Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Print Recipe

Mushroom and Leek Risotto

American \ Dinner \ Main Dish
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Prep Time10minutes
Cook Time25minutes
Passive Time
people
Nutrition Facts
Mushroom and Leek Risotto
Amount Per Serving
Calories 202 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 5mg 0%
Potassium 134mg 4%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 1g
Protein 4g 8%
Vitamin C 4%
Calcium 1%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

 

I love mushrooms and used to think that even though they were delicious, they did not offer much nutritional value. I am happy to say that I was wrong.

Many varieties of mushrooms are a great source of Selenium and all varieties provide a host of essential nutrients. Mushrooms are the only plant source that makes bone-loving Vitamin D when exposed to sunlight.

I used Cremini mushrooms in this recipe, which is an adult version of White Button mushrooms that help improve immune function.

In addition, mushrooms contain antioxidants and assist in metabolic processes.

 

Ingredients

  • 2 Tbl. olive oil
  • 8 oz. cremini mushrooms Sliced
  • 2 large Leeks, Sliced, white part only
  • 1 cup risotto dry
  • 4 to 6 cups water
  • 1/2 cup white wine, (optional)
  • 1/2 cup Kelly's Croutons Vegan Parmesan
  • 1 Tbl. Reduced Sodium, Better Than Bouillon

Directions

  1. In a high-sided saute pan, heat oil and cook mushrooms and leeks for 4 minutes, or until leeks are slightly translucent and mushrooms lightly browned.
  2. Stir in Risotto and toss until coated with oil.
  3. Add Better Than Bouillon to hot water and stir. Add 1 cup at a time to pan and cook over medium heat, stirring occasionally.
  4. Cook for approximately 20 minutes, or until risotto is tender.
  5. Stir in White Wine (optional) and vegan parmesan. Cook for an additional 2 minutes.
  6. Optional: Top with sliced fresh tomatoes.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

Follow Me

Latest Posts

Did You Know?

Social Links