Vegetarian

Lemon, Leek and Mushroom Risotto is for Dinner.

Lemon, Leek and Mushroom Risotto takes 30 minutes to prepare.

Lemon, Leek and Mushroom Risotto takes 60 minutes to cook.

Lemon, Leek and Mushroom Risotto makes 6 servings.

The ingredients for Lemon, Leek and Mushroom Risotto are:

2 cups sliced cremini mushrooms
2 medium onions, chopped
2 leeks, washed and trimmed, white and light green portions only
2 tbsp olive oil
5 cloves garlic
grated rind of 1 lemon
juice of 1 lemon
5 cups warm vegetable stock
1 cup coarsely grated parmesan cheese
fresh parsley and chives

Here is how you make Lemon, Leek and Mushroom Risotto:

Saute garlic in olive oil for approximately 1 minute before adding mushrooms, onions and leeks. Saute until soft (approximately 5 minutes). Add half of lemon zest, parsley and chives, and saute for one minute. Add rice and saute for 5 minutes, turning frequently.Add hot stock one ladleful at a time, allowing to cook in completely between additions, stirring occasionally (should take approximately 25-30 minutes). Once all stock has been absorbed, stir in remaining lemon rind, parsley, chives, lemon juice and parmesan. Serve garnished with additional parmesan, parsley, and a lemon slice if desired. Number of Servings: 6Recipe submitted by SparkPeople user ERIKA05.

The nutritional information for Lemon, Leek and Mushroom Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 331.9

• Total Fat: 21.3 g
• Cholesterol: 43.7 mg
• Sodium: 1,183.5 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 1.5 g
• Protein: 9.9 g

The dietary needs meet for Lemon, Leek and Mushroom Risotto is Vegetarian