This is an easy
version of the classic Italian dish. Mild flavoured leeks combine with
wonderful woodsy shiitake mushrooms to create a delicious treat. Serve with a
green salad or as an accompaniment to veal or chicken.
Baked Mushroom and Leek Risotto
Preparation Time:
20 minutes
Cooking Time: 30 minutes
Ingredients:
- 1 leek 1
-
2
tbsp olive
oil 30
mL
-
2 garlic cloves, minced 2
-
2
cups chicken or vegetable
broth 500
mL
-
1 cup
arborio rice 250
mL
-
1/3
cup dry white wine or broth 75
mL
-
¼ tsp salt 1
mL
-
1/8
tsp freshly ground pepper 0.5
mL
-
8 oz fresh shiitake mushrooms 250
g
-
¼ cup table cream (18%) 50
mL
-
2
tbsp chopped fresh Italian
parsley 25
mL
-
1 oz Parmesan cheese, shaved (about
1/3 cup/75 mL) 30 g
Instructions:
Cut
dark green tops and root off leek; halve lengthways, wash and thinly slice.
Heat 1 tbsp(15 mL) oil in a large, deep
skillet or saucepan over medium heat. Add leek and garlic; cook, stirring
occasionally, for 5 minutes or until the leeks are soft.
Meanwhile, bring the
broth to boil in a medium saucepan over high heat or in microwave.
Stir rice
into the leek mixture; cook over medium heat for 1-2 minutes.
Stir in wine,
salt and pepper; cook about 1-2 minutes.
Transfer mixture to covered 2 qt (2 L)
oven –proof casserole or baking dish. Stir hot broth into rice mixture; cover
and bake in 400ºF (200ºC) oven for 20 minutes.
Meanwhile, remove stems from mushrooms*. Wipe caps with a damp cloth and slice.
Heat remaining1 tbsp (15 mL) oil in same skillet or saucepan over medium- high
heat. Add mushrooms, cook, stirring often, for 5 minutes or until just lightly
browned . Set aside and cover to keep warm.
Remove
risotto from the oven; stir in cream, mushrooms and parsley. Cover and let
stand
for 5
minutes.
Spoon into serving bowls and serve immediately garnished with shaved
Parmesan
cheese.
Makes 2 main course or 4 side servings
*NOTE: Trimmed stems may be reserved and simmered
in broth for soups or stews
Variation: A mixture of shiitake, oyster and cremini mushrooms may be used if
desired.
Tip: Arborio rice is short-grain rice imported form Italy
used specially for risotto.
Nutritional Information:
Per Serving
Calories: 333
Protein: 8.7 g
Fat: 12.0 g
Carbohydrates: 45.3 g
Dietary Fibre: 1.6 g
