← All recipes

🍽️ Creamy Mushroom Risotto with Carrots and Leek

581 kcal · 30 min · 4 servings

Ingredients

• 600 g mixed mushrooms (e.g. chanterelles, porcini, chestnut mushrooms)
• 2 carrots
• 2 spring onions
• 1 onion
• 1 l vegetable broth
• 2 tbsp olive oil
• 50 g butter
• 150 ml dry white wine
• 300 g risotto rice (e.g. Carnaroli, Arborio)
• salt
• pepper (from the mill)
• 125 g strong hard cheese (e.g. Alpine cheese)
• 2 tbsp chopped parsley

Instructions

1. 1. Thoroughly wash the mushrooms.
2. 2. Cut the mushrooms into small pieces depending on their size, or leave them whole.
3. 3. Peel the carrots.
4. 4. Cut the carrots in half lengthwise.
5. 5. Slice the carrots thinly.
6. 6. Wash the leeks.
7. 7. Trim the tough ends of the leeks.
8. 8. Slice the leeks into fine rings.
9. 9. Peel the onion.
10. 10. Finely chop the onion.
11. 11. Bring the vegetable broth to a boil once.
12. 12. Keep the broth warm on the lowest heat setting.
13. 13. Heat 1 tablespoon of oil and 1 tablespoon of butter in a pot.
14. 14. Sauté the onions until translucent.
15. 15. Add the carrots.
16. 16. Stir the carrots in.
17. 17. Add the rice.
18. 18. Fry the rice while stirring for a few minutes.
19. 19. Fry the rice until it starts to crackle quietly.
20. 20. Deglaze the pan with the wine.
21. 21. Let the liquid reduce almost completely.
22. 22. Pour in about 1 ladle of the warm broth.
23. 23. Let the rice absorb the broth.
24. 24. Stir occasionally.
25. 25. Add the next portion of broth.
26. 26. Repeat the process with the broth.
27. 27. Cook the risotto this way for about 17 minutes.
28. 28. Grate the cheese.
29. 29. Heat the remaining olive oil in a pan.
30. 30. Sauté the mushrooms for about 5 minutes until soft, stirring occasionally.
31. 31. Mix in the leeks.
32. 32. Fry the mixture for another 2-3 minutes.
33. 33. Season the mixture generously with salt and pepper.
34. 34. Remove the al dente risotto from the heat.
35. 35. Stir in the remaining butter vigorously.
36. 36. Stir in 50 g of the cheese vigorously.
37. 37. Mix the mushrooms with the leeks into the risotto.
38. 38. Adjust the seasoning of the dish.
39. 39. Serve the dish immediately.
40. 40. Garnish the dish with parsley.
41. 41. Serve the remaining cheese separately for sprinkling.

Nutrition per serving

• kcal: 581
• Protein: 23 g · Fett/Fat: 22 g · Carbs: 65 g