Leek, Mushroom and Lemon Risotto
photo by Fairy Nuff
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
3
ingredients
- 3⁄4 cup leek
- 3⁄4 cup cremini mushroom
- 1 1⁄2 tablespoons olive oil
- 1 1⁄2 - 2 1⁄4 garlic cloves, minced
- 3 tablespoons butter
- 3⁄4 small yellow onion, chopped
- 1 1⁄3 cups arborio rice
- 3 3⁄4 cups fresh vegetable stock or 3 3/4 cups fresh chicken stock
- 3⁄4 lemon, juice and zest of
- 5⁄8 cup parmesan cheese
- 1 1⁄2 tablespoons fresh chives, minced
- 1⁄4 cup fresh Italian parsley, chopped
- 3⁄4 to taste salt
- 3⁄4 to taste fresh ground black pepper
- 3⁄4 to taste lemon wedge
- 3⁄4 to taste fresh Italian parsley (to garnish)
directions
- Wash the leeks well and slice. Wipe the mushrooms and slice.
- Heat the olive oil in a saute pan. Add the leeks and mushrooms, cooking over medium heat for about 5 minutes or until softened. Add the garlic and cook another minute. Remove vegetables from pan and set aside.
- Add 2 tablespoons of the butter to the pan and saute the onion over medium heat for approximately 5 minutes.
- Stir in the arborio rice and cook for 1 minute. Add one cupful of fresh stock to the pan and cook gently, stirring occasionally; until all liquid is absorbed.
- Continue stirring in one cupful of stock at a time, until each cupful is absorbed. This should take about 25 minutes. The risotto should by the end turn thick and creamy; the rice tender but not sticky.
- Just before serving, stir in the leeks and mushrooms, the remaining 2 tablespoons of butter, lemon juice and zest, half of the cheese, and the fresh herbs.
- Adjust seasoning, adding salt and pepper to taste. Sprinkle remaining cheese on top, garnish with herb sprigs and lemon wedges. Serve warm.
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Reviews
-
I was craving risotto last night, and thinking I really needed to use up some of the leeks... this recipe was perfect on both counts! I did use extra leeks instead of the yellow onion, half vegetable and half mushroom stock (both homemade), and cut out a little bit of the butter, other than that made as written. The lemon flavor really jumps out and slaps you in the face, which is a good thing as far as I'm concerned. I practically could have eaten it straight out of the pot! Thanks for sharing this great recipe, I will definitely be making it again and again.
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RECIPE SUBMITTED BY
COOKGIRl
United States