegetable stock in increments, allowing the rice to absorb the liquid between each addition. Stir the risotto occasionally to ensure even cooking and to prevent the rice from sticking to the bottom of the pan. Continue this process until the rice is tender but still firm to the bite and all the stock has been absorbed. If necessary, add more warm water or stock as needed during the cooking process.
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Finish the risotto: Once the rice is cooked, stir in the aged cheddar cheese, lemon zest, and lemon juice. Continue stirring until the cheese has melted into the creamy risotto. Season with salt and pepper to taste.
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Serve and enjoy: Serve the Leek Mushroom & Lemon Risotto warm, garnished with freshly cracked black pepper. Pair this delightful risotto with a side of Rustic Rosemary Garlic Zucchini Bread and a glass of white wine for a cozy weekend dinner.
Nutritional Information (per serving):
- Calories: Approximately 350 kcal
- Carbohydrates: 50g
- Protein: 8g
- Fat: 15g
- Fiber: 3g
- Sodium: 600mg
- Cholesterol: 25mg
Tips:
- Stock choices: While vegetable stock adds depth to the flavor, you can also use chicken stock for a non-vegetarian version. If you prefer a creamier texture, consider adding a splash of heavy cream at the end of cooking.
- Vegan option: To make this dish vegan, substitute the cheddar cheese with a plant-based cheese alternative and ensure the butter is dairy-free.
- Add herbs: Fresh thyme or parsley can be added to enhance the flavor further and add a beautiful pop of color.
Conclusion:
This Leek Mushroom & Lemon Risotto is a perfect blend of hearty vegetables and creamy risotto, brightened by the fresh zing of lemon. It’s a dish that combines simplicity with flavor and is sure to be a hit at your holiday gatherings or cozy family dinners. Enjoy this Italian classic and indulge in its creamy, dreamy goodness.
