Mushroom Leek Risotto
Hearty and filling, this risotto is the perfect dish for cozying up by the fireside on a chilly winter night. It’s creamy and comforting, without excess indulgence. Its benefits include the immune-boosting properties and nutty flavor yielded by the chestnut mushrooms. Enjoy!
Mushroom Leek Risotto Recipe
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Servings: 4-6
INGREDIENTS
1 shallot, diced
1 onion, diced
3 leeks, chopped
4 garlic cloves, minced
2 cups chestnut mushrooms, chopped
2 tsp olive oil
1 tsp thyme
1 tsp himalyan salt
½ cup white wine
1 cup arborio rice, uncooked
4 cups vegetable broth
¼ tsp onion powder
1 tsp lemon
INSTRUCTIONS
1. Heat a large Dutch oven or pot over medium heat. Add the olive oil, shallot, onion, leeks, and garlic stirring occasionally until softened. Add mushrooms, thyme, salt, white wine, and heat until the mushrooms are softened, another 3-5 minutes or so. Add in the rice and stir until is it coated and starting to make snapping sounds.
2. Add the vegetable broth ½ cup at a time, stirring well, allowing the rice to fully absorb the liquid before adding more. This takes about 5 minutes per time. Risotto needs to be continuously stirred until all broth has been added in increments and soaked in.
3. Once you’ve added all the broth, add the onion powder and finish with a bit of lemon. Taste and add more salt, pepper, and lemon if necessary. Serve immediately and garnish with fresh parsley or thyme.
Note: This risotto is best made with homemade vegetable broth. The flavors make a big difference.
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