Ingredients
- 2 tbsp olive oil
- 4 tbsp butter
- 3 leeks, white and light green parts only, chopped
- 2 cloves garlic, crushed
- 5 oz. shiitake mushrooms, chopped into 1/4 – 1/2 inch pieces
- 2 1/2 c wild rice mix (I got mine, a blend of about five varieties – from the bulk section of my health food store)
- 6-8 c veggie broth
- 1/2 c freshly grated Parmesan cheese
Preparation
Step 1
Melt the butter with the oil in a saucepan over medium heat. Add the leeks and saute until they are soft. Add the garlic and mushrooms stir for a few minutes, until the mushrooms are softer and have deepened a little in color. Meanwhile, heat the broth separately.
Pour in the rice and stir until it is completely coated in butter.
Add the broth in 1/2 c increments, stirring frequently/ constantly between each addition. The broth from the previous addition should be absorbed before you add more. If 6-8 c of broth is not enough liquid, add hot water to supplement.
When the rice is still slightly al dente, turn off the heat and add the Parmesan.
Serve hot.
A few notes: This is much more filling than it looks. We are both good eaters and each of us finished only half of what we served ourselves. Also, wild rice + risotto = very long cooking time. Make sure you have a few hours to set aside for this. It’s worth it, though. I promise.
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