Lemon, Leek and Mushroom Risotto
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
Submitted by: ERIKA05
Number of Servings: 6
Ingredients
-
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
Directions
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.
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.
