Description

This creamy Leeks and Mushroom Risotto is made with arborio rice, a mix of button and shiitake mushrooms, and a hint of lavender salt for a unique flavor twist.

Ingredients

Units Scale

1 cup arborio rice
3 cups water seasoned with 1 tsp of lavender salt (or substitute with vegetable stock)
2 tbsp cream
1 cup sliced mushrooms (a mix of button and shiitake)
3 shallots, sliced
1 leek, sliced
2 tbsp olive oil
Salt, to taste
Black pepper, to taste
Grated Parmesan cheese, for serving

Instructions

In a medium saucepan, warm the water with lavender salt over medium heat. Once it starts simmering, reduce the heat to low to keep it warm.
In a wide saucepan, heat the olive oil over medium heat. Add the sliced shallots and leeks, and cook for about 5-7 minutes until the vegetables become soft and translucent.
Add the sliced mushrooms to the pan and cook for another 5 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
Stir in the arborio rice and cook for 2-3 minutes, allowing the rice to toast slightly.
Begin adding the warm water or stock, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked to al dente.
Stir in the cream, and season with salt and black pepper to taste. Cook for an additional 2 minutes to heat through.
Remove from heat and serve immediately, garnished with grated Parmesan cheese.

Notes

Keep the water or stock warm while cooking the risotto to ensure even cooking. If you don’t have lavender salt, use any stock or plain water with herbs. Risotto is best enjoyed fresh, so serve immediately after cooking. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3
Sodium: 480
Fat: 12
Carbohydrates: 45
Fiber: 3
Protein: 7
Cholesterol: 15