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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Moor Driver's Note:

    This has a great combination of flavours. Truly comfort food.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash the leeks well. Slice in half lengthwise and roughly chop. Wipe the mushrooms with paper towels and roughly chop.
    2. 2
      Heat the oil in a large saucepan and cook the garlic for 1 minute. Add the leeks, mushrooms and salt & pepper to taste. Cook over medium heat for about 10 minutes or until softened and browned. Remove from pan and set aside.
    3. 3
      Add 2 tbsp of the butter to th epan and cook the onion over medium heat for about 5 minutes.
    4. 4
      Stir in the arborio rice and cook for 1 minute. Add 1 ladleful of hot stock to the pan and cook gently, stirring occasionally, until all the liquid is absorbed.
    5. 5
      Add another ladleful as each previous one is absorbed, this should take about 25 minutes. The risotto will turn thick and creamy. The rice should be tender but not sticky.
    6. 6
      Just before serving, stir in the leek & mushroom mixture along with the remaining butter, grated lemon zest, 3 tbsp of the lemon juice, half of the parmesan and the herbs.
    7. 7
      Serve and sprinkle with the remainder of the parmesan and herbs.

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    Ratings & Reviews:

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    Nutritional Facts for Leek, Mushroom & Lemon Risotto

    Serving Size: 1 (301 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 667.7
     
    Calories from Fat 267
    40%
    Total Fat 29.6 g
    45%
    Saturated Fat 14.9 g
    74%
    Cholesterol 60.4 mg
    20%
    Sodium 395.5 mg
    16%
    Total Carbohydrate 85.5 g
    28%
    Dietary Fiber 4.7 g
    19%
    Sugars 5.2 g
    21%
    Protein 15.5 g
    31%

    The following items or measurements are not included:

    vegetable stock

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