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!
Leeks - 200g
Walnuts - 25g
Button Mushrooms - 125g
Garlic Clove - 1
Fresh Parsley - 3g
Vegetable Stock - 7,5ml
Celery Stalk - 1
Arborio Rice - 100ml
De-alcoholised White Wine - 30ml
Italian-style Hard Cheese - 50g
Fresh Sage - 5g
Golden Sultanas - 15g
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!
Leeks - 400g
Walnuts - 50g
Button Mushrooms - 250g
Garlic Cloves - 2
Fresh Parsley - 5g
Vegetable Stock - 15ml
Celery Stalks - 2
Arborio Rice - 200ml
De-alcoholised White Wine - 60ml
Italian-style Hard Cheese - 100g
Fresh Sage - 10g
Golden Sultanas - 30g
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!
Leeks - 600g
Walnuts - 75g
Button Mushrooms - 375g
Garlic Cloves - 3
Fresh Parsley - 8g
Vegetable Stock - 22,5ml
Celery Stalks - 3
Arborio Rice - 300ml
De-alcoholised White Wine - 90ml
Italian-style Hard Cheese - 150g
Fresh Sage - 15g
Golden Sultanas - 45g
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!
Leeks - 800g
Walnuts - 100g
Button Mushrooms - 500g
Garlic Cloves - 4
Fresh Parsley - 10g
Vegetable Stock - 30ml
Celery Stalks - 4
Arborio Rice - 400ml
De-alcoholised White Wine - 120ml
Italian-style Hard Cheese - 200g
Fresh Sage - 20g
Golden Sultanas - 60g
Woolies Products in this dish
