Leek Mushroom and Lemon Risotto
Bright, creamy, and packed with flavor, this Leek Mushroom and Lemon Risotto brings an elegant twist to classic comfort food. Featuring tender leeks, earthy cremini mushrooms, and the zesty freshness of lemon, this risotto is a beautiful balance of rich and light flavors. Arborio rice is lovingly cooked to perfection, absorbing aromatic white wine and warm stock in the traditional Italian style, creating a silky, satisfying texture in every bite. A generous finishing touch of Parmesan cheese, butter, and fresh parsley elevates this dish into a luxurious yet approachable meal. Perfect for a weeknight dinner or a special occasion, this vegetarian-friendly risotto is a celebration of seasonal ingredients and simple cooking techniques!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large leeks (white and light green parts only, sliced thin)
- 2 cloves garlic (minced)
- 8 ounces cremini mushrooms (sliced thin)
- 1.5 cups Arborio rice
- 0.5 cups dry white wine
- 5 cups chicken or vegetable stock (kept warm)
- 1 medium lemon (zested and juiced)
- 0.75 cups Parmesan cheese (freshly grated)
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- optional extra Parmesan cheese (for garnish)
Instructions
Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or saucepan over medium heat.
Add the leeks and sauté for 4-5 minutes until softened but not browned. Add the minced garlic and cook for an additional minute.
Stir in the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
Add the Arborio rice to the pan and stir for 1-2 minutes to toast the rice lightly.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Begin adding the warm stock one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 20 minutes, or until the rice is creamy and cooked to an al dente texture.
Stir in the lemon zest and juice, the remaining 1 tablespoon of butter, and the Parmesan cheese. Mix well until the risotto is creamy and well combined.
Season with salt and black pepper, adjusting to taste.
Remove the pan from heat and fold in the fresh parsley.
Serve hot, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 8313 mg | 361% | |
| Total Carbohydrate | 124.6 g | 45% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 15.9 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2208 mg | 170% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1796 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
