Lemon, Leek and Mushroom Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 331.9
  • Total Fat: 21.3 g
  • Cholesterol: 43.7 mg
  • Sodium: 1,183.5 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 9.9 g

View full nutritional breakdown of Lemon, Leek and Mushroom Risotto calories by ingredient
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Number of Servings: 6


    2 cups sliced cremini mushrooms
    2 medium onions, chopped
    2 leeks, washed and trimmed, white and light green portions only
    2 tbsp olive oil
    5 cloves garlic
    grated rind of 1 lemon
    juice of 1 lemon
    5 cups warm vegetable stock
    1 cup coarsely grated parmesan cheese
    fresh parsley and chives


Saute garlic in olive oil for approximately 1 minute before adding mushrooms, onions and leeks. Saute until soft (approximately 5 minutes).
Add half of lemon zest, parsley and chives, and saute for one minute.
Add rice and saute for 5 minutes, turning frequently.
Add hot stock one ladleful at a time, allowing to cook in completely between additions, stirring occasionally (should take approximately 25-30 minutes).
Once all stock has been absorbed, stir in remaining lemon rind, parsley, chives, lemon juice and parmesan.
Serve garnished with additional parmesan, parsley, and a lemon slice if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user ERIKA05.

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