Beautifully charred roast leeks enrobed with a duxelles of mushrooms, crispy walnuts and fresh parsley, atop a traditional creamy cheese risotto. Finished with a sultana and sage-infused butter sauce – you’ll feel like a professional chef after completing this dinner!
French-Flair Leek Risotto
French-Flair Leek Risotto
with mushroom and walnut duxelles & golden sultana sage butter
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Arborio Rice
- Button Mushrooms
- Celery Stalk
- Celery Stalks
- De-alcoholised White Wine
- Fresh Parsley
- Fresh Sage
- Garlic Clove
- Garlic Cloves
- Golden Sultanas
- Italian-style Hard Cheese
- Leeks
- Vegetable Stock
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
LET'S GO
Preheat the oven to 200°C. Boil the kettle. Rinse the halved Leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 15-20 minutes until softened and charred. Place a pot over a medium heat. Once hot, toast the Walnuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, finely chop and set aside.
MUSHIES
Return the pot to a high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms for 3-5 minutes until soft and golden. In the last minute, add in ½ the grated garlic and fry for 1 minute until fragrant, shifting constantly. On completion, remove and place in a bowl. Mix ¾ of the chopped Walnuts and ½ the chopped parsley through the mushrooms.
RICE & SHINE
Dilute the stock with 400ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, sauté the sliced celery for 3-4 minutes until soft. Stir in the remaining grated garlic and the rice. Fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. On completion, remove from the heat and stir through ½ the grated cheese and a knob of butter. Cover to keep warm.
ON FLEEK
When the Leeks are done, top with the mushroom mixture, and the remaining grated cheese. Turn the oven to the highest temperature or on to the grill. Pop the tray back in the oven and grill for 3-5 minutes until the cheese is melted.
SAUCY SAGE
Place a pan over a medium-high heat with 40g of butter. Once foaming, add in the picked sage leaves. Fry for 1-2 minutes until crispy. On completion, remove the sage from the pan and drain on paper towel. Add the sultanas to the sage-infused butter and return to the heat. Cook for 1 minute until plumped. Remove from the heat.
YUM!
Generously pile up the risotto. Lay over the loaded Leeks and a drizzle of the sage-infused sultana butter. Sprinkle over the remaining Walnuts, chopped parsley and sage leaves. Wow!
LET'S GO
Preheat the oven to 200°C. Boil the kettle. Rinse the halved Leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 15-20 minutes until softened and charred. Place a pot over a medium heat. Once hot, toast the Walnuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, finely chop and set aside.
MUSHIES
Return the pot to a high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms for 3-5 minutes until soft and golden. In the last minute, add in ½ the grated garlic and fry for 1 minute until fragrant, shifting constantly. On completion, remove and place in a bowl. Mix ¾ of the chopped Walnuts and ½ the chopped parsley through the mushrooms.
RICE & SHINE
Dilute the stock with 800ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, sauté the sliced celery for 5-6 minutes, until soft. Stir in the remaining grated garlic and the rice. Fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. On completion, remove from the heat and stir through ½ the grated cheese and a knob of butter. Cover to keep warm.
ON FLEEK
When the Leeks are done, top with the mushroom mixture, and the remaining grated cheese. Turn the oven to the highest temperature or on to the grill. Pop the tray back in the oven and grill for 3-5 minutes until the cheese is melted.
SAUCY SAGE
Place a pan over a medium-high heat with 60g of butter. Once foaming, add in the picked sage leaves. Fry for 1-2 minutes until crispy. On completion, remove the sage from the pan and drain on paper towel. Add the sultanas to the sage-infused butter and return to the heat. Cook for 1 minute until plumped. Remove from the heat.
YUM!
Generously pile up the risotto. Lay over the loaded Leeks and a drizzle of the sage-infused sultana butter. Sprinkle over the remaining Walnuts, chopped parsley and sage leaves. Wow!
LET'S GO
Preheat the oven to 200°C. Boil the kettle. Rinse the halved Leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened and charred. Place a large pot over a medium heat. Once hot, toast the Walnuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, finely chop and set aside.
MUSHIES
Return the pot to a high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms for 4-5 minutes until soft and golden. In the last minute, add in ½ the grated garlic and fry for 2 minutes until fragrant, shifting constantly. On completion, remove and place in a bowl. Mix ¾ of the chopped Walnuts and ½ the chopped parsley through the mushrooms.
RICE & SHINE
Dilute the stock with 1L of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, sauté the sliced celery for 5-6 minutes, until soft. Stir in the remaining grated garlic and the rice. Fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente. On completion, remove from the heat and stir through ½ the grated cheese and a knob of butter. Cover to keep warm.
ON FLEEK
When the Leeks are done, top with the mushroom mixture, and the remaining grated cheese. Turn the oven to the highest temperature or on to the grill. Pop the tray back in the oven and grill for 5-6 minutes until the cheese is melted.
SAUCY SAGE
Place a pan over a medium-high heat with 80g of butter. Once foaming, add in the picked sage leaves. Fry for 1-2 minutes until crispy. On completion, remove the sage from the pan and drain on paper towel. Add the sultanas to the sage-infused butter and return to the heat. Cook for 1 minute until plumped. Remove from the heat.
YUM!
Generously pile up the risotto. Lay over the loaded Leeks and a drizzle of the sage-infused sultana butter. Sprinkle over the remaining Walnuts, chopped parsley and sage leaves. Wow!
LET'S GO
Preheat the oven to 200°C. Boil the kettle. Rinse the halved Leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 20-25 minutes until softened and charred. Place a large pot over a medium heat. Once hot, toast the Walnuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, finely chop and set aside.
MUSHIES
Return the pot to a high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms for 5-6 minutes until soft and golden. In the last minute, add in ½ the grated garlic and fry for 2 minutes until fragrant, shifting constantly. On completion, remove and place in a bowl. Mix ¾ of the chopped Walnuts and ½ the chopped parsley through the mushrooms.
RICE & SHINE
Dilute the stock with 1,5L of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, sauté the sliced celery for 6-8 minutes, until soft. Stir in the remaining grated garlic and the rice. Fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente. On completion, remove from the heat and stir through ½ the grated cheese and a knob of butter. Cover to keep warm.
ON FLEEK
When the Leeks are done, top with the mushroom mixture, and the remaining grated cheese. Turn the oven to the highest temperature or on to the grill. Pop the tray back in the oven and grill for 5-6 minutes until the cheese is melted.
SAUCY SAGE
Place a pan over a medium-high heat with 100g of butter. Once foaming, add in the picked sage leaves. Fry for 1-2 minutes until crispy. On completion, remove the sage from the pan and drain on paper towel. Add the sultanas to the sage-infused butter and return to the heat. Cook for 1 minute until plumped. Remove from the heat.
YUM!
Generously pile up the risotto. Lay over the loaded Leeks and a drizzle of the sage-infused sultana butter. Sprinkle over the remaining Walnuts, chopped parsley and sage leaves. Wow!
Frequently Asked Questions
What is the preparation time for French-Flair Leek Risotto?
The preparation time for French-Flair Leek Risotto with mushroom and walnut duxelles & golden sultana sage butter is between 25 and 45 minutes.
What is the total time required to make French-Flair Leek Risotto with mushroom and walnut duxelles & golden sultana sage butter?
The total time required to make French-Flair Leek Risotto with mushroom and walnut duxelles & golden sultana sage butter is between 45 and 60 minutes.
How many servings does French-Flair Leek Risotto provide?
4 servings
What are the main ingredients in French-Flair Leek Risotto?
Arborio Rice, Button Mushrooms, Celery Stalk, Celery Stalks, De-alcoholised White Wine, Fresh Parsley, Fresh Sage, Garlic Clove, Garlic Cloves, Golden Sultanas, Italian-style Hard Cheese, Leeks, Vegetable Stock, Walnuts
What is the nutritional information of French-Flair Leek Risotto?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare French-Flair Leek Risotto?
LET'S GO: Preheat the oven to 200°C. Boil the kettle. Rinse the halved leeks and cut into 2-3cm pieces. Place on a roasting tray cut-side up. Coat in oil and season. Roast in the hot oven for 15-20 minutes until softened and charred. Place a pot over a medium heat. Once hot, toast the walnuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, finely chop and set aside. MUSHIES: Return the pot to a high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms for 3-5 minutes until soft and golden. In the last minute, add in ½ the grated garlic and fry for 1 minute until fragrant, shifting constantly. On completion, remove and place in a bowl. Mix ¾ of the chopped walnuts and ½ the chopped parsley through the mushrooms. ON FLEEK: When the leeks are done, top with the mushroom mixture, and the remaining grated cheese. Turn the oven to the highest temperature or on to the grill. Pop the tray back in the oven and grill for 3-5 minutes until the cheese is melted. YUM!: Generously pile up the risotto. Lay over the loaded leeks and a drizzle of the sage-infused sultana butter. Sprinkle over the remaining walnuts, chopped parsley and sage leaves. Wow! RICE & SHINE: Dilute the stock with 800ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, sauté the sliced celery for 5-6 minutes, until soft. Stir in the remaining grated garlic and the rice. Fry for 1 minute until fragrant, shifting constantly. Add the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. On completion, remove from the heat and stir through ½ the grated cheese and a knob of butter. Cover to keep warm. SAUCY SAGE: Place a pan over a medium-high heat with 60g of butter. Once foaming, add in the picked sage leaves. Fry for 1-2 minutes until crispy. On completion, remove the sage from the pan and drain on paper towel. Add the sultanas to the sage-infused butter and return to the heat. Cook for 1 minute until plumped. Remove from the heat.
What should be prepared from my kitchen to make French-Flair Leek Risotto?
Arborio Rice, Button Mushrooms, Celery Stalk, Celery Stalks, De-alcoholised White Wine, Fresh Parsley, Fresh Sage, Garlic Clove, Garlic Cloves, Golden Sultanas, Italian-style Hard Cheese, Leeks, Vegetable Stock, Walnuts
How many calories does French-Flair Leek Risotto have?
calories
How much fat content does French-Flair Leek Risotto have?
grams
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