eCook Meal
Vegetarian Leek Risotto
with a mushroom and walnut duxelles & a golden sultana lemon butter
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R337.54
for 4 servings · R84.39 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
White Wine needs 120 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 48% of packR21.60
-
Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
-
Celery Stalks needs 4Carrot & Celery Fingers 200 g R26.99 · whole pack (size can't be divided)R26.99
-
Leeks needs 800 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 1.33× packR57.32
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Italian-style Hard Cheese needs 160 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 62% of packR43.07
-
Walnuts needs 100 gRaw Walnuts 100 g 100 g at R66.99 · 100% of packR66.99
-
Vegetable Stock needs 30 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 6% of packR2.40
Not in the Woolies basket — source these elsewhere:
- Golden Sultanas
- Mixed Exotic Mushrooms
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Stalks, Garlic, Golden Sultanas, Grated Italian-style Hard Cheese, Leek, Lemon Juice, Mixed Exotic Mushrooms, Parsley, Risotto Rice, Vegetable Stock, Walnut, 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?
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. 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. 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.
What should be prepared from my kitchen to make Vegetarian Leek Risotto?
Celery Stalks, Garlic, Golden Sultanas, Grated Italian-style Hard Cheese, Leek, Lemon Juice, Mixed Exotic Mushrooms, Parsley, Risotto Rice, Vegetable Stock, Walnut, White Wine
How many calories does Vegetarian Leek Risotto have?
896 calories
How much fat content does Vegetarian Leek Risotto have?
grams