Leek Risotto

A creamy leek risotto with mushrooms and grated parmesan.

September 5, 2013

Serves: 4
Prep: 10 min
Cook: 40 min
Total: 50 min


  • 1 tbsp each oil and butter
  • 5 oz sliced mushrooms
  • 4 1/2 cups sliced, cleaned leeks (white and pale-green parts from 1 1/2 lb whole leeks)
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 1/2 cup warm chicken broth
  • 1/4 cup grated parmesan


1. Heat 1 tbsp each oil and butter in saucepan over medium heat. Cook 5 oz sliced mushrooms, stirring, until golden, 5 minutes. Remove to plate.

2. Add 4 1/2 cups sliced, cleaned leeks (white and pale-green parts from 1 1/2 lb whole leeks). Cook until tender, 7 minutes.

3. Stir in 1 cup Arborio rice. Add 1/2 cup dry white wine. Simmer until reduced by half.

4. Add 1/2 cup warm chicken broth and cook at a low simmer until reduced to 1 tbsp. Repeat 4 to 6 times, adding broth 1/2 cup at a time and cooking until rice is al dente and creamy, 20 minutes total.

5. Stir in mushrooms and 1/4 cup grated Parmesan. Season.

Nutritional Facts per serving

Calories 360.2 cal
Fat 9.2 g
Saturated Fat 3.7 Gv Cholesterol 12 mg
Sodium 399.2 mg
Carbohydrates 55.9 g
Total Sugars 4 g
Dietary Fiber 2.4 g
Protein 10.4 g

Courtesy of the Rodale Healthy Recipe Finder.

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