Mushroom Leek Risotto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Cuisine: vegetarian
Serves: 4
Ingredients
  • 3½ cups low sodium vegetable or chicken broth
  • 5-8 ounces fresh mushrooms, sliced or diced
  • 1 leek, white part only, sliced
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 cup Arborio rice
  • ¼ cup white wine
  • ½ teaspoon pink himalyan salt (or to taste - omit for low sodium)
  • ¼ cup sundried tomatoes, chopped
  • 2 tablespoons shredded parmesan (optional - omit for low sodium)
  • fresh chopped basil, for garnish
Instructions
  1. In a saucepan, heat broth and keep at a simmer.
  2. In a separate wide bottom saucepan or skillet, add olive oil, mushrooms, leek and garlic and sauté about 5 minutes until mushrooms have given up most of their moisture and leek is beginning to soften.
  3. Add rice and stir until it's coated with the oil.
  4. Pour in white wine and let that absorb into the rice. Be careful not to let the pan go dry.
  5. Add a couple ladles of hot broth to the rice and stir occasionally. To check if it's time to add more broth, drag your stirring spoon through the rice. If the space left by the spoon does not immediately fill in with liquid, add another ladle of broth. Continue this until all the broth is added.
  6. After all of the broth is added, stir in the salt and sundried tomatoes.
  7. Cook mixture until it resembles a loose oatmeal. Rice should still be al dente but look creamy.
  8. Remove from heat and add parmesan if using. The risotto will continue to absorb liquid as it cools to get to the perfect creamy consistency.
  9. Top with chopped basil and serve immediately.
Notes
For low sodium, omit salt and parmesan = 79mg per serving
Nutrition Information
Calories: 302 Fat: 11g Carbohydrates: 44g Sodium: 289mg* Fiber: 1g Protein: 8g
Recipe by at https://www.cookingupclean.com/mushroom-leek-risotto/