Risotto With Leeks And Mushrooms

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 195
  • Fat: 2.6g
  • Saturated fat: 0.8g
  • Protein: 6.6g
  • Carbohydrate: 34.7g
  • Cholesterol: 2mg
  • Iron: 1mg
  • Sodium: 438mg
  • Calories from fat: 12%
  • Fiber: 1.3g
  • Calcium: 71mg


  • 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


  1. Bring broth to a simmer in a medium saucepan. (Do not boil.) Keep warm over low heat.
  2. 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.
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