- Yield: 3 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 270
- Carbohydrate Content: 19g
- Cholesterol Content: 25mg
- Fat Content: 16g
- Fiber Content: <1g
- Protein Content: 4g
- Saturated Fat Content: 7g
- Sodium Content: 1130mg
- Sugar Content: 3g
Mushroom and Leek Risotto
This is a very simple recipe. Recently as I was in my home city I showed it to my 15-year-old niece. From now, she is experimenting with risotto and doing it really well. I mention Karolina, because she has a birthday today. Happy Birthday Karola!
- olive oil - 2 tablespoons
- risotto rice - 300g
- vegetable stock - 1000ml (hot)
- mushrooms - 250g (cut into quarters)
- leek - 1 (chopped)
- white wine - 125ml
- butter - 2 tablespoons
- fresh parsley - a bunch (chopped)
- Parmigiano Reggiano - 50g (grated)
- Heat the olive oil in a frying pan and fry the leek and mushroom for 10 minutes, until softened and lightly browned.
- Add the rice and stir to coat all the grains in the olive oil and vegetables.
- Gradually add two ladles of the hot vegetable stock. Cook, stirring occasionally, until all the stock has been absorbed into the rice.
- Gradually add the wine. Cook, stirring occasionally, until all the liquid has been absorbed into the rice.
- Add one small ladle of the hot stock. Stirring the rice with a wooden spoon to prevent it sticking to the pan.
- Continue cooking, stirring and adding the liquid until the rice is al dente. The total cooking time of the risotto is about 20-30 minutes.
- Remove the pan from the heat. Stir in the remaining butter for extra richness, fresh parsley and the Parmigiano Reggiano to perfect finish.
- Allow the risotto to rest for 2-3 minutes before serving. Serve with lemon wedges, if you like.