Creamy Lemon Leek and Mushroom Risotto
This sumptuous Creamy Lemon Leek and Mushroom Risotto is a delightful vegetarian dish that brings together the earthy flavors of sautéed leeks and mushrooms with the bright zest of lemon. Inspired by a traditional Italian risotto, this creamy and comforting dish is perfect for weeknight dinners or special occasions. The combination of myzithra and pecorino romano adds a unique twist, providing a rich depth of flavor, making it an unforgettable meal that will impress your family and friends.
N/A
Servings
240
Calories
16
Ingredients
Ingredients
Leek
1 cup (Washed and sliced)
Cremini Mushroom
1 cup (Wiped and sliced)
Olive Oil
2 tablespoons (For sautéing)
Garlic Cloves
2-3 (Minced)
Butter
4 tablespoons (Divided)
Yellow Onion
1 small (Chopped)
Arborio Rice
1 3/4 cups (Uncooked)
Vegetable or Chicken Stock
5 cups (Fresh)
Lemon
1 (Juice and zest)
Parmesan Cheese
2/3 cup (Grated)
Chives
2 tablespoons (Minced)
Italian Parsley
1/4 cup (Chopped)
Salt
To taste
Black Pepper
To taste (Freshly ground)
Lemon Wedge
For serving
Italian Parsley
To garnish (Fresh sprigs)
Instructions
1
Begin by thoroughly washing the leeks under cold water to remove any grit, then slice them thinly. Wipe the cremini mushrooms with a damp cloth and slice them as well.
2
In a saute pan, heat the olive oil over medium heat. Add the sliced leeks and mushrooms, then sauté for about 5 minutes or until they are softened and fragrant. Add the minced garlic and cook for an additional minute. Remove the sautéed vegetables from the pan and set them aside.
3
In the same pan, melt 2 tablespoons of butter over medium heat. Add the chopped yellow onion and sauté for approximately 5 minutes until translucent.
4
Stir in the arborio rice and toast it for 1 minute, allowing it to absorb the flavors from the pan. Gradually add one cup of fresh vegetable or chicken stock, stirring gently until all the liquid is absorbed before adding the next cup. Continue this process, adding one cup at a time, stirring frequently for about 25 minutes until the risotto reaches a creamy consistency and the rice is cooked al dente.
5
Once the rice has cooked, gently fold in the reserved leeks and mushrooms, the remaining 2 tablespoons of butter, lemon juice, lemon zest, and half of the grated cheese. Stir until everything is well combined.
6
Season the risotto with salt and freshly ground black pepper to taste. Serve the risotto warm, topped with the remaining cheese, garnished with fresh herb sprigs, and accompanied by lemon wedges for an extra burst of flavor.
Nutrition Information
8.5g
Fat
38g
Carbs
6g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Lemon Leek and Mushroom Risotto?
It is a sumptuous vegetarian dish that combines earthy sautéed leeks and mushrooms with bright lemon zest in a creamy Italian-style rice base.
Is this risotto recipe vegetarian?
Yes, this is a delightful vegetarian dish, provided you use vegetable stock instead of chicken stock.
How many calories are in a serving of this risotto?
There are 240 calories per serving of this Creamy Lemon Leek and Mushroom Risotto.
What type of rice should I use for this recipe?
You should use Arborio rice, as it is essential for achieving the traditional creamy risotto texture.
How much stock is needed for the risotto?
The recipe requires 5 cups of fresh vegetable or chicken stock.
How do I prepare the leeks?
Wash the leeks thoroughly under cold water to remove any grit and then slice them thinly.
What kind of mushrooms are used in this dish?
This recipe calls for 1 cup of cremini mushrooms, wiped clean and sliced.
How long does it take to cook the risotto rice?
The rice typically takes about 25 minutes of gradual stock addition and frequent stirring to reach a creamy, al dente consistency.
What is the fat content of this meal?
Each serving contains 8.5g of fat.
How much protein is in this risotto?
There are 6g of protein per serving.
How many carbohydrates are in a serving?
There are 38g of carbohydrates per serving.
What cheese is recommended for this recipe?
The ingredient list specifies 2/3 cup of grated Parmesan cheese, though the description notes that myzithra or pecorino romano can add a unique twist.
How much butter is required?
The recipe uses 4 tablespoons of butter in total, added in divided stages.
Do I need to toast the rice?
Yes, stir in the arborio rice and toast it for 1 minute to allow it to absorb the flavors from the pan before adding liquid.
What is the correct way to add stock to the rice?
Gradually add one cup of stock at a time, stirring gently until all the liquid is absorbed before adding the next cup.
How do I clean the mushrooms?
Wipe the cremini mushrooms with a damp cloth rather than washing them to prevent them from becoming soggy.
What herbs are used in this risotto?
The recipe features minced chives and chopped Italian parsley, with extra parsley sprigs for garnish.
What is the role of lemon in this dish?
The lemon provides both juice and zest to add a bright, acidic contrast to the earthy mushrooms and creamy rice.
How much garlic is included?
The recipe calls for 2-3 minced garlic cloves.
What kind of onion is used?
One small yellow onion, chopped, is used to build the flavor base.
Is there fiber in this dish?
Yes, there is approximately 1.5g of fiber per serving.
How should I serve the risotto?
Serve it warm, topped with remaining cheese, garnished with fresh herb sprigs, and accompanied by lemon wedges.
When do I add the sautéed vegetables back into the rice?
Gently fold the reserved leeks and mushrooms back into the risotto once the rice has finished cooking.
Can I use olive oil?
Yes, 2 tablespoons of olive oil are used for sautéing the leeks and mushrooms initially.
What is the serving size for this recipe?
The specific serving size is not listed, but the recipe utilizes 1 3/4 cups of uncooked rice and 5 cups of stock.
How do I season the risotto?
Season with salt and freshly ground black pepper to taste at the very end.
Does the recipe use both lemon juice and zest?
Yes, the juice and zest of one lemon are used to provide a bright flavor profile.
What should the final consistency of the rice be?
The rice should be cooked al dente, meaning it is tender but still has a slight bite in the center.
How many ingredients are in this recipe?
There are 16 ingredients used in this Creamy Lemon Leek and Mushroom Risotto.
Can I make this dish for a special occasion?
Yes, its rich depth of flavor and elegant presentation make it perfect for both weeknight dinners and special occasions.