Risotto With Leeks, Shiitake Mushrooms, And Truffles

Risotto With Leeks, Shiitake Mushrooms, And Truffles
15 Ingredients
  • 2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
  • 3/4 cup whipping cream
  • 1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
  • 1 large onion, halved, thinly sliced lengthwise
  • 1/4 cup (1/2 stick) butter, melted
  • 1 tablespoon white truffle oil
  • 1 teaspoon minced fresh thyme leaves
  • 4 tablespoons (1/2 stick) butter, divided
  • 1 large onion, chopped
  • 1 1/2 cups arborio rice or medium-grain white rice
  • 1/2 cup dry white wine
  • 5 cups (or more) hot vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons shaved or chopped black truffle (optional)
  • Chopped fresh parsley
Nutrition
530
27% daily value
6 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

46% 30

Saturated

87% 17

Trans

- 1

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

18% 53

Carbs (net)

- 50

Fiber

13% 3

Sugars

- 6

Sugars, added

- 0

Protein

20% 10

Cholesterol

27% 80

Sodium

8% 188

Calcium

18% 180

Magnesium

13% 55

Potassium

10% 466

Iron

9% 2

Zinc

17% 2

Phosphorus

36% 253

Vitamin A

30% 273

Vitamin C

14% 13

Thiamin (B1)

8% 0

Riboflavin (B2)

22% 0

Niacin (B3)

25% 4

Vitamin B6

33% 0

Folate equivalent (total)

11% 45

Folate (food)

- 45

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

5% 1

Vitamin E

9% 1

Vitamin K

78% 94
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