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Enoki Mushroom and Leek Risotto
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5 from 5 votes

Enoki Mushroom and Lee Risotto

Enoki Mushroom Risotto is here. For an easy enoki mushroom recipe try this risotto, it will make you want to cook with enoki mushrooms more often.
Prep Time10 minutes
Cook Time20 minutes
Resting time5 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Australian, International, Italian
Keyword: enoki mushroom risotto, risotto, vegetarian risotto
Servings: 4
Calories: 105kcal
Author: Adrianne

Ingredients

  • 2 cups arborio rice
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • 1 leek, finely chopped
  • 125 grams enoki mushrooms
  • 1 330ml pear cider or dry white wine
  • 2 cups vegetable stock
  • ⅓ cup parmesan cheese
  • 1 tbsp cracked pepper
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  • Add a splash of olive oil to a large fry pan at a medium heat, then add garlic and after a minute the leek.
    Enoki Mushroom Risotto
  • Pour in the cider and listen to the sizzle (whoop!).
  • Cut the dirt bit of the mushroom bunch off and break them up and then add to the dish.
  • Add the rice, stir and fry off in the cider mix for about 2-3 minutes or until you can see the leek turns glossy or shiny. 
  • Add the vegetable stock and put the lid on the dish.
  • After 10 minutes, stir the dish to ensure no rice sticks to the bottom of the pan.
  • Leave for another 10 minutes or so, but don't go too far away, cause the liquid will get absorbed quicker on some stove tops than others.
  • When most of the liquid is absorbed, taste a little bit and if the rice is cooked through, turn the heat down, add the cheese and mix through until it is all melted.
  • If it is not fully cooked through, cook for a tiny bit longer until it is (again taste and judge from if the rice is crunchy or not).
  • Serve with cracked pepper, additional mushrooms and a sprinkle of parmesan cheese. 

Notes

  1. I use cider instead of wine as I was making a different risotto one day and that is all I had....but it was AMAZING and better than the last wine I had tried, so you can use either or. My vote is the pear cider but don't freak out if you only have wine and don't run out if you have everything but - try apple or pear or any version of white wine before despairing..............I am getting thirsty writing this but alas I am not drinking tonight as I have yoga super early in the morning tomorrow. 
  2. Have cracked pepper on hand - it is THE BEST garnish for this dish (and any risotto in my book). Need more cracked pepper stat. 

Nutrition

Serving: 0g | Calories: 105kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1191mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 685IU | Vitamin C: 3.9mg | Calcium: 125mg | Iron: 1.2mg