Serves a Crowd

Leek Risotto with Gouda and Smoked Mushrooms

November 19, 2015
Photo by Karrie / Tasty Ever After
Author Notes

The perfect side dish for your holiday table or as a vegetarian main entrée. —Karrie / Tasty Ever After

  • Serves 8 as a side dish, 4 as a main
  • 4 tablespoons unsalted butter
  • 1 small onion, chopped
  • 3 large leeks, cut each leek down middle and wash well to remove dirt; thinly slice white and pale green parts
  • 1 garlic clove, finely minced
  • salt and pepper to taste
  • 12 ounces mushrooms (use whatever type you like), cleaned and roughly chopped
  • 2 teaspoons olive oil
  • 1/2 teaspoon smoked salt (I use Frontier's Yakima Applewood Smoked Sea Salt. Use more or less of the salt depending on taste or can leave out and substitute regular salt)
  • 7 cups chicken broth or vegetable broth
  • 3 tablespoons unsalted butter, divided
  • 2 cups Arborio rice
  • 3/4 cup dry white wine
  • 2 cups Gouda, shredded
In This Recipe
  1. FOR THE LEEK MIXTURE: Melt butter in a large heavy-bottomed pan over medium heat. Add the onion and sauté for 2-3 minutes. Add the leeks to the onions and sauté for another 10 minutes. Add the garlic to the leek mixture and sauté for another 4-5 minutes. Season with salt and pepper to taste. Remove mixture from pan and set aside.
  2. FOR THE MUSHROOMS: Preheat oven to 425F degrees. In a medium bowl, mix together the mushrooms, olive oil, and smoked salt. Place mixture on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring occasionally, until lightly browned and cooked through. Keep warm.
  3. FOR THE RISOTTO: While the mushrooms are roasting, prepare the risotto. Heat the broth in a medium saucepan over medium-low heat and keep hot.
  4. Stir in the Gouda cheese, the remaining 1 Tb butter, and the leek mixture. Transfer risotto to a large serving bowl and top with the roasted mushrooms. Enjoy!

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