There is no better way to ring in cold weather than with delicious, creamy risotto. This recipe takes about 30-45 minutes to make and serves several people. I love risotto so much, I make a big pot of it to save for the week.
8 Cups low-sodium chicken broth
4 leek stalks
2 cups chopped mushrooms
2/3 cup dry white wine
2/3 cup grated parmesan
2 cloves garlic, minced
4 cups brown rice (dry)
2 T salted butter
1. In sauce pan, heat chicken broth. Cut leek stalks in half length wise, then thinly slice.
2. In another sauce pan in medium heat, melt butter and add leeks. Let cook for about 2 minutes. Then add mushrooms and garlic and a splash of olive oil.
3. When garlic becomes fragrant, add rice to sauce pan and stir. Let rice toast about a minute or two.
4. Add white wine and stir. Let cook until liquid evaporates. Then add 1 cup of broth to rice. Cook until broth evaporates, stirring occasionally. Continue to add broth periodically until rice is tender. This will take about 25-30 minutes. Make sure to stir every so often to prevent rice from burning. When done cooking, stir in Parmesan and serve.
One response to “Mushroom and Leek Risotto”
[…] don’t typically make soup, but when I do I always add leeks. They add so much sweetness and flavor, I couldn’t imagine a soup without them. I also love […]