Risotto With Leeks And Mushrooms

Name: Risotto With Leeks And Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice; 0 teaspoons dried sage; 3 Tbsps dry white wine; 822 grams fat-free, less-sodium chicken broth; 355 milliliters thinly sliced leeks; 355 milliliters pre-sliced mushrooms; 2 teaspoons olive oil; 3 Tbsps grated Parmesan cheese; 0 teaspoons pepper

Risotto With Leeks And Mushrooms might be just the Mediterranean recipe you are searching for. This recipe serves 6. One serving contains 172 calories, 5g of protein, and 3g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. Only It is a good option if you're following a gluten free diet. If you have arborio rice, pre- mushrooms, olive oil, and a few other ingredients on hand, you can make it. It works well as an affordable side dish. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring broth to a simmer in a medium saucepan. (Do not boil.) Keep warm over low heat.

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Broth

Equipment you will use

Sauce Pan

Heat oil in a large saucepan over medium heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add leeks and mushrooms; saut 5 minutes or until leeks are soft.

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Mushrooms

Leek

Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.

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Rice

Wine

Add sage and warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed (about 24 minutes total). Stir in cheese and pepper.

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Cheese