Best 4 Mushroom And Leek Risotto Recipe By Tasty Recipes

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Mushroom and leek risotto is a comforting and flavorful Italian dish that combines the earthy flavors of mushrooms and leeks with creamy arborio rice. This tasty recipe is sure to become a favorite, whether you're a seasoned chef or just starting out in the kitchen. With just a few simple ingredients and some easy-to-follow steps, you can create a delicious and satisfying meal that is perfect for a casual weeknight dinner or a special occasion.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM AND LEEK RISOTTO RECIPE



Mushroom And Leek Risotto Recipe image

A recipe that's healthy and delicious with each lasting bite. You'll definitely enjoy the taste of mushrooms, leeks, and pasta with our tasty dish.

Provided by Everett Dean

Categories     Rice & Risotto

Time 52m

Yield 4

Number Of Ingredients 14

4 tbsp divided unsalted butter
1 large white and light green parts only, halved lengthwise and sliced into half-moons leek
1 lb mixed, cleaned, stemmed, and sliced into ¼-inch (6 mm) pieces mushroom
3 cloves minced garlic
½ cup Holland House® Sherry Cooking Wine
1 cup arborio rice
2 ½ cups vegetable stock
2 sprigs fresh thyme
½ tsp plus more to taste kosher salt
¼ cup freshly grated, plus more for serving parmesan cheese
1 tbsp lemon zest
1 tbsp lemon juice
freshly ground, to taste black pepper
1 tbsp fresh,chopped parsley

Steps:

  • Turn on the Crock-Pot® Express, select Brown/Sauté mode and high heat, and add 2 tablespoons of butter to the pot. When the butter has melted, add the leek, mushrooms, and garlic, and sauté, stirring frequently for 5 to 7 minutes, or until the mushrooms are browned and most of the liquid is evaporated.
  • Stir in the Holland House® Sherry Cooking Wine and cook until the wine is reduced to only a few tablespoons, 3 to 4 minutes.
  • Add the arborio rice and toast for 1 minute, then press Stop on the Crock-Pot® Express to turn off the heat.
  • Mix in the vegetable stock, thyme, and ½ teaspoon salt.
  • Place the lid on the Crock-Pot® Express, lock into place, and turn the vent to the seal position.
  • Press the Rice/Grains button, and then Start. It will set the cook timer to 12 minutes. After 12 minutes, let the Crock-Pot® Express release naturally for 10 minutes, then release the steam valve and open the lid. The risotto should be creamy and slightly al dente. Remove the thyme sprigs.
  • Stir the Parmesan, lemon zest, and lemon juice, and season to taste with salt and pepper.
  • Serve immediately, garnished with the parsley.
  • Enjoy!

Nutrition Facts : Carbohydrate 52.28g, Cholesterol 36.85mg, Fat 14.84g, Fiber 3.95g, Protein 11.27g, SaturatedFat 9.00g, ServingSize 4.00, Sodium 595.30mg, Sugar 0.00, UnsaturatedFat 3.84g

MUSHROOM AND LEEK RISOTTO RECIPE BY TASTY



Mushroom And Leek Risotto Recipe by Tasty image

Here's what you need: unsalted butter, large leek, mixed mushroom, garlic, Holland House® Sherry Cooking Wine, arborio rice, vegetable stock, fresh thyme, kosher salt, freshly grated parmesan cheese, lemon zest, lemon juice, freshly ground black pepper, fresh parsley

Provided by Holland House

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

4 tablespoons unsalted butter, divided
1 large leek, white and light green parts only, halved lengthwise and sliced into half-moons
1 lb mixed mushroom, cleaned, stemmed, and sliced into ¼-inch (6 mm) pieces
3 cloves garlic, minced
½ cup Holland House® Sherry Cooking Wine
1 cup arborio rice
2 ½ cups vegetable stock
2 sprigs fresh thyme
½ teaspoon kosher salt, plus more to taste
¼ cup freshly grated parmesan cheese, plus more for serving
1 tablespoon lemon zest
1 tablespoon lemon juice
freshly ground black pepper, to taste
1 tablespoon fresh parsley, chopped

Steps:

  • Turn on the Crock-Pot® Express, select Brown/Sauté mode and high heat, and add 2 tablespoons of butter to the pot. When the butter has melted, add the leek, mushrooms, and garlic, and sauté, stirring frequently for 5-7 minutes, or until the mushrooms are browned and most of the liquid is evaporated.
  • Stir in the Holland House® Sherry Cooking Wine and cook until the wine is reduced to only a few tablespoons, 3-4 minutes.
  • Add the arborio rice and toast for 1 minute, then press Stop on the Crock-Pot® Express to turn off the heat.
  • Mix in the vegetable stock, thyme, and ½ teaspoon salt.
  • Place the lid on the Crock-Pot® Express, lock into place, and turn the vent to the seal position.
  • Press the Rice/Grains button, and then Start. It will set the cook timer to 12 minutes. After 12 minutes, let the Crock-Pot® Express release naturally for 10 minutes, then release the steam valve and open the lid. The risotto should be creamy and slightly al dente. Remove the thyme sprigs.
  • Stir the Parmesan, lemon zest, and lemon juice, and season to taste with salt and pepper.
  • Serve immediately, garnished with the parsley.
  • Enjoy!

Nutrition Facts : Calories 759 calories, Carbohydrate 70 grams, Fat 44 grams, Fiber 2 grams, Protein 8 grams, Sugar 11 grams

RISOTTO WITH LEEKS, SHIITAKE MUSHROOMS, AND TRUFFLES



Risotto with Leeks, Shiitake Mushrooms, and Truffles image

How to Make Risotto With Shiitake Mushrooms and Leeks and Truffles

Provided by Gabriel Rucker

Yield Makes 6-8 first-course servings

Number Of Ingredients 18

Leeks:
2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
3/4 cup whipping cream
Mushrooms:
1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
1 large onion, halved, thinly sliced lengthwise
1/4 cup (1/2 stick) butter, melted
1 tablespoon white truffle oil
1 teaspoon minced fresh thyme leaves
Risotto:
4 tablespoons (1/2 stick) butter, divided
1 large onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
5 cups (or more) hot vegetable broth
1/2 cup grated Parmesan cheese
2 teaspoons shaved or chopped black truffle (optional)
Chopped fresh parsley

Steps:

  • For leeks:
  • Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
  • For mushrooms:
  • Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • For risotto:
  • Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.

LEEK, MUSHROOM AND LEMON RISOTTO



Leek, Mushroom and Lemon Risotto image

From Vegetarian: The Best-Ever Recipe Collection. I have substituted myzithra and pecorino romano for the parmesan, depending on my menu.

Provided by COOKGIRl

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup leek
1 cup cremini mushroom
2 tablespoons olive oil
2 -3 garlic cloves, minced
4 tablespoons butter
1 small yellow onion, chopped
1 3/4 cups arborio rice
5 cups fresh vegetable stock or 5 cups fresh chicken stock
1 lemon, juice and zest of
2/3 cup parmesan cheese
2 tablespoons fresh chives, minced
1/4 cup fresh Italian parsley, chopped
salt
fresh ground black pepper
lemon wedge
fresh Italian parsley (to garnish)

Steps:

  • Wash the leeks well and slice. Wipe the mushrooms and slice.
  • Heat the olive oil in a saute pan. Add the leeks and mushrooms, cooking over medium heat for about 5 minutes or until softened. Add the garlic and cook another minute. Remove vegetables from pan and set aside.
  • Add 2 tablespoons of the butter to the pan and saute the onion over medium heat for approximately 5 minutes.
  • Stir in the arborio rice and cook for 1 minute. Add one cupful of fresh stock to the pan and cook gently, stirring occasionally; until all liquid is absorbed.
  • Continue stirring in one cupful of stock at a time, until each cupful is absorbed. This should take about 25 minutes. The risotto should by the end turn thick and creamy; the rice tender but not sticky.
  • Just before serving, stir in the leeks and mushrooms, the remaining 2 tablespoons of butter, lemon juice and zest, half of the cheese, and the fresh herbs.
  • Adjust seasoning, adding salt and pepper to taste. Sprinkle remaining cheese on top, garnish with herb sprigs and lemon wedges. Serve warm.

Nutrition Facts : Calories 578.6, Fat 23.7, SaturatedFat 11.3, Cholesterol 45.2, Sodium 366.3, Carbohydrate 77.3, Fiber 3.5, Sugar 2.5, Protein 13.6

Mushroom & Leek Leek Leek & Mushroom Leek Leek

Creamy, decadent and flavorful, this recipe for Mushroom and Leek Leek Leek & Mushroom Leek Leek Leek is a comforting dish that is perfect for chilly fall and winter evenings. Here are some tips to make this classic Italian staple a success:

  • Use fresh, seasonal ingredients. Leeks are at their best from fall to spring, and you'll need about 2 pounds of them for this recipe. You can also use any type of mushrooms you like, but some popular options include cremini, shiitake, and oyster mushrooms.
  • Don't overcrowd the pan. When cooking the leeks and mushrooms, be sure to cook them in batches so that they don't overcrowd the pan. This will help them to brown evenly and release their flavors.
  • Use a good quality broth. The broth you use will make a big difference in the final Flavor of your risotto. Use a flavorful broth, such as chicken or mushroom broth, and make sure it is simmering before you add it to the rice.
  • Cook the rice slowly. Patience is key when making risotto. Cook the rice slowly, stirring frequently, until it is creamy and al-dente. This will take about 20-25 minutes.
  • Serve immediately. Once the risotto is Improvisation, serve it immediately. The risotto will continue to thicken as it stands, so don't let it sit for too long before serving.

Conclusion

Mushroom and Leek Leek Leek & Mushroom Leek Leek Leek is a classic Italian dish that is perfect for any occasion. With a creamy, decadent texture and a flavorful combination of leeks, mushrooms, and Parmesan cheese, this risotto is sure to please everyone at the table. The recipe for Mushroom and Leek Leek Leek & Mushroom Leek Leek Leek is easy to follow and can be made with ingredients that are easily found at most grocery stores. So next time you're looking for a delicious and comforting meal, give this recipe a try.

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