MUSHROOM AND LEEK RISOTTO RECIPE BY TASTY
Here's what you need: unsalted butter, large leek, mixed mushroom, garlic, Holland House® Sherry Cooking Wine, arborio rice, vegetable stock, fresh thyme, kosher salt, freshly grated parmesan cheese, lemon zest, lemon juice, freshly ground black pepper, fresh parsley
Provided by Holland House
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Turn on the Crock-Pot® Express, select Brown/Sauté mode and high heat, and add 2 tablespoons of butter to the pot. When the butter has melted, add the leek, mushrooms, and garlic, and sauté, stirring frequently for 5-7 minutes, or until the mushrooms are browned and most of the liquid is evaporated.
- Stir in the Holland House® Sherry Cooking Wine and cook until the wine is reduced to only a few tablespoons, 3-4 minutes.
- Add the arborio rice and toast for 1 minute, then press Stop on the Crock-Pot® Express to turn off the heat.
- Mix in the vegetable stock, thyme, and ½ teaspoon salt.
- Place the lid on the Crock-Pot® Express, lock into place, and turn the vent to the seal position.
- Press the Rice/Grains button, and then Start. It will set the cook timer to 12 minutes. After 12 minutes, let the Crock-Pot® Express release naturally for 10 minutes, then release the steam valve and open the lid. The risotto should be creamy and slightly al dente. Remove the thyme sprigs.
- Stir the Parmesan, lemon zest, and lemon juice, and season to taste with salt and pepper.
- Serve immediately, garnished with the parsley.
- Enjoy!
Nutrition Facts : Calories 759 calories, Carbohydrate 70 grams, Fat 44 grams, Fiber 2 grams, Protein 8 grams, Sugar 11 grams
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SK EIKRAM
[email protected]This risotto was amazing! I will definitely be making it again.
Raja b Raja s
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes to suit my own taste.
Aama Poudel
[email protected]This recipe was a bit too time-consuming for a weeknight meal. I think I would try a different recipe next time.
Ms Ferdousi
[email protected]The risotto was a bit too soupy for my liking. I think I would cook it for a few minutes less next time.
Afshan Khaan
[email protected]This risotto was a bit too bland for my taste. I think I would add more garlic and herbs next time.
Mearwes Khan
[email protected]I've never made risotto before, but this recipe was easy to follow and the results were amazing! The risotto was creamy and flavorful, and the mushrooms and leeks were a perfect addition.
M Hafeez jutt
[email protected]This risotto was delicious! I would definitely recommend it.
Mosaddak hosen
[email protected]This was a great recipe! I made it for my family and they all loved it. The risotto was creamy and flavorful, and the mushrooms and leeks added a nice touch.
CATERPILLAR BUTTERFLY
[email protected]I was hesitant to try this recipe because I'm not a big fan of mushrooms, but I'm so glad I did! The mushrooms were cooked perfectly and they added a really nice flavor to the dish.
Rosemary Obiakor
[email protected]This risotto was so creamy and delicious. The mushrooms and leeks added a great depth of flavor. I will definitely be making this again.
Toxic Thapa
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really flavorful and satisfying dish.
diale rangwanasha
[email protected]I've made this recipe a few times now, and it always comes out great. It's a perfect weeknight meal because it's quick and easy to make, but it feels special enough for a date night or dinner party.
Mr&Mrs Filipo
[email protected]This mushroom and leek risotto was a delight! The flavors were perfectly balanced, and the texture was creamy and rich. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.