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🍽️ Creamy Mushroom and Leek Risotto

652 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek (only the white and light green parts)
• 1 clove garlic
• 350 g risotto rice
• 1 tbsp olive oil
• 2 tbsp butter
• 1 pinch porcini powder
• 125 ml dry white wine
• 750 ml hot chicken broth
• salt
• pepper (from the mill)
• 250 g brown mushrooms
• 1 tbsp ghee
• 50 g freshly grated parmesan

Instructions

1. 1. Thoroughly wash the leek and remove the tough green tops. Slice the leek into thin rings.
2. 2. Peel the garlic clove and mince it finely.
3. 3. Heat oil and one tablespoon of butter in a pot. Add the leek and garlic and sauté for 1 to 2 minutes until soft but not brown.
4. 4. Add the rice and the porcini mushroom powder to the pot. Stir briefly to combine everything.
5. 5. Pour the wine over the mixture and let the liquid evaporate completely.
6. 6. Pour in about one quarter of the hot vegetable broth. Season with salt and pepper.
7. 7. Continue stirring until the broth has been absorbed by the rice.
8. 8. Now add the remaining part of the broth gradually. Stir regularly so that the rice absorbs the liquid.
9. 9. Continue cooking the rice until it is creamy and still has a slight bite. This takes about 20 minutes.
10. 10. Clean the mushrooms and slice them into thin pieces.
11. 11. Fry the mushroom slices in hot clarified butter until golden brown.
12. 12. Season the mushrooms with salt and pepper. Remove them from the pan and set them aside.
13. 13. Remove the finished risotto from the heat. Stir in half of the Parmesan and the remaining butter.
14. 14. Finally, adjust the risotto to taste with salt and pepper.
15. 15. Divide the risotto among individual bowls.
16. 16. Sprinkle each dish with the remaining grated Parmesan.
17. 17. Garnish with the fried mushrooms and serve the dish immediately.

Nutrition per serving

• kcal: 652
• Protein: 25 g · Fett/Fat: 27 g · Carbs: 72 g