Leek Mushroom & Lemon Risotto Recipe
A vegetarian Italian Recipes recipe with butter, extra virgin olive oil, cloves garlic - finely chopped. Ready in 1h, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
9 steps- 1
To begin making the Leek Mushroom & Lemon Risotto, heat the butter and olive oil in a heavy bottom pan over a medium heat
butter(1 tablespoon)extra virgin olive oil(1 tablespoon)leek - thinly sliced (only white part)(2)lemon zest - from one lemonlemon juice - from one lemonrisotto rice(1/2 cup) - 2
Add the garlic, leek and mushroom and saute for 2-3 minutes until leeks and the mushrooms get lightly soft
cloves garlic - finely chopped(3)leek - thinly sliced (only white part)(2)button mushrooms(8) - 3
Add the rice and wine and bring to the the risotto to a brisk boil
white wine(1/4 cup)risotto rice(1/2 cup) - 4
Reduce the heat and simmer till wine is completely absorbed
white wine(1/4 cup) - 5
Once the wine is completely evaporated, add the vegetable stock and simmer until the rice is completely cooked and all the stock is absorbed
white wine(1/4 cup)/2 vegetable stock(1 cups)risotto rice(1/2 cup) - 6
If the stock dries up before the rice is cooked add a little more warm water or stock and keep stirring intermittently so the rice does not get burn from the bottom and gets cooked evenly
/2 vegetable stock(1 cups)lemon zest - from one lemonlemon juice - from one lemonrisotto rice(1/2 cup) - 7
Once the rice is cooked, stir in the cheese, salt, lemon zest, lemon juice and stir until the cheese melts into the risotto
lemon zest - from one lemonlemon juice - from one lemonrisotto rice(1/2 cup)cheddar cheese - aged(1/4 cup)salt and pepper - to taste - 8
Finally sprinkle crushed black pepper
salt and pepper - to taste - 9
Serve the Leek Mushroom & Lemon Risotto warm along with a side of Rustic Rosemary Garlic Zucchini Bread and a glass of wine for a weekend dinner
cloves garlic - finely chopped(3)leek - thinly sliced (only white part)(2)white wine(1/4 cup)lemon zest - from one lemonlemon juice - from one lemonrisotto rice(1/2 cup)
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Leek Mushroom & Lemon Risotto Recipe
A vegetarian Italian Recipes recipe with butter, extra virgin olive oil, cloves garlic - finely chopped. Ready in 1h, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
9 steps- 1
To begin making the Leek Mushroom & Lemon Risotto, heat the butter and olive oil in a heavy bottom pan over a medium heat
butter(1 tablespoon)extra virgin olive oil(1 tablespoon)leek - thinly sliced (only white part)(2)lemon zest - from one lemonlemon juice - from one lemonrisotto rice(1/2 cup) - 2
Add the garlic, leek and mushroom and saute for 2-3 minutes until leeks and the mushrooms get lightly soft
cloves garlic - finely chopped(3)leek - thinly sliced (only white part)(2)button mushrooms(8) - 3
Add the rice and wine and bring to the the risotto to a brisk boil
white wine(1/4 cup)risotto rice(1/2 cup) - 4
Reduce the heat and simmer till wine is completely absorbed
white wine(1/4 cup) - 5
Once the wine is completely evaporated, add the vegetable stock and simmer until the rice is completely cooked and all the stock is absorbed
white wine(1/4 cup)/2 vegetable stock(1 cups)risotto rice(1/2 cup) - 6
If the stock dries up before the rice is cooked add a little more warm water or stock and keep stirring intermittently so the rice does not get burn from the bottom and gets cooked evenly
/2 vegetable stock(1 cups)lemon zest - from one lemonlemon juice - from one lemonrisotto rice(1/2 cup) - 7
Once the rice is cooked, stir in the cheese, salt, lemon zest, lemon juice and stir until the cheese melts into the risotto
lemon zest - from one lemonlemon juice - from one lemonrisotto rice(1/2 cup)cheddar cheese - aged(1/4 cup)salt and pepper - to taste - 8
Finally sprinkle crushed black pepper
salt and pepper - to taste - 9
Serve the Leek Mushroom & Lemon Risotto warm along with a side of Rustic Rosemary Garlic Zucchini Bread and a glass of wine for a weekend dinner
cloves garlic - finely chopped(3)leek - thinly sliced (only white part)(2)white wine(1/4 cup)lemon zest - from one lemonlemon juice - from one lemonrisotto rice(1/2 cup)
Rate this recipe
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