Lemon Leek And Mushroom Risotto Recipes

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LEEK, MUSHROOM AND LEMON RISOTTO



Leek, Mushroom and Lemon Risotto image

From Vegetarian: The Best-Ever Recipe Collection. I have substituted myzithra and pecorino romano for the parmesan, depending on my menu.

Provided by COOKGIRl

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup leek
1 cup cremini mushroom
2 tablespoons olive oil
2 -3 garlic cloves, minced
4 tablespoons butter
1 small yellow onion, chopped
1 3/4 cups arborio rice
5 cups fresh vegetable stock or 5 cups fresh chicken stock
1 lemon, juice and zest of
2/3 cup parmesan cheese
2 tablespoons fresh chives, minced
1/4 cup fresh Italian parsley, chopped
salt
fresh ground black pepper
lemon wedge
fresh Italian parsley (to garnish)

Steps:

  • Wash the leeks well and slice. Wipe the mushrooms and slice.
  • Heat the olive oil in a saute pan. Add the leeks and mushrooms, cooking over medium heat for about 5 minutes or until softened. Add the garlic and cook another minute. Remove vegetables from pan and set aside.
  • Add 2 tablespoons of the butter to the pan and saute the onion over medium heat for approximately 5 minutes.
  • Stir in the arborio rice and cook for 1 minute. Add one cupful of fresh stock to the pan and cook gently, stirring occasionally; until all liquid is absorbed.
  • Continue stirring in one cupful of stock at a time, until each cupful is absorbed. This should take about 25 minutes. The risotto should by the end turn thick and creamy; the rice tender but not sticky.
  • Just before serving, stir in the leeks and mushrooms, the remaining 2 tablespoons of butter, lemon juice and zest, half of the cheese, and the fresh herbs.
  • Adjust seasoning, adding salt and pepper to taste. Sprinkle remaining cheese on top, garnish with herb sprigs and lemon wedges. Serve warm.

Nutrition Facts : Calories 578.6, Fat 23.7, SaturatedFat 11.3, Cholesterol 45.2, Sodium 366.3, Carbohydrate 77.3, Fiber 3.5, Sugar 2.5, Protein 13.6

MUSHROOM AND LEEK RISOTTO RECIPE BY TASTY



Mushroom And Leek Risotto Recipe by Tasty image

Here's what you need: unsalted butter, large leek, mixed mushroom, garlic, Holland House® Sherry Cooking Wine, arborio rice, vegetable stock, fresh thyme, kosher salt, freshly grated parmesan cheese, lemon zest, lemon juice, freshly ground black pepper, fresh parsley

Provided by Holland House

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

4 tablespoons unsalted butter, divided
1 large leek, white and light green parts only, halved lengthwise and sliced into half-moons
1 lb mixed mushroom, cleaned, stemmed, and sliced into ¼-inch (6 mm) pieces
3 cloves garlic, minced
½ cup Holland House® Sherry Cooking Wine
1 cup arborio rice
2 ½ cups vegetable stock
2 sprigs fresh thyme
½ teaspoon kosher salt, plus more to taste
¼ cup freshly grated parmesan cheese, plus more for serving
1 tablespoon lemon zest
1 tablespoon lemon juice
freshly ground black pepper, to taste
1 tablespoon fresh parsley, chopped

Steps:

  • Turn on the Crock-Pot® Express, select Brown/Sauté mode and high heat, and add 2 tablespoons of butter to the pot. When the butter has melted, add the leek, mushrooms, and garlic, and sauté, stirring frequently for 5-7 minutes, or until the mushrooms are browned and most of the liquid is evaporated.
  • Stir in the Holland House® Sherry Cooking Wine and cook until the wine is reduced to only a few tablespoons, 3-4 minutes.
  • Add the arborio rice and toast for 1 minute, then press Stop on the Crock-Pot® Express to turn off the heat.
  • Mix in the vegetable stock, thyme, and ½ teaspoon salt.
  • Place the lid on the Crock-Pot® Express, lock into place, and turn the vent to the seal position.
  • Press the Rice/Grains button, and then Start. It will set the cook timer to 12 minutes. After 12 minutes, let the Crock-Pot® Express release naturally for 10 minutes, then release the steam valve and open the lid. The risotto should be creamy and slightly al dente. Remove the thyme sprigs.
  • Stir the Parmesan, lemon zest, and lemon juice, and season to taste with salt and pepper.
  • Serve immediately, garnished with the parsley.
  • Enjoy!

Nutrition Facts : Calories 759 calories, Carbohydrate 70 grams, Fat 44 grams, Fiber 2 grams, Protein 8 grams, Sugar 11 grams

LEMONY MUSHROOM RISOTTO



Lemony Mushroom Risotto image

Categories     Mushroom     Rice     Side     Valentine's Day     Parmesan     Lemon     White Wine     Fall     Winter     Anniversary     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 (main course) or 6 to 8 (side dish)

Number Of Ingredients 11

2 2/3 cups boiling-hot water
1/2 oz dried porcini mushrooms
3 cups chicken broth
1/2 stick (1/4 cup) unsalted butter
1/2 lb small cremini mushrooms, quartered
1 small onion, finely chopped
1 cup plus 2 tablespoons Arborio rice (8 oz)
1/4 cup dry white wine
1 teaspoon finely grated fresh lemon zest
1/4 cup finely grated parmesan
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Pour 2/3 cup hot water over porcini in a heatproof cup and let stand until softened, about 10 minutes. Lift porcini out of water, squeezing excess liquid back into cup, and rinse well to remove any grit. Coarsely chop porcini. Pour soaking liquid through a paper-towel-lined sieve into a glass measure and reserve.
  • Meanwhile, bring broth and remaining 2 cups hot water to a simmer. Keep at a bare simmer, covered.
  • Heat 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then sauté cremini, stirring, until browned, about 7 minutes. Add porcini and reserved soaking liquid to skillet and boil, stirring, 1 minute. Remove from heat.
  • Cook onion in 1 1/2 tablespoons butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
  • Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
  • Stir in 1/2 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), 18 minutes. (There will be leftover broth.)
  • Stir in zest, mushrooms, remaining 1 1/2 tablespoons butter, parmesan, parsley, and pepper to taste. (If necessary, thin risotto with some of remaining broth.) Serve immediately.

LEEK, MUSHROOM & LEMON RISOTTO



Leek, Mushroom & Lemon Risotto image

Make and share this Leek, Mushroom & Lemon Risotto recipe from Food.com.

Provided by Moor Driver

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces leeks, trimmed
8 ounces mushrooms
2 tablespoons olive oil
3 garlic cloves, crushed
6 tablespoons butter
1 large onion, roughly chopped
1 3/4 cups arborio rice
5 cups vegetable stock, hot
1 lemon, juice and zest of, grated
2/3 cup parmesan cheese, grated
1/8 cup chives, chopped
1/8 cup parsley, chopped

Steps:

  • Wash the leeks well. Slice in half lengthwise and roughly chop. Wipe the mushrooms with paper towels and roughly chop.
  • Heat the oil in a large saucepan and cook the garlic for 1 minute. Add the leeks, mushrooms and salt & pepper to taste. Cook over medium heat for about 10 minutes or until softened and browned. Remove from pan and set aside.
  • Add 2 tbsp of the butter to th epan and cook the onion over medium heat for about 5 minutes.
  • Stir in the arborio rice and cook for 1 minute. Add 1 ladleful of hot stock to the pan and cook gently, stirring occasionally, until all the liquid is absorbed.
  • Add another ladleful as each previous one is absorbed, this should take about 25 minutes. The risotto will turn thick and creamy. The rice should be tender but not sticky.
  • Just before serving, stir in the leek & mushroom mixture along with the remaining butter, grated lemon zest, 3 tbsp of the lemon juice, half of the parmesan and the herbs.
  • Serve and sprinkle with the remainder of the parmesan and herbs.

Nutrition Facts : Calories 667.8, Fat 29.7, SaturatedFat 14.9, Cholesterol 60.5, Sodium 395.6, Carbohydrate 85.6, Fiber 4.8, Sugar 5.3, Protein 15.5

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