JustCook logo
Plated meal

Leek and Mushroom Risotto with Fresh Herbs, Lemon & Parmesan Crisps

  • Gluten Free
  • Vegetarian
  • Low Calorie
  • Italian
  • Contains Dairy

A basic risotto recipe is a must in every cook's repertoire and this one tastes amazing- it's bursting with fresh herbs and rich parmesan.

Recipe Thumb Image

Discover recipes, tips, and more from our JustCook creator community

Nutrition Per Serving

  • Calories 702
  • Carbs 104.3g
  • Fat 26.6g
  • Fibre 5g
  • Protein 16.1g
  • Sugar 6g

Reviews

4.0
1 reviews

    Follow the recipe steps below or

  • Switch to Timeline View
  • 0.0 min

    Bring a saucepan of boiling water to the boil. Add the stock cube, and stir until dissolved.

  • 0.5 min

    Finely chop the garlic. Thinly slice the leek and mushrooms.

  • 2.5 min

    Halve and juice the lemon, and reserve the correct amount of juice. Finely grate the parmesan.

  • 4.0 min

    Heat the butter in a saucepan over a medium heat. Add the garlic, leek, fresh thyme and mushroom and fry for two minutes, or until soft.

  • 6.5 min

    Add the rice and lemon juice and stir until the risotto rice becomes translucent around the edges.

  • 7.5 min

    Add the stock (a ladle full at a time allowing the rice to absorb each time 20-25min).

  • 8.0 min

    Cook the risotto, stirring continuously until cooked through. Season the risotto with cracked black pepper.

  • 10.5 min

    Heat a frying pan over low heat.

  • 11.5 min

    Place a heaped spoonful of grated parmesan in the pan and flatten lightly with the back of the spoon so it looks like a biscuit.

  • 12.0 min

    Leave it to cook gently, so that the parmesan melts and forms a little crust. Once crisp on the bottom, flip it over using a thin knife.

  • 13.0 min

    Cook for another minute or so on the other side and then remove from the pan and set aside to cool.

  • 28.0 min

    Add a little water if the risotto is drying out and the stated amount of stock has been used.

  • 29.0 min

    Serve the risotto in bowls. Garnish risotto with parmesan crisps and black pepper if desired.

Parmesan Cheese
Parmesan Cheese
finely grated
15.00 Grams
Vegetable Stock
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 400ml per person
400.00 Millilitres
Lemon
Lemon
juiced 1/3 lemon juiced per person
1.00 Whole
Risotto Rice
Risotto Rice
100.00 Grams
Button Mushrooms
Button Mushrooms
sliced
75.00 Grams
Leek
Leek
sliced
100.00 Grams
Garlic
Garlic
finely chopped
1.00 Clove
Butter
Butter
25.00 Grams
Fresh Thyme
Fresh Thyme
1.00 Sprigs

Reviews

4.0
1 reviews

Verified

4 out of 5 stars
Taste
Portion Size
Ease of cooking

Yummy. I might have used a littke mess Lemin juice but that’s just personal taste.

Was this review helplful?