Meatless Monday: Mushroom, Leek and Lemon Risotto

Lemon Love, Main Courses, Meatless, Sides / Monday, January 4th, 2010

Hello, you magnificent example of humanity!

Did you have a spectacular New Year’s? Join the Polar Bear Club? Make any resolutions?

I know, lots of people don’t “believe” in resolutions. But what if – instead of swearing to lose this and quit that and organize everything – what if we resolve to do something fun?

We could plan our own film festivals.

Master the chopsticks.

Learn how to mix a monthly cocktail (or bake a pie).

Take a weekly self-portrait.

Fill a piñata with strange and wonderful things, and give it to a friend.

Spring for concert tickets.

Plan a road trip.

Check out a new restaurant once a month.

Go skinny-dipping.

Keep the party going until everyone gets hungry for breakfast.

Make out at the drive-in.

Open an Etsy shop.

Surprise the kids with our own killah Nerf guns, and show no mercy.

Start planning our “Jersey Shore” Halloween costumes.

Figure out what to do with agave nectar.

You get the idea.

You’re perfect the way you are, so resolve to do something that actually gets you excited about the big, juicy year ahead.

Oh, and learn how to make risotto. It scares people, but all it requires is a little patience. Think of adding each ladleful of vegetable stock to the risotto the same way you would add juice to a toddler’s sippy-cup. Wait until the rice has almost absorbed each small amount of stock before you add more to the pot, and keep stirring. Gently.

And don’t stop until your name’s on a blimp! Go, 2010!

Mushroom, Leek and Lemon Risotto

Adapted from Linda Fraser’s “The Vegetarian Kitchen”

Serves 4

  • 5 cups vegetable stock
  • 8 ounces trimmed leeks
  • 8 ounces (2-3 cups) mushrooms
  • 2 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 6 tablespoons butter
  • 1 large onion, roughly chopped
  • 12 ounces (1 3/4 cups) risotto rice
  • Zest of 1 lemon
  • 3 tablespoons lemon juice
  • 2 ounces (2/3 cup) freshly grated Parmesan
  • 4 tablespoons mixed chopped fresh chives and flat-leaf parsley
  • Salt and freshly ground pepper
  • Garnishes: lemon wedges and parsley
  1. Pour the vegetable stock into a small saucepan over medium-high heat. Bring it to a simmer.
  2. Meanwhile, wash the leeks. Slice them in half lengthwise, and chop them roughly. Chop the mushroom. Set aside.
  3. Heat the oil in a large saucepan over medium heat. Add the garlic, and cook for 1 minute. Add leeks, mushrooms, salt and pepper; cook for about 10 minutes, or until softened and browned. Transfer the vegetables to a plate or bowl.
  4. Return the saucepan to medium heat, and add 1 ounce of butter. As soon as it melts, add the onion and cook for 5 minutes, until soft and golden.
  5. Stir in the rice, and cook for about 1 minute, until the grains begin to look translucent and are covered in butter. Add a ladleful of stock to the pan, and cook gently, stirring occasionally, until the liquid has been absorbed.
  6. Continue to add stock, a ladleful at a time, until all the stock has been absorbed. This should take about 25-30 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky.
  7. Just before serving, stir in the leeks, mushrooms, remaining butter, lemon zest and juice. Add half the grated Parmesan and herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Garnish with lemon wedges and parsley.

[ad name=”space”]

12 thoughts on “Meatless Monday: Mushroom, Leek and Lemon Risotto

  1. Okay, it's on my list…learn how to make risotto. I will start with this one since you say it works and it does look delicious! Happy New Year Dear Friend! Now about the rest of that list….I'm thinking, I'm thinking….maybe, maybe not…LOL!

  2. I am with you on both counts. Risotto is so simple and your concise instructions should eliminate the fear factor. I don't make resolutions either. I did, however, make a 100 Things to Do Before I Die list about six years ago (aka bucket list but I did mine before the movie). I add to it and scratch things off as they are accomplished. Resolutions quickly die before February 1. They aren't typically fun nor educational but are bland and boring. The ongoing list has quick things like reading a certain novel or more auspicious goals like traveling to Russia. Maybe we should just call our resolutions by another name.

  3. Resolutions that are good for the soul, I like the sound of that!
    Now on to that Jersey Shore Halloween costume . . .

  4. This is my very favourite kind of risotto to prepare – and to make it even tastier, whenever I have them on hand, I add some chopped preserved lemons.

  5. This is a fabulous-looking recipe. I have made several risotto dishes, however, without adding leeks. I can't wait to try this as it has been sometime since I've made a risotto. I just found your blog and like it very much. I have bookmarked your site and will visit as often as time permits. Thanks for sharing this dish with us.

  6. After having this bookmarked for eight months or so, we finally made it tonight for dinner and it was fabulous! It has officially replaced our former favourite risotto recipe. Thanks for the recipe!

  7. Food for Thought 35 trustudio | imagery that touches your soul | a Chicago based lifestyle photography duo trustudio | imagery that touches your soul | a Chicago based creative lifestyle photography duo

    […] + Mushroom, Leek, & Lemon Risotto much easier than I anticipated risotto to be! I can’t wait to eat my leftovers for lunch. :) […]

Comments are closed.