Leek & Mushroom Risotto with Hint of Lemon

This recipe is a bit time and labor intensive because you always have to stir while adding the broth little by little. But it is worth the sacrifice! Also, we doubled the recipe from the original.

serve 6-8

Ingredients

16 ounces leeks, use the white part only
16 ounces mushroom, I use cremini
4 tablespoon olive oil
6-8 garlic, roughly chopped
156 grams, or 1 1/2 stick of butter (or butter substitute for vegan)
2 large yellow onions
3 1/2 cups arborio rice
2 carton of 32 fl oz vegetable stock or broth
grated 2 lemons
1 1/2 juice of lemons
1 1/2 cup parmesan cheese (or vegan cheese)
1/2 cup parsley


Instruction

1. Cut leeks and mushrooms
2. Heat oil in a saucepan, stir the garlic until fragrant, add leeks, mushrooms, salt, and pepper for about 10 minutes, or until softened and browned. Remove the vegetables from the pan and set aside
3. Add 4 tablespoons of butter to the saucepan, cook the onion until golden.
4. stir in rice for one minute. Add 2 ladleful of warm broth and stir until it soaked. Repeat until you use all the broth.
5. Add the vegetable mixtures, the rest of the butter, lemon zest, lemon juice, half of the parmesan, and parsley.
6. Sprinkle more parsley and parmesan to serve.