Mushroom risotto

Difficulty: 5/5

Preparation and cooking time: 45 minutes

Servings: 6

Cost per serving: $1.93 (total cost: $11.60)

Cost per 2000 kcal: $18.33

Nutrition facts per serving
CALORIES PER SERVING (kcal): 211         (calories in whole recipe: 1266)
Proteins	28%	15.8g	Protein: lysine	8%	0.2g
			Protein: methionine	8%	0.1g
			Protein: isoleucine	8%	0.1g
Carbohydrates	27%	36.0g	Fibers	22%	8.4g
			Net carbs	n/a	27.6g
			Sugars	n/a	3.5g
Fats	2%	1.6g	Omega-3	2%	0.0g
			Omega-6	1%	0.2g
			Saturated fats	n/a	0.1g
Vitamin B1	1083%	13.0mg	Vitamin B2	1010%	13.1mg
Vitamin B3	502%	80.4mg	Vitamin B5	77%	3.9mg
Vitamin B6	1001%	13.0mg	Folate	94%	379.3μg
Vitamin A	2%	21.0μg	Vitamin C	7%	6.3mg
Vitamin E	1%	0.3mg	Vitamin K	10%	13.1μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	4%	43.3mg	Copper	66%	0.6mg
Iron	51%	4.1mg	Magnesium	13%	54.7mg
Manganese	30%	0.7mg	Phosphorus	51%	360.1mg
Potassium	18%	864.9mg	Selenium	86%	47.4μg
Zinc	49%	5.5mg	Sodium to taste

Ingredients:

• 10 cups of water (you can also use vegetable broth for more flavor)
• 2 finely sliced big-sized leeks
• 4 cups cubed porcini mushrooms OR mushrooms of your choice
• 2 1/2 cup Arborio rice
• 1 cup nutritional yeast
• Water OR olive oil to cook the vegetables
• Black pepper to taste
• Salt to taste

Instructions:

• Bring the water or vegetable broth to a simmer in a pot. Cover to avoid evaporation and keep it simmering.
• In a large pot, add the mushrooms with a little bit of water, cover, and steam for 10 minutes. Strain on top of a bowl, put the liquid back into the large pot, and set the mushrooms aside in a bowl.
• In the same large pot, add the leeks with a little bit of water/oil, cover, and steam until the leeks become translucent.
• Stir in the rice with the leeks. Sauté for 5 minutes so that the rice absorbs the flavour of the leeks and the mushrooms.
• Slowly start adding your simmering water or vegetable broth to your large pot, one ladle at a time, until the rice and leek mixture is just covered in water. Let simmer and stir to ensure that the risotto does not stick to the bottom of your pot.
• Keep adding water to ensure that the rice is just covered in water until the rice begins to soften. Note that you might not use all of the water of vegetable broth you simmered. What is important is that your rice has just enough water to cook and remain al dente.
• Once the risotto is cooked, stir in the mushrooms, nutritional yeast, salt, and black pepper. The mixture should be creamy. If it is still too runny, stir the mixture on high heat to make some of the liquid evaporate as quickly as possible and to avoid overcooking the rice. Adjust the flavour to your taste (more nutritional yeast will add more cheesiness).

Serving:

In a plate, scoop a ladle of risotto. Top with fresh parsley or chives. Sprinkle some nutritional yeast for added cheesiness. Sprinkle freshly cracked black pepper.