The fanciest vegetarian dish there ever was! Beautifully charred roast leeks enrobed with a duxelles of exotic mushrooms, crispy walnuts & fresh parsley, atop a traditional creamy cheese risotto. Finished with a sultana & lemon-infused butter sauce – you’ll feel like a professional Chef after completing this dinner!
Vegetarian Leek Risotto
Vegetarian Leek Risotto
with a mushroom and walnut duxelles & a golden sultana lemon butter
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Celery Stalk
- Celery Stalks
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Golden Sultanas
- Italian-style Hard Cheese
- Leeks
- Lemon Juice
- Mixed Exotic Mushrooms
- Risotto Rice
- Vegetable Stock
- Walnuts
- White Wine
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 until softened and charred, 15-20 minutes. Place a pot over medium heat. Once hot, toast the Walnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot, finely chop and set aside.
DELICIOUS DUXELLES
Return the pot to high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms until soft and golden, 3-5 minutes. In the last minute, add in ½ the grated garlic and fry until fragrant, 1 minute (shifting constantly). 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 medium heat with a drizzle of oil. When hot, fry the sliced celery until soft, 3-4 minutes (shifting occasionally). Stir in the remaining grated garlic and the rice. Fry until fragrant, 1 minute (shifting constantly). Add the wine and simmer until evaporated. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through ½ the grated cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
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 setting. Pop the tray back in the oven and grill until the cheese is melted, 3-5 minutes.
SAUCY
Place a pan over medium-high heat with 40g of butter. Once foaming, add the sultanas and Lemon Juice (to taste) to the butter and return to the heat. Cook until plumped, 1 minute. Remove from the heat.
YUM!
Generously pile up the risotto. Lay over the loaded Leeks and a drizzle of the lemon-infused sultana butter. Sprinkle over the remaining Walnuts, chopped parsley and sage leaves. Wow!
Leeks - 200g
Walnuts - 25g
Mixed Exotic Mushrooms - 125g
Garlic Clove - 1
Fresh Parsley - 4g
Vegetable Stock - 7,5ml
Celery Stalk - 1
Risotto Rice - 100ml
White Wine - 30ml
Italian-style Hard Cheese - 40g
Golden Sultanas - 15g
Lemon Juice - 10ml
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 until softened and charred, 15-20 minutes. Place a pot over medium heat. Once hot, toast the Walnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot, finely chop and set aside.
DELICIOUS DUXELLES
Return the pot to high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms until soft and golden, 3-5 minutes. In the last minute, add in ½ the grated garlic and fry until fragrant, 1 minute (shifting constantly). 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 medium heat with a drizzle of oil. When hot, fry the sliced celery until soft, 5-6 minutes (shifting occasionally). Stir in the remaining grated garlic and the rice. Fry until fragrant, 1 minute (shifting constantly). Add the wine and simmer until evaporated. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through ½ the grated cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
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 setting. Pop the tray back in the oven and grill until the cheese is melted, 3-5 minutes.
SAUCY
Place a pan over medium-high heat with 60g of butter. Once foaming, add the sultanas and Lemon Juice (to taste) to the butter and return to the heat. Cook until plumped, 1 minute. Remove from the heat.
YUM!
Generously pile up the risotto. Lay over the loaded Leeks and a drizzle of the lemon-infused sultana butter. Sprinkle over the remaining Walnuts, chopped parsley and sage leaves. Wow!
Leeks - 400g
Walnuts - 50g
Mixed Exotic Mushrooms - 250g
Garlic Cloves - 2
Fresh Parsley - 8g
Vegetable Stock - 15ml
Celery Stalks - 2
Risotto Rice - 200ml
White Wine - 60ml
Italian-style Hard Cheese - 80g
Golden Sultanas - 30g
Lemon Juice - 20ml
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 until softened and charred, 20-25 minutes. Place a large pot over medium heat. Once hot, toast the Walnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot, finely chop and set aside.
DELICIOUS DUXELLES
Return the pot to high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms until soft and golden, 4-5 minutes. In the last minute, add in ½ the grated garlic and fry until fragrant, 2 minutes (shifting constantly). 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 medium heat with a drizzle of oil. When hot, fry the sliced celery until soft, 5-6 minutes (shifting occasionally). Stir in the remaining grated garlic and the rice. Fry until fragrant, 1 minute (shifting constantly). Add the wine and simmer until evaporated. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Remove from the heat and stir through ½ the grated cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
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 setting. Pop the tray back in the oven and grill until the cheese is melted, 5-6 minutes.
SAUCY
Place a pan over medium-high heat with 80g of butter. Once foaming, add the sultanas and Lemon Juice (to taste) to the butter and return to the heat. Cook until plumped, 1 minute. Remove from the heat.
YUM!
Generously pile up the risotto. Lay over the loaded Leeks and a drizzle of the lemon-infused sultana butter. Sprinkle over the remaining Walnuts, chopped parsley and sage leaves. Wow!
Leeks - 600g
Walnuts - 75g
Mixed Exotic Mushrooms - 375g
Garlic Cloves - 3
Fresh Parsley - 12g
Vegetable Stock - 22,5ml
Celery Stalks - 3
Risotto Rice - 300ml
White Wine - 90ml
Italian-style Hard Cheese - 120g
Golden Sultanas - 45g
Lemon Juice - 30ml
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 until softened and charred, 20-25 minutes. Place a large pot over medium heat. Once hot, toast the Walnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot, finely chop and set aside.
DELICIOUS DUXELLES
Return the pot to high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms until soft and golden, 4-5 minutes. In the last minute, add in ½ the grated garlic and fry until fragrant, 2 minutes (shifting constantly). 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 medium heat with a drizzle of oil. When hot, fry the sliced celery until soft, 6-8 minutes (shifting occasionally). Stir in the remaining grated garlic and the rice. Fry until fragrant, 1 minute (shifting constantly). Add the wine and simmer until evaporated. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Remove from the heat and stir through ½ the grated cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
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 setting. Pop the tray back in the oven and grill until the cheese is melted, 5-6 minutes.
SAUCY
Place a pan over medium-high heat with 100g of butter. Once foaming, add the sultanas and Lemon Juice (to taste) to the butter and return to the heat. Cook until plumped, 1 minute. Remove from the heat.
YUM!
Generously pile up the risotto. Lay over the loaded Leeks and a drizzle of the lemon-infused sultana butter. Sprinkle over the remaining Walnuts, chopped parsley and sage leaves. Wow!
Leeks - 800g
Walnuts - 100g
Mixed Exotic Mushrooms - 500g
Garlic Cloves - 4
Fresh Parsley - 15g
Vegetable Stock - 30ml
Celery Stalks - 4
Risotto Rice - 400ml
White Wine - 120ml
Italian-style Hard Cheese - 160g
Golden Sultanas - 60g
Lemon Juice - 40ml
Frequently Asked Questions
What is the preparation time for Vegetarian Leek Risotto?
The preparation time for Vegetarian Leek Risotto with a mushroom and walnut duxelles & a golden sultana lemon butter is between 25 and 45 minutes.
What is the total time required to make Vegetarian Leek Risotto with a mushroom and walnut duxelles & a golden sultana lemon butter?
The total time required to make Vegetarian Leek Risotto with a mushroom and walnut duxelles & a golden sultana lemon butter is between 45 and 60 minutes.
How many servings does Vegetarian Leek Risotto provide?
4 servings
What are the main ingredients in Vegetarian Leek Risotto?
Celery Stalk, Celery Stalks, Fresh Parsley, Garlic Clove, Garlic Cloves, Golden Sultanas, Italian-style Hard Cheese, Leeks, Lemon Juice, Mixed Exotic Mushrooms, Risotto Rice, Vegetable Stock, Walnuts, White Wine
What is the nutritional information of Vegetarian Leek Risotto?
Calories: 894, Carbs: 122 grams, Fat: grams, Protein: 31.1 grams, Sugar: 22.9 grams, Salt: 1127 grams
How do I prepare Vegetarian 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 until softened and charred, 15-20 minutes. Place a pot over medium heat. Once hot, toast the walnuts until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot, finely chop and set aside. DELICIOUS DUXELLES: Return the pot to high heat with a drizzle of oil and a knob of butter. When hot, fry the chopped mushrooms until soft and golden, 3-5 minutes. In the last minute, add in ½ the grated garlic and fry until fragrant, 1 minute (shifting constantly). 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 medium heat with a drizzle of oil. When hot, fry the sliced celery until soft, 5-6 minutes (shifting occasionally). Stir in the remaining grated garlic and the rice. Fry until fragrant, 1 minute (shifting constantly). Add the wine and simmer until evaporated. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through ½ the grated cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick. 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 setting. Pop the tray back in the oven and grill until the cheese is melted, 3-5 minutes. YUM!: Generously pile up the risotto. Lay over the loaded leeks and a drizzle of the lemon-infused sultana butter. Sprinkle over the remaining walnuts, chopped parsley and sage leaves. Wow! SAUCY: Place a pan over medium-high heat with 60g of butter. Once foaming, add the sultanas and lemon juice (to taste) to the butter and return to the heat. Cook until plumped, 1 minute. Remove from the heat.
What should be prepared from my kitchen to make Vegetarian Leek Risotto?
Celery Stalk, Celery Stalks, Fresh Parsley, Garlic Clove, Garlic Cloves, Golden Sultanas, Italian-style Hard Cheese, Leeks, Lemon Juice, Mixed Exotic Mushrooms, Risotto Rice, Vegetable Stock, Walnuts, White Wine
How many calories does Vegetarian Leek Risotto have?
894 calories
How much fat content does Vegetarian Leek Risotto have?
grams
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