Autumn is coming to a close, and what better to part ways than with this carrot, leek, and mushroom risotto!
Trying to fit in the last of my autumn recipes before the holiday season rolls around is proving difficult! December means holiday cookies, desserts, and sides! Don't worry, I will be filling in all the necessities but I still have to cook regular meals you know?
Last week I spoke highly of my leftover Thanksgiving turkey risotto and must say, while it looked and sounded delicious, it was a no-go for me (no meat in my books!) I don't mind making risotto at all, so when the first one was complete, I moved onto my own vegetarian version: carrot, leek, and mushroom risotto!
If you frequent my blog, you know of our love for risotto. They often get flack for being difficult, but once you get into a rhythm, there is no going back. Yes, they do take some time but honestly, sooooo worth it! Risottos can be used as a side dish, appetizer, or even a main! How versatile!
Mushroom risotto is by far my favorite, but this autumn blend with carrots and leeks really reminds me of the cool, fall days. I am kind of sad to see them go (specially with regards to walking my daughter to school!) However, let's be honest, I can eat mushroom risotto all year round so who cares about the temperatures (unless they are really, really cold like our winter last year!)
📖 Recipe
Carrot, Leek, and Mushroom Risotto
Autumn is coming to a close, and what better to part ways than with this carrot, leek, and mushroom risotto!
Ingredients
- 3 ½ cups vegetable stock (or your favorite stock!). simmering on stove top.
- 3 tbsp. butter
- 1 onion, diced
- 1 small carrot, grated
- 12 oz button mushrooms, sliced
- ¼ - ½ cup diced leeks
- 3 cloves garlic, minced
- ¼ tsp. dried thyme
- 1 cup arborio rice
- Splash of red wine vinegar
- ½ cup Parmesan cheese, grated
- Salt and pepper
Instructions
- Add the butter to a saute pan, melting over medium-high heat. Add the onion, carrots, leeks, and mushrooms, and cook until translucent and tender.
- Season with salt and pepper. Add the garlic and thyme, and cook for 1 minute.
- Pour in the rice and cook for a good couple of minutes. Carefully pour in the red wine vinegar. Lots of steam will appear as the liquid touches the pan. Quickly stir the bottom of the pan with a spatula so you can get all the nice brown bits up.
- Pour in ½ cup of broth at a time, stirring until almost of the liquid is gone before you add the next amount. When you add your last half cup, try to leave a bit of extra liquid so it has a creamy look when we add the cheese.
- Stir in the cheese and mix until it is melted.
- Serve immediately!
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 517Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 67mgSodium: 1990mgCarbohydrates: 55gFiber: 5gSugar: 10gProtein: 16g
December is just around the corner and I am so ready! Baking, decorating, you name it! Next week I start off the week right with the perfect recipe for gift giving. It is all about sharing and caring, right? So buckle up and get ready for the festive season beginning next week (I wouldn't mind enjoying a bowl of mushroom risotto as we venture in!)
Love this carrot, leek, and mushroom risotto!? Try some of these recipes:
Carina
love love love risotto, yours looks delicious, the parmesan always makes it for me!
Kacey
You cannot leave it out! My husband always thought there was cream in risotto... Nope, that is just all the delicious cheese!
Marye
This sounds so delicious! I love leeks, but I don't use them nearly often enough!
Kacey
We feel the same here!
Katerina @ Diethood
I agree! It's like a race right now, trying to get all our food creativity out there! 🙂
The risotto, though, wow! The texture is so perfect!!
Kacey
I am glad you think so, Katerina 🙂
Joanie @ Zagleft
I love making risotto. I find all the stirring so relaxing. I'm loving this fall version and would love to give it a try. I don't cook with leeks often enough and I really do love their flavor.
Kacey
It is, in a strange way, relaxing! Thanks, Joanie (and I agree, leeks need more love!)
Jessica @ Sprinkle Some Sugar
Oh man, I LOVE a good risotto! I would totally house that whole skillet by myself for dinner! Lol
Kacey
I have no shame in admitting I did that exact thing!
Laura
This looks amazing--love the mushrooms. I especially love the splash of red wine, I bet that really brightens things up.
Kacey
Wine is so great in cooking and I recommend everyone try it 🙂
Michelle | A Dish of Daily Life
Risotto is definitely one of my favorite foods! Looking forward to trying your recipe!
eat good 4 life
Wow this risotto looks fantastic, so creamy. Loving all the flavors you choose to make this recipe especially the mushrooms!
Kacey
Thank you!
Dorothy at Shockingly Delicious
Your risotto is picture perfect, and I am imagining it on Friday with some leftover turkey. How great would THAT be?
Kacey
Way ahead of you, Dorothy! 🙂
Katrina
I love a good risotto and this one sounds incredible! So perfect for fall 🙂
Kacey
Of course I waited so long to post it, but it can be pretty comforting for winter, too :
Kristine | Kristine's Kitchen
This sounds soooo good with the mushrooms, leeks, and carrots! I love mushrooms in my risotto and this one looks so creamy and delicious!
Kristen
I am a huge risotto fan, too. Carrots and leeks sounds like wonderful additions.
Chrissie Baker
I love everything about this!! What a gorgeous, healthy fall-inspired dish. I'm definitely adding this to my list of recipes to make for my family.
Kristyn
So sad that fall is coming to a close, but this recipe would be a perfect send-off! Thanks for sharing! 🙂