Leek Mushroom & Lemon Risotto

Leek Mushroom & Lemon Risotto

Risotto is a very popular Italian rice dish made with a short to medium grain, plump rice which is high in starch content. It is one of those dishes where the star of the dish is its simplicity. Risotto draws its brilliance from a good rice cooked in a vegetable/chicken stock along with some vegetables. The most common rice is Arborio but our idly rice works as well if you ask me. So go ahead and make this Leek Mushroom & Lemon Risotto for a deceptively simple dish to win over your lunch or dinner guests.

Leek Mushroom & Lemon RisottoRisotto is a very popular Italian rice dish made with a short to medium grain, plump rice which is high in starch content. It is one of those dishes where the star of the dish is its simplicity. Risotto draws its brilliance from a good rice cooked in a vegetable/chicken stock along with some vegetab...

Summary

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  • Coursemain course
  • Cuisineitalian
  • Yield3 servings 3 serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Butter
1 tbsp
Olive oil
1 tbsp
Garlic finally chopped
1 clove
Leeks sliced (white part only)
2
Large button mushrooms
8-10
White wine
1/4 cup
Vegetable/chicken stock
1.5 cups
Zest of lemon
one
Juice of lemon
one
Risotto/idly rice
1/2 cup
Grated aged cheddar cheese
1/4 cup
Salt and pepper
to taste

Steps

  1. Heat the butter and oil in a heavy-bottom pan over a medium heat.
  2. Add the garlic, leek and mushroom and fry for 2-3 minutes until leeks are soft.
  3. Add the rice and wine and bring to the boil. Reduce the heat and simmer till wine is completely absorbed.
  4. Add the stock and simmer for about 10 minutes while stirring in between or till the rice is completely cooked and all the stock is absorbed. If the stock dries up before the rice is cooked add a little more warm water.
  5. Add the cheese, salt, lemon zest, lemon juice and stir with a spoon until melted.
  6. Sprinkle black pepper and serve warm.
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