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    You are in: Home / Recipes / Leek, Mushroom and Lemon Risotto Recipe
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    Leek, Mushroom and Lemon Risotto

    Leek, Mushroom and Lemon Risotto. Photo by Fairy Nuff

    1/1 Photo of Leek, Mushroom and Lemon Risotto

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Cookgirl's Note:

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

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    Units: US | Metric


    1. 1
      Wash the leeks well and slice. Wipe the mushrooms and slice.
    2. 2
      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.
    3. 3
      Add 2 tablespoons of the butter to the pan and saute the onion over medium heat for approximately 5 minutes.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Adjust seasoning, adding salt and pepper to taste. Sprinkle remaining cheese on top, garnish with herb sprigs and lemon wedges. Serve warm.

    Ratings & Reviews:

    • on November 03, 2012


      Enjoyed this dish. Left out the 2nd 2 tblsp of butter to lessen the fat content and Included a bunch of asparagus which worked really well with the other flavours.
      Will make it again.

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    • on January 21, 2012


      I was craving risotto last night, and thinking I really needed to use up some of the leeks... this recipe was perfect on both counts! I did use extra leeks instead of the yellow onion, half vegetable and half mushroom stock (both homemade), and cut out a little bit of the butter, other than that made as written. The lemon flavor really jumps out and slaps you in the face, which is a good thing as far as I'm concerned. I practically could have eaten it straight out of the pot! Thanks for sharing this great recipe, I will definitely be making it again and again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2010


      Very nice risotto. Cooking times and directions were perfect. Used really big CSA spring onions (1 cup) and button mushrooms (2 cups). Cut out the last 2 Tablespoons of butter, and used 1/3 to 1/2 cup shredded parmesan total.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Leek, Mushroom and Lemon Risotto

    Serving Size: 1 (205 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 578.6
    Calories from Fat 213
    Total Fat 23.6 g
    Saturated Fat 11.2 g
    Cholesterol 45.2 mg
    Sodium 366.3 mg
    Total Carbohydrate 77.2 g
    Dietary Fiber 3.5 g
    Sugars 2.5 g
    Protein 13.5 g

    The following items or measurements are not included:

    vegetable stock

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