Recipe of the Month: Baked Mushroom and Leek Risotto | Video
2 tbsp olive oil
2 garlic cloves, minced
2 cups chicken or vegetable broth
1 cup arborio rice
1/3 cup dry white wine or broth
1/4 tsp salt
1/8 tsp freshly ground pepper
8 oz fresh shiitake mushrooms
1/4 cup table cream (18%)
2 tbsp chopped fresh Italian parsley
1 oz Parmesan cheese, shaved (about 1/3 cup)
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
• A mixture of shiitake, oyster and crimini mushrooms may be used if desired.
• Arborio rice is a short-grain rice imported form Italy used specially for risotto.
• Trimmed stems may be reserved and simmered in broth for soups or stews.
Calories: 333, Sodium: 731 mg, Protein: 8.7 g, Fat: 12.0 g, Carbohydrates: 45.3 g, Dietary Fibre: 1.6 g
This recipe is an Excellent Source of Protein
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