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/s
- Celery Stalks
- Fresh Parsley
- Garlic Clove/s
- 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)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
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. Fry the mushrooms until soft and golden, 3-5 minutes. In the last minute, add in ½ the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Remove and place in a bowl. Mix ¾ of the Walnuts and ½ the parsley through the mushrooms.
RICE & SHINE
Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water. Return the pot to medium heat with a drizzle of oil. Fry the celery until soft, 3-4 minutes (shifting occasionally). Stir in the remaining garlic and the rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until it evaporates. 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 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 cheese. Turn the oven to the highest temperature or onto 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 [60g]|#7DA0D7 of butter. Once foaming, add the sultanas and lemon juice (to taste) to the butter and return to the heat. Cook until plumped up, 1-2 minutes. Remove from the heat.
YUM!
Generously pile up the risotto. Lay over the Leeks and a drizzle of the lemon-infused sultana butter. Sprinkle over the remaining Walnuts and parsley. 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 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. Fry the mushrooms until soft and golden, 3-5 minutes. In the last minute, add in ½ the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Remove and place in a bowl. Mix ¾ of the Walnuts and ½ the parsley through the mushrooms.
RICE & SHINE
Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water. Return the pot to medium heat with a drizzle of oil. Fry the celery until soft, 3-4 minutes (shifting occasionally). Stir in the remaining garlic and the rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until it evaporates. 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 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 cheese. Turn the oven to the highest temperature or onto 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 [60g]|#7DA0D7 of butter. Once foaming, add the sultanas and lemon juice (to taste) to the butter and return to the heat. Cook until plumped up, 1-2 minutes. Remove from the heat.
YUM!
Generously pile up the risotto. Lay over the Leeks and a drizzle of the lemon-infused sultana butter. Sprinkle over the remaining Walnuts and parsley. 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 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. Fry the mushrooms until soft and golden, 4-5 minutes. In the last minute, add in ½ the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Remove and place in a bowl. Mix ¾ of the Walnuts and ½ the parsley through the mushrooms.
RICE & SHINE
Dilute the stock with 1L [1.5L]|#7DA0D7 of boiling water. Return the pot to medium heat with a drizzle of oil. Fry the celery until soft, 3-5 minutes (shifting occasionally). Stir in the remaining garlic and the rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until it evaporates. 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 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 cheese. Turn the oven to the highest temperature or onto 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 80g [100g]|#7DA0D7 of butter. Once foaming, add the sultanas and lemon juice (to taste) to the butter and return to the heat. Cook until plumped up, 1-2 minutes. Remove from the heat.
YUM!
Generously pile up the risotto. Lay over the Leeks and a drizzle of the lemon-infused sultana butter. Sprinkle over the remaining Walnuts and parsley. 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 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. Fry the mushrooms until soft and golden, 4-5 minutes. In the last minute, add in ½ the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Remove and place in a bowl. Mix ¾ of the Walnuts and ½ the parsley through the mushrooms.
RICE & SHINE
Dilute the stock with 1L [1.5L]|#7DA0D7 of boiling water. Return the pot to medium heat with a drizzle of oil. Fry the celery until soft, 3-5 minutes (shifting occasionally). Stir in the remaining garlic and the rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until it evaporates. 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 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 cheese. Turn the oven to the highest temperature or onto 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 80g [100g]|#7DA0D7 of butter. Once foaming, add the sultanas and lemon juice (to taste) to the butter and return to the heat. Cook until plumped up, 1-2 minutes. Remove from the heat.
YUM!
Generously pile up the risotto. Lay over the Leeks and a drizzle of the lemon-infused sultana butter. Sprinkle over the remaining Walnuts and parsley. Wow!
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/s, Celery Stalks, Fresh Parsley, Garlic Clove/s, 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: 896, Carbs: 123 grams, Fat: grams, Protein: 31.3 grams, Sugar: 22.8 grams, Salt: 1121 grams
How do I prepare Vegetarian Leek Risotto?
RICE & SHINE: Dilute the stock with 400ml [800ml]|#7DA0D7 of boiling water. Return the pot to medium heat with a drizzle of oil. Fry the celery until soft, 3-4 minutes (shifting occasionally). Stir in the remaining garlic and the rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until it evaporates. 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 cheese, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick. 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. Fry the mushrooms until soft and golden, 3-5 minutes. In the last minute, add in ½ the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Remove and place in a bowl. Mix ¾ of the walnuts and ½ the parsley through the mushrooms. ON FLEEK: When the leeks are done, top with the mushroom mixture and the remaining cheese. Turn the oven to the highest temperature or onto 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 leeks and a drizzle of the lemon-infused sultana butter. Sprinkle over the remaining walnuts and parsley. Wow! SAUCY: Place a pan over medium-high heat with 40g [60g]|#7DA0D7 of butter. Once foaming, add the sultanas and lemon juice (to taste) to the butter and return to the heat. Cook until plumped up, 1-2 minutes. Remove from the heat.
What should be prepared from my kitchen to make Vegetarian Leek Risotto?
Celery Stalk/s, Celery Stalks, Fresh Parsley, Garlic Clove/s, 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?
896 calories
How much fat content does Vegetarian Leek Risotto have?
grams
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