Week 14, Tuesday: Mushroom and Leek Risotto served with Crusty Bread

Indulge in a creamy and comforting Mushroom and Leek Risotto, packed with earthy flavors and tender vegetables. This simple yet elegant dish is perfect for a cozy weeknight meal. Serve it with crusty bread for an added touch of indulgence.

• Servings: 4
• Preparation time: 15 minutes
• Cooking time: 40 minutes

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 medium leek, white and light green parts only, cleaned and thinly sliced
• 2 cloves garlic, minced
• 8 oz (227 g) button mushrooms, sliced
• 1 1/2 cups (300 g) Arborio rice
• 1/2 cup (120 ml) white wine
• 4 cups (1 L) vegetable broth, warmed
• 1/2 cup (50 g) grated Parmesan cheese
• 2 tablespoons (30 g) unsalted butter
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish
• Crusty bread, to serve

Instructions

1. Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Add the leek and garlic, and cook for 3-4 minutes until softened but not browned.
2. Add the sliced mushrooms and cook for another 5-6 minutes until they release their moisture and become tender.
3. Stir in the Arborio rice and cook for 2 minutes, ensuring each grain is coated in the oil and lightly toasted.
4. Pour in the white wine and let it simmer for 1-2 minutes, or until it's mostly absorbed by the rice.
5. Begin adding the warmed vegetable broth to the rice, one ladleful at a time. Stir continuously and wait for the liquid to be absorbed before adding more broth. Repeat this process until the rice is cooked and has a creamy consistency, which should take about 25-30 minutes.
6. Once the rice is cooked, remove the saucepan from the heat and stir in the grated Parmesan cheese and unsalted butter. Season the risotto with salt and pepper to taste.
7. Allow the risotto to rest for a few minutes to thicken, then serve it in bowls, garnished with chopped fresh parsley.
8. Serve the risotto with slices of crusty bread for a delicious and satisfying meal.

Savor the rich, earthy flavors of this Mushroom and Leek Risotto as you enjoy a warm and comforting meal perfect for the season.