Risotto With Leeks And Mushrooms



6 servings (serving size: 2/3 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 195
Fat 2.6 g
Satfat 0.8 g
Protein 6.6 g
Carbohydrate 34.7 g
Cholesterol 2 mg
Iron 1 mg
Sodium 438 mg
Caloriesfromfat 12 %
Fiber 1.3 g
Calcium 71 mg


2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
2 teaspoons olive oil
1 1/2 cups thinly sliced leeks
1 1/2 cups pre-sliced mushrooms
1 cup uncooked Arborio rice
3 tablespoons dry white wine
1/4 teaspoon dried sage
3 tablespoons grated Parmesan cheese
1/8 teaspoon pepper


Bring broth to a simmer in a medium saucepan. (Do not boil.) Keep warm over low heat.

Heat oil in a large saucepan over medium heat. Add leeks and mushrooms; sauté 5 minutes or until leeks are soft. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add sage and warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed (about 24 minutes total). Stir in cheese and pepper.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note