Servings: 4
Ingredients:
- 1 tbsp olive oil
- 2 medium leeks, cleaned and thinly sliced (white and light green parts only)
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth, warmed
- 1 cup sliced cremini mushrooms
- 1 cup grated Parmesan cheese (or use a vegetarian Parmesan alternative)
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
Instructions:
- Heat the olive oil in a large, deep skillet or saucepan over medium heat. Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened.
- Add the minced garlic to the pan and cook for an additional 1-2 minutes, or until fragrant.
- Stir in the Arborio rice, ensuring it is well-coated in the oil and leek mixture. Cook for 1-2 minutes, until the rice begins to turn translucent around the edges.
- Add 1/2 cup of the warmed vegetable broth to the rice mixture, stirring constantly until the liquid is almost fully absorbed. Continue adding the broth in 1/2 cup increments, allowing the liquid to absorb before adding more, and stirring frequently. This process should take approximately 20-25 minutes.
- When you have about 1 cup of broth remaining, stir in the sliced mushrooms along with the next 1/2 cup of broth. Continue adding the remaining broth and stirring until the rice is creamy and cooked through, but still al dente.
- Remove the pan from heat and stir in the grated Parmesan cheese and chopped fresh parsley. Season with salt and pepper to taste.
- Allow the risotto to rest for a few minutes before serving, allowing it to thicken slightly. Serve warm, garnished with additional parsley and a sprinkling of Parmesan cheese, if desired.
Enjoy this creamy, flavorful vegetarian leek and mushroom risotto as a satisfying main course or a hearty side dish. It’s perfect for a cozy weeknight meal or a special occasion.