Ariso Recipes
Lemon, Leek & Mushroom Risotto
Last update date: February 24, 2012
A burst of flavors in every bite: Creamy lemon, leek, and mushroom risotto, where Arborio rice is cooked to perfection in a fragrant blend of garlic, leeks, and mushrooms, then infused with zesty lemon zest and juice. Finished with a touch of cheddar cheese for a rich and comforting dish.
1 hour and 0 minutes
Italian
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All Ingredients used are safe and clean.
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Ingredients
4
How To Cook?
1
To prepare lemon, leek & mushroom risotto, heat butter and olive oil in a heavy-bottomed pan over medium heat.
2
Add minced garlic, sliced leeks, and mushrooms to the pan. saute for 2-3 minutes until the leeks and mushrooms become lightly soft.
3
Stir in the arborio rice and pour in the white wine, bringing the risotto to a brisk boil.
4
Reduce the heat and let it simmer until the wine is completely absorbed by the rice.
5
Once the wine is evaporated, add the vegetable stock to the rice and continue simmering until the rice is fully cooked and all the stock is absorbed.
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