Mushroom and Leek Risotto
This creamy and flavorful mushroom and leek risotto is the perfect comfort food to enjoy on chilly winter day!
In a large saucepan, heat the olive oil over medium heat. Add the leek and mushrooms and cook until the vegetables are softened, about 5 minutes.
Stir in the rice and cook for 1-2 minutes, until the rice is lightly toasted.
Pour in the white wine and cook, stirring constantly, until the wine is absorbed. Add 1 cup of the chicken broth and continue to cook, stirring frequently, until the broth is absorbed.
Continue adding the remaining chicken broth, 1 cup at a time, stirring frequently and allowing each cup to be absorbed before adding the next. This process should take about 20-25 minutes.
Stir in the Parmesan cheese, butter, and parsley. Season with salt and pepper to taste. Serve immediately.
- Amount Per Serving
- Calories 406kcal
- % Daily Value *
- Total Fat 16.2g25%
- Saturated Fat 6.9g35%
- Cholesterol 25mg9%
- Sodium 856mg36%
- Total Carbohydrate 49.8g17%
- Protein 10.8g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.