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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.
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.
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.
The lemon juice in this recipe turns a tasty and savory, yet standard, risotto dish into a very delightfully fresh meal. The heavy, creamy flavor of the rice and the tart sweetness of lemon both mingle together strongly and are not subdued by each other in the least.
This was my first time making risotto, and my boyfriend (who is Italian) and I were very pleased. I omitted the Parmesan cheese and used 1 tablespoon of butter and it was still very flavorful. This risotto has a wonderful lemony taste, which compliments the leeks and mushrooms. Loves it!
I made this on a cold night, but can't wait to make it again in the Spring. It is delicate and light, yet creamy. I froze the leftovers, I will try to update how they held up!
excellent. the last two knobs of butter are definitely optional
Fresh tasting leek flavour, with a lemony zing, a definate comfort food.
What can I say??? I love risotto. I followed the directions...and was rewarded with creamy, dreamy risotto. I woudn't change a thing.